As my garden produces more and more veggies, I keep trying to find more and more recipes to use my bounty. Having an abundance of cabbage that of course, was all ready at once. Vietnamese Shrimp Salad used not only my cabbage but my beautiful herbs.
Summer in the midwest is unpredictable at best.This summer has been pretty decent so far…….and then….holy crap its hot!!!!!!! When it’s hot, the last thing I want is to heat up the kitchen, or eat anything hot….ugh! Asparagus Farro Feta Salad is a cool delicious salad…. when its too hot to cook.
Tim and I had to give up our beloved asparagus patch when we moved, but we still enjoy asparagus as much as ever. With summer heat ramping up I really don’t feel like cooking….I barely feel like eating, although I do manage…LOL
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)
1/2 tablespoon Italian seasoning
2 tablespoons avocado oil
1/4 cup each hot capocollo and hot calabrese,
1/2 cup each soppressata, and peppered salami
1/4 pound smoked provolone cheese
10 cherry tomatoes
1/4 cup red onion
1/4 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.