Here's how Italian hoagie dip
#mycookbook can help you in weight loss
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Before you jump to Italian hoagie dip #mycookbook recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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We hope you got insight from reading it, now let’s go back to italian hoagie dip #mycookbook recipe. You can cook italian hoagie dip #mycookbook using 11 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Italian hoagie dip
#mycookbook:
- Prepare 1 Onion diced
- Prepare 1/2 cup Sliced Hot Banana Peppers
- Get 1/2 head Iceberg Lettuce
- You need half Cherry tomatoes cut in
- Use Lunch meat turkey cut in small bite size squares
- Get Lunch meat ham cut in small bite size squares
- Take Salami cut in bite size (sandwich slice salami should be by the pepperoni in the store)
- Provide Pepperoni cut in bite size
- Use Provelone Cheese cut in bite size
- You need 1/2 cup Olive Oil Mayo
- Take 2 tablespoon Italian seasoning
Instructions to make Italian hoagie dip
#mycookbook:
- Chop the Onion, Banana Peppers, Tomato, and Iceberg into a small dice. Put into a bowl and set aside.
- Chop the Deli Meats and Cheese into small squares/pieces and add into the bowl. Add the rest of the ingredients and stir.(Time consuming)
- I like to but this in a sub bun or could use hot dog buns… this is a dip and is normally served in a bread bowl or in a bowl with bread 🥖 on the side or with crackers
- Notes- I don’t Measure any ingredients, I make every to taste, and use about 1/2 a pack each of the lunch meats and about half a pack of pepperoni and whatever Hard salami slices I have on hand. I make a lot of this because iam feeding a lot of people and boys on top of that. I leave the onion out And banana peppers I have a few Picky eaters. This takes some time to make because of cutting everything into small bite size but is well worth it.(I do put banana peppers on my sub)
- I go light on the mayonnaise just enough to coat everything an taste test as I go, can make as wet or dry as you like and a few shakes of Italian dry seasoning
- I like to put this in a lock and lock container. (Sometimes I will use all the pack of lunch meat, just depends on what iam using it for and who’s eating it. The thing that takes the longest is breaking up all the little squares and putting them in a dish
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