I am a huge fan of a really great Italian hoagie. I like mine with ham, turkey, and salami, and topped with all the fixings like crunchy lettuce, zesty onions, juicy tomatoes, and that amazing seasoned sub oil that they add. And while I think the best Italian sub I ever had was somewhere in Philadelphia or New York City, this Italian hoagie dip recipe can be made anywhere in the world, and it is just as delicious and satisfying as the real thing!
The Perfect Game Day Hoagie Dip
Key Ingredients
Here’s everything you need to make the best Italian Hoagie Dip:
Deli Meats: You will need 3 or 4 different types of deli meats for this recipe. I’m using turkey and a variety of salamis today, but you can include ham, capicola, genoa salami, and sandwich pepperoni as well. Cheese: Sliced provolone cheese is perfect for this recipe. You can also use sliced mozzarella. Fresh Veggies: Iceberg lettuce, tomato, and red onion create wonderful textures here. Don’t skip these, they add the perfect amount of crunch. Pickled peppers: Chopped pepperoncini or banana peppers add a bit of heat and acidity to the dip. Bread: For presentation, pick up a large round loaf of bread that you can use as a bread bowl. Look for a sourdough boule or an Italian loaf at your bakery. You’ll also want to have some extra bread on hand for dipping. Homemade Italian Dressing: It’s so easy to make your own Italian sub dressing with mayonnaise, olive oil, lemon juice (or red wine vinegar), Italian seasoning (or dried oregano mixed with dried basil), and a bit of salt and pepper. If you like some heat, add a sprinkle of red pepper flakes.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make This Italian Hoagie Dip
It will be ready to serve in just a few minutes!
Recipe Tips
Skip the bread bowl. While I think this presentation is both beautiful and functional, you can also just serve this dip in a bowl with baguette slices around it. Either way, it’s delicious! Have some spoons or spreaders on hand. This is called a dip, but it can be messy to actually dip the bread pieces into it. Encourage your guests to spread it on pieces of bread instead. Try it with other dippers. Instead of (or along with) bread, serve hoagie dip with tortilla chips, celery sticks, sturdy crackers, or pita wedges.
Storing Italian Sub Sandwich Dip
I suggest that you eat this dip shortly after mixing it up, but if you happen to have leftovers, keep them in the fridge in an airtight container for up to 2 days. The veggies will soften (just like if you stored a dressed salad in the fridge) but will still be tasty!
What To Serve With Hoagie Dip
Looking to create an appetizer spread that will satisfy even the hungriest party guests? Serve this hearty sub dip with a few of my other hearty snack recipes:
Ground Beef Nachos, or Totchos (nachos made with tater tots instead of chips!) Baked Chicken Wings with your favorite sauces BBQ Chicken Sliders Easy Pigs in a Blanket Homemade Stromboli Baked Potato Skins
Can I make this ahead of time?
I don’t recommend making Italian hoagie dip ahead of time, as the veggies will get soft during storage, and I really enjoy it when they are crisp and crunchy. However, you can prep the meats and veggies and store them, separately, in the fridge the day ahead. You can also make the dressing and keep it the same way. Before your guests arrive, combine everything together!
Should I use lemon juice or red wine vinegar for the dressing?
Either one will add the right amount of acidity to the dressing, so it really comes down to your preference and what you have on hand. I almost always have lemons in the fridge, so that’s my go-to for most salad dressing recipes, but you can use the same amount of red wine vinegar in place of the lemon juice if you prefer.
Can I make this without mayo?
I don’t suggest leaving the mayo out, as it helps to keep the dressing thick enough to make this a dip. It’s just like the best Italian Hoagie but in dip form! Break out this easy recipe for the big game, or any time you have hungry guests. Be sure to save this recipe for next football season! © Little Sunny Kitchen
