Fantastic Philly Hoagie DipPrep: 10 min Cook: 1-2 hours Servings: 18by Denise Sherin115 recipes>
Growing up in a suburb outside Philadelphia, you have hoagies..and really great hoagies! Here in Maryland they have subs...they are NOT hoagies! This dip is the closest thing to a real hoagie taste, as long as you serve it with good bread. If you order a hoagie in the philly area you have it with Mayo, oil or oil and vinegar...sometimes all 3 together which tastes great but is a mess to eat on a roll. This dip combines all 3, but you can just use mayo. It's also best after its been chilled for 1-2 hrs or even longer so the flavors really blend. I have seen recipes with tomatoes and lettuce mixed in but it breaks down the dip and it won't keep. So I like to serve it with diced tomatoes, thinly shredded lettuce and hot peppers on the side for people to top as they like. It's great for parties, holidays, sports events, everyone loves it! Purchase your meats and cheeses at your deli counter regular slice (medium). Cook time listed is chill time.
- 1/4lb Ham, imported or virginia baked
- 1/4lb Hard Salami
- 1/4lb Cappicola (hot ham)
- 1/4lb White American cheese
- 1/4lb Provolone
- 1/2 Lg onion fine dice
- 3/4 cup mayonaisse -more if too dry
- 1-2 tbsp good olive oil
- 1-2 tsp red wine vinegar (more or less to taste)
- 1-2 tbsp dried oregano - taste test - we like alot
- salt and pepper
- To Serve:
- have ready on the side
- Diced tomato
- finely shredded lettuce
- hot pepper, chopped
- 8-10 good hard crust hoagie rolls like Amoroso rolls sliced into pieces
- Dice all the meats and cheeses. Keep them in a stack and just diced them up and sprinkle them through your fingers into a lg bowl to break them up.
- Then add mayo, oil and vinegar, onion, oregano, salt and pepper.
- Stir well until completely combined, adding more mayo if needed.
- Cover and chill for minimum of 1-2 hrs for flavors to develope.
- Serve with sliced hoagie rolls and the other topping on the side.
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