When it come to sandwiches, the Italian hoagie is king of the hill. Italian Hoagie Dip may dethrone the king!!
As summer approaches……OK, not here in the midwest, apparently here we need an Ark and perhaps a parka. So, maybe not a parka, but so far it has been a cool wet spring.
That does not mean that you do not need that “go to” take along food. Enter Italian Hoagie Dip. Cured Italian meats, smoked provolone, tomato, onions, and a touch of spice makes a hoagie you can dip.
I love Italian meats, smoky, spicy, just delicious. Paired with a nice provolone cheese…bellissima! Most grocery stores have an Italian meat variety pack. A selection of meats that pair well together, and are perfect for this recipe.
Tim and I are snackers. We don’t always fix a meal per se, we have snacks or as we like to call it…. grazing. Just grab a little something, no muss, no fuss.
We ate this for several grazing sessions. The longer it sets the better it gets. The dressing, although very simple, infuses the meat with a simple flavor.
A French baguette, sliced and toasted makes the perfect dipping vessel for the Italian Hoagie Dip.
Are you in need of a take along food for your next party, or just in need of a grazing selection at home? Try Italian Hoagie Dip……..deliziosa!!
1 tablespoon organic apple cider vinegar (I like Bragg’s)
½ tablespoon Italian seasoning
2 tablespoons avocado oil
¼ cup each hot capocollo and hot calabrese,
½ cup each soppressata, and peppered salami
¼ pound smoked provolone cheese
10 cherry tomatoes
¼ cup red onion
¼ cup spinach, shredded
2 tablespoon hot cherry pepper hoagie spread
Baguette slices, toasted
Fresh basil and parmesan cheese for garnish
In a small bowl whisk together the vinegar and Italian; slowly add in the avocado oil, whisking to emulsify. Set aside.
Chop all meats, cheese, tomato and onions into small dice and place in a large bowl.
Pour reserved dressing over the meat mixture, add the cherry pepper spread and toss to combine well. Allow to set for several hours. Before serving mix in the spinach. Garnish with fresh basil and parmesan cheese if desired. Serve with toasted baguette slices.
Note:Variety packs of Italian meats are available at your local grocery store.
Inspiration comes in many forms. Sometimes all it takes is a new product on the grocery store shelf and BAM…… it’s a great idea. Mini Crab Rangoon Tostadas !
Who doesn’t like Crab Rangoon??? Surprise it is not really Oriental ….boo! According to Wikipedia ……Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe,the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.Continue reading “Mini Crab Rangoon Tostadas”