This easy Italian Hoagie Dip recipe is one of my family’s all-time favorite recipes. It has everything that an Italian Hoagie has on it but it’s chopped up and served as a dip. Every time I make it, it gets devoured!
Italian Hoagie Dip Recipe
Italian Hoagie Dip
Italian Hoagie DipThis Italian Hoagie Dip recipe is one of the best recipes I have in my arsenal. It makes an appearance at every single party and the bowl is always wiped clean.
It’s one of those dishes that has people begging for the recipe. I’m just letting you know that now, so you can be prepared if you take it to a party. Don’t say I didn’t warn you! The great thing is, you can easily just send them here to my website to snag their own printed recipe!
You might know it as a sub or grinder, but here in northeast PA, we call it a hoagie. It’s one of my all-time favorite sandwiches. Layers of Italian meats and cheese, topped with a tangy, Italian herb spread and garnished with lettuce, tomatoes, onions and peppers. It’s a flavor explosion!
Whoever thought to take this classic sandwich and turn it into a dip was a genius!
Don’t get me wrong, the sandwich is great, but being about to spread the Italian deliciousness on a baguette slice or crackers is even better!
More Recipes You Might Like
- White Pizza Dip
- Easy Taco Dip
- Slow Cooker Cheeseburger Dip
- Slow Cooker Philly Cheesesteak Dip
- Pepperoni Pizza Dip
Looking for more? Check out all of the easy dip recipes on It Is a Keeper.
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Italian Hoagie Dip
Ingredients
- 1/4 pound sliced pepperoni - chopped into small pieces
- 1/4 pound deli turkey breast - chopped into small pieces
- 1/4 pound deli Genoa salami - chopped into small pieces
- 1/4 pound deli ham - chopped into small pieces
- 1/4 pound deli provolone cheese - chopped into small pieces
- 1 onion - finely diced
- 1/2 head iceberg lettuce - shredded and chopped
- 1/2 cup hot banana peppers - finely chopped (optional)
- 1 tomato - seeded and chopped
- 1/2 cup mayonnaise
- 1 teaspoon olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon crushed red pepper flakes - optional
Instructions
- In a large bowl, combine the deli meats and cheese, onion, lettuce, tomato and banana peppers.
- In a small bowl, whisk together the mayo, olive oil. oregano, basil and pepper flakes.
- Pour the mayonnaise mixture over the meat mixture and stir to combine.
- Serve with sliced baguette or crackers.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Lauren says
Wondering if you could sub the mayo for red wine vinegar? Not huge fan of the mayo.
Beverly says
Love your recipes
Christina Hitchcock says
Thank you so much 🙂
Dianne says
I love all your recipes that I found on my mobile phone. Will get online on computer to see them as well. I send them to my family in NC, especially our daughter, Lora the RN in ER. We live in Florida!!!!! Again thank you!
Christina Hitchcock says
You are so very welcome! Enjoy!
Carolann says
Thanks Christina. Can’t wait to try this recipe it’s a winner can’t go wrong lol keep sending me more of your recipes Carolann yumo
Christina Hitchcock says
Let me know when you try it! Super delicious recipe.
Barbara Karr says
It’s New Year’s Eve and your Hoagie Dip is being requested AGAIN! Thank you for this great recipe. The first time i made it they went wild for it. I love it. This is definitely an East Coast recipe. Once again Thanks again.Barb
Karen C. says
I’m going to try this for a Christmas party but was wondering if you have ever put it in a bread bowl? You know, like a rye boat with pieces of bread around it?? I was thinking a nice loaf of Italian bread maybe? Appreciate your thoughts!
Christina Hitchcock says
I think that’s a great idea! I hope you enjoy it!
Patricia Corwin says
This sounds absolutely delish. I pinned this and will have to try it soon; yum!
Sandra says
Brilliant! The bread doesn’t get soggy if you make it ahead of time! This is going in my Super Bowl Stadium!
Denay DeGuzman says
Three cheers for this excellent recipe! This Hoagie Dip was perfect for game night. Once this tasty dip hit the appetizer table, it didn’t stand a chance of lasting past the half hour mark. It was gobbled up right away. Next time I will reserve some of the dip for us girls before the guys consume it all!
Kelli Miller says
I am all about taking a regular meal and making it into a dip. With 3 boys (plus a husband), I am a bit ashamed to say we have “snack night” more often than we should. I swear to all that is Holy, there is some type of sport on TV every night!!
Anyway, I got sidetracked. I really just came on here to tell you thank you so much for this super yummy recipe. I was able to provide something different for (yet another) sporting event on television and still sneak veggies into my family!
andrea says
Do you have a recipe for breaded tomatoes
Christina Hitchcock says
Unfortunately, I do not.
Otis says
Breaded Tomatoes
1/2 cup seasoned bread crumbs
1 tablespoon finely chopped green onion
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup milk
4 medium tomatoes, cut into 1/2-inch slices
2 tablespoons olive oil
1/3 to 1/2 cup shredded part-skim mozzarella cheese
In a shallow bowl, combine the bread crumbs, onion, Parmesan
cheese, salt and Italian seasoning. Place milk in another bowl. Dip
tomato slices in milk, then coat with crumb mixture. In a large skillet,
heat oil. Fry tomato slices for 2 minutes on each side or until golden
brown. Sprinkle with mozzarella cheese.
Angela says
How far ahead can I make this? I figure it would be good to make ahead for the flavors to meld, but I don’t want the lettuce and tomato to get funky? I have made it before and LOVED it, but served it right away. Thanks!
Christina Hitchcock says
You can definitely make this dip ahead of time – it’s great to let the flavors meld together. I would not add the lettuce or tomato until you’re ready to serve though. I usually prepare them and store them separately and add them right before serving.
Regina says
Would love to print a copy of this recipe!
Christina Hitchcock says
Just click the blue “Print” button on the recipe.
Constance Emerick says
I really enjoyed the segment on WNEP channel 16 Home and Backyard Hoagie Dip , & White pizza dip. I’m going to. try both Looks delish. Thank you
Christina Hitchcock says
Glad you enjoyed it 🙂
Linda says
Should you by sliced deli meat then chop?
Christina Hitchcock says
That’s what I do!
Laurie Lahosky says
Hi there….I think it may have been me passing around the hoagie dip at Harborfest. My husband has a boat at Wright’s Landing (PrimeTime).
Christina Hitchcock says
Lol! I’ll bet it was you! My parents used to keep their boat at that marina (Little Bitty). We talked about that hoagie dip for days! I had to figure out how to make it! Thank you so much for the inspiration!
Tahira Nisar says
Ɍidiculous ѕtory there. What occurred after?
Thɑnks!
patty says
I want t you to follow you on FB you have some great recipes
Christina says
Thank you! 🙂