Hoagie Dip
Try the best Italian Hoagie Dip recipe! This versatile, flavor-packed dip features classic Italian meats, cheese, and fresh veggies in a creamy dressing. It’s perfect for parties, sandwiches, or lettuce wraps and is easy to make ahead and a guaranteed crowd-pleaser!
Hello, hello! Today, I’m excited to share with you a recipe that’s an absolute favorite in our household—my Italian Hoagie Dip.
This dip is a flavor-packed dish that’s perfect for any lazy weekend or game day get together.
But, it’s more than just an appetizer; it’s a versatile, crowd-pleaser that you’ll want to make again and again!
Let me start by saying, this hoagie dip has a special place in my heart, mainly because it’s one of John’s all-time favorites.
Usually, I leave the ingredients in larger pieces, but this time, I decided to finely dice everything.
The result? A perfectly blended, creamy dip that’s easy to scoop and even easier to devour.
Tips
- Versatility at Its Best: This Italian sub dip is not just great for dipping; try it as a filling for sandwiches or lettuce wraps. The finely diced ingredients make it perfect for spreading! I recently discovered that the creamy blend works wonders in a sandwich. Just spread it on a baguette or wrap it in lettuce for a lighter option.
- Serving Suggestions: Toast the baguette slices for an extra crunch or pair it with some crispy veggies for a lighter option. The added texture from the toasted bread perfectly complements the creamy antipasto dip.
Storage
If you have any leftovers of this Italian deli dip (which is rare in our house!), you can store it in an airtight container in the refrigerator for up to 3 days.
Before serving again, give it a good stir to re-incorporate all the flavors.
Make Ahead: This appetizer can be made a day ahead and kept in the fridge. In fact, letting it sit overnight allows the flavors to develop even more. It’s a lifesaver when you’re prepping for a party and need something you can make in advance.
Other Dip Recipes to Try
Ingredients
For the Dip
- ½ pound Genoa salami, diced
- ½ pound pepperoni, diced
- ½ pound capicola ham, diced
- ½ pound provolone cheese, diced
- 1 cup cherry tomatoes, quartered
- ½ cup red onion, finely diced
- ½ cup green bell pepper, finely diced
- ½ cup black olives, diced or sliced
- ½ cup pepperoncini, finely chopped
- 1 cup shredded romaine lettuce
For the Dressing
- 4 ounces cream cheese, softened
- 1 cup mayonnaise
- ¼ cup Italian dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes, optional
- Salt and pepper, to taste
Instructions
To Make the Dip
- In a large mixing bowl, combine the diced salami, pepperoni, capicola ham, provolone cheese, and cherry tomatoes.½ pound Genoa salami½ pound pepperoni½ pound capicola ham½ pound provolone cheese1 cup cherry tomatoes
- Pulse the red onion, green bell pepper, black olives, and pickled banana peppers in a food processor until finely chopped. (If you don't have a food processor, use a knife to dice/chop the ingredients.)½ cup red onion½ cup green bell pepper½ cup black olives½ cup pepperoncini
- Add them to the bowl with the meats, cheese, and tomatoes. Mix well to evenly distribute the ingredients.
- Add the shredded romaine lettuce to the bowl and gently mix it in.1 cup shredded romaine lettuce
To Make the Dressing
- In a medium bowl, beat the softened cream cheese until smooth. Add the mayonnaise, Italian dressing, red wine vinegar, dried oregano, garlic powder, and crushed red pepper flakes (if using). Mix until everything is well combined. Season with salt and pepper to your preference.4 ounces cream cheese1 cup mayonnaise¼ cup Italian dressing1 tablespoon red wine vinegar1 teaspoon dried oregano1 teaspoon garlic powder1 teaspoon crushed red pepper flakesSalt and pepper
- Pour the cream cheese mixture over the meat and vegetable mixture. Stir until everything is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
- Serve the dip chilled with slices of baguette, hoagie rolls, or fresh veggies.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of ½ a cup of dip. Additionally, the calorie count does NOT include the toasted bread seen in the photos.
- See our nutrition disclaimer.
- Recipe makes about 6 cups total.
- This recipe works well with finely diced ingredients, but you can chop them a little larger if you prefer a chunkier texture.
Hi,
I tried making this dip and it turned out to be really delicious and yumm..
Thank you so much for this dip recipe.
Keep sharing..:)
Good Morning Rachel! Thank you, Kim and I are glad you enjoyed the dip. We also appreciate you coming back to comment on and rate the recipe. Have a lovely weekend 🙂