Monday, January 12, 2009

Hoagie Dip

You may call it a grinder or a sub or a hero or even a poor boy, but here in the Philadelphia area, we call it a hoagie! Of course, I'm referring to that wonderful sandwich containing lots of deli meats and cheeses, tomatoes, lettuce, oregano and a little drizzle of oil.
So, what if you got all of those flavors and mixed them up into a delicious party dip? That's exactly what this recipe does. Now, I have to tell you, I took the liberty of tweaking the original recipe, just a little bit. I have a habit of doing that! It's simple and delicious and is perfect for any size gathering.
Try it!

1/2 lb. boiled ham
1/4 lb. bologna
1/4 lb. cooked salami
1/4 lb. provolone cheese
1/2 lb. American cheese
1 tomato, seeded
1-2 tsp grated onion
2 or 3 chopped lettuce leaves
drizzle of olive or vegetable oil

A food processor is recommended, but not necessary. Chop the meats and cheeses into very small bits. Finely chop the lettuce leaves and tomato.
Stir everything together. Add pepper and oregano to taste. Add mayo until desired consistency, not too much. Drizzle oil. Mix everything together and refrigerate. Serve with cut up rolls or broken soft pretzels.

The key to this recipe is making sure all of the flavors are balanced. None of the flavors should overpower any of the others. That's the reason for grating the onion instead of chopping it, and finely chopping the other ingredients. You don't want to bite into a huge chunk of anything. Know, what I mean?
If the flavor is a little to rich from the mayo or salty from the meats and cheeses, just add a little more chopped lettuce and tomato to balance everything.

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