Hello, foodies…
I felt a little silly last month. The In the Kitchen with David team sat down to plan out September's recipes, and a hoagie dip was proposed for this Sunday’s show. Well, I love hoagies. And subs. And heroes. And any variation of a big, fat sandwich stuffed with deli meat, mayo, and veggies. But, I hadn’t ever heard of a hoagie dip before.
Did such a recipe already exist? How had I not thought of making a dip out of all those wonderful sandwich fixins’? Well, my trusty team quickly got me up to speed and we talked through a robust recipe. Then, with the help of my culinary team, we landed on a Hoagie Dip that I know will be your go-to dip at all those upcoming football and fall parties. (If it hasn’t been already!)
Hoagie Dip in a Bread Bowl
This recipe is prepared with the Prepology® 4-Piece Nonstick Knife Set with 4 Cutting Mats (K35540).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
- 1/2 cup red onion, finely diced
- 1/2 cup plum tomatoes, seeded and finely diced
- 3 Pepperoncini, chopped (1-1/2 Tbsp juice reserved)
- 1/4 cup dill pickle, finely diced
- 4 cups iceberg lettuce, diced
- 4 oz Provolone, diced into 1/2" pieces
- 4 oz Genoa salami, diced into 1/2" pieces
- 4 oz ham, diced into 1/2" pieces
- 4 oz roast turkey, diced into 1/2" pieces
- 3/4 cup mayonnaise
- 1-1/2 Tbsp red wine vinegar
- 1-1/2 Tbsp extra virgin olive oil
- 1-1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 large round or long loaf of Italian bread
- 2 6" hoagie rolls, cut into 1/4" slices (for serving)
Directions:
1. Add the onion, tomato, Pepperoncini, dill pickle, iceberg lettuce, Provolone, Genoa salami, ham, and the roast turkey to a large bowl and toss the ingredients to combine.
2. Next, mix the mayonnaise, red wine vinegar, olive oil, Pepperoncini juice, dried oregano, and the black pepper in another medium-size bowl. Whisk the ingredients until well combined.
3. Add the prepared dressing to the ingredients in the large bowl. Fold until the ingredients are evenly coated.
4. Carve out the center of the bread loaf to make a bowl, and fill the center with the dip.
5. Tear the carved-out center into bite-size pieces and serve with the dip. Serve the hoagie roll slices with the dip as well.
So there you have it. Hoagie Dip at its finest. The learning process never ends, does it, foodies? Even though I’ve made a career out of cooking and entertaining, I’m still learning about new recipes, ingredients, and cooking tips every day. I hope you are, too. I hope you greet new challenges with an open mind. It’s how we grow!
Speaking of challenges, have you ever made homemade bread? There’s nothing quite as comforting as the smell of fresh-baked bread wafting through your kitchen. While a rewarding process start-to-finish, I much prefer to enlist the help of a bread machine. Here’s an overview, if you’re new to this gadget. (Just think how tasty my Hoagie Dip would be in a homemade bread bowl!)
Again, I used the Cook’s Essentials® Bread Maker in that video and it’s highly recommended by your foodie friends…it got 4.5 out of 5 stars on QVC.com. Here are the ingredients for a 1-lb loaf of classic white bread:
Ingredients:
- 3/4 cup warm water (80°F)
- 4 tsp oil
- 4 tsp sugar
- 1 tsp salt
- 2-1/4 cups bread flour
- 1-1/2 tsp active dry yeast (or 1 tsp quick-rise or bread-maker yeast)
You can’t go wrong with a classic white bread, foodies. But what would you say is your all-time favorite bread? Do you like a nutty multigrain? Honey wheat? Cinnamon-raisin bread? Or perhaps you love a crusty sourdough? I love reading your blog replies…please don’t hesitate to butter me up! I’ll see you Sunday at Noon ET.
Keep it flavorful!
—David
P.S. While we’re on the subject, did you see our videos from America’s Test Kitchen this month? Those talented chefs gave us recipes for homemade peanut butter and apple butter. What perfect complements to homemade bread!