Hoagie Dip Recipe For Game Day | Eat the Trend
What if you took an epic party sub and transformed it into a bold, chunky dip? That is essentially what we've done here, melding classic Italian hoagie ingredients into a game-day-ready snack you'll want to nosh on all party long. Try pairing it with an ice-cold Smirnoff Ice for the perfect combination.
Adapted from Food Network
Hoagie Dip
Notes
When tomatoes aren't at peak season, substitute about 1 cup halved (or quartered if large) cherry tomatoes, as they tend to be more flavorful year-round. This recipe makes enough dip for two bread bowls; alternatively, refrigerate extra and refill one bread bowl. Watch this video for bread bowl prep tips.
Hoagie Dip
Ingredients
1 medium onion, diced
2 pepperoncini peppers, thinly sliced
1/2 head iceberg lettuce, chopped into bite-size pieces
1 large tomato, diced
1/4 pound genoa salami, chopped
1/4 pound ham, chopped
1/4 pound prosciutto, chopped
1/4 pound roast deli turkey, chopped
1/4 pound provolone cheese, chopped
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
3 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 6- to 8-inch round loaf Italian bread
8 hoagie rolls, sliced
Directions
Combine the chopped vegetables, meats, and cheese in a large mixing bowl. Set aside.
In another bowl, mix together mayonnaise, olive oil, oregano, basil, and red pepper flakes until combined. Pour the dressing over the vegetable and meat mixture, and stir until everything is evenly coated. Refrigerate until ready to serve.
Carve out the center of the loaf of bread to create a bowl. Cut the scraps into bite-size pieces. Spoon the dip into the center of the bread bowl. Serve with sliced hoagie rolls and leftover bread.
Information
Category
Appetizers, Dips
Yield
Serves 6-8
Cook Time
25 minutes
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The Best Artichoke Dip Recipe With Some Breads.
How To Make Artichoke Dip and Breads.
The Best Artichoke Dip Recipe With Some Breads.
I learned this in California
I make an artichoke dip that is sure to impress your guests. Just throw it in the oven with some bread and you have the best appetizer.
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Cooking has always been a passion of mine, and I take great pleasure in trying out new recipes every day. Whether it's experimenting with different ingredients or putting my own unique spin on classic dishes, I am always on the lookout for ways to take my cooking to the next level.
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How to make CARRABBA'S | Olive Oil Bread Dip
Join me as I show you how to create Carrabba's #1 requested recipe, and it's not even a recipe on their menu (who knew!). Also, in this episode I share a little bit about myself (Spoiler: My kids don't think I'm as funny as I do). This Do-It-Yourself version of Carrabba's Bread Dip goes amazing as a starter or side from any of my other Carrabba's, Olive Garden, Macaroni Grill or Brio Tuscan Grille entrees. Cheers, Y'all!
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Roasted Garlic, Za’atar Olive, and Yogurt Dip Recipe #mezzetta #recipe #appetizer #appetizerrecipe
Easy Italian Hoagie Sub Dip Recipe for entertaining large crowds! Enable language CC/Subtitles!
Hi - Thanks for stopping by. This Italian hoagie sub recipe is an easy go to gem when entertaining a large crowd. There are many different names for this sandwich like hoagie, sub and grinder to name a few. This deconstructs the sandwich to put on your favorite bread, crackers, vegetables or just eat plain.
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00:00 Introduction
00:21 Ingredients
01:38 Mix it all up
04:10 Done
How to Make Soft and Crispy Garden Focaccia Bread | Bruschetta Dip Recipe: MULTI LANGUAGE SUBTITLES
⭐SUBTITLES AVAILABLE IN MULTIPLE LANGUAGES, PLEASE TURN ON THE CAPTIONS ON YOUR VIDEO SETTINGS
Perfectly soft crispy focaccia bread infused with tons of garlic, herbs, and olive oil. It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches. Thanks to the ingredients, it’s also naturally vegan.
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???? Focaccia Bread Recipe with a Bruschetta Dip
Cuisine: Italian
???? Prep Time: 30 minutes
???? Cook Time: 25 minutes
???? Resting Time: 3 hours 5 minutes
???? Total Time: 4 hours
????️ Servings 12 people
???????? Author Koly Uddin
???? Ingredients
For the dough
► 1 Tbsp. (9g) active dry yeast or rapid rise yeast
► 1 ½ cups (12oz) warm water 110–115°F (43-46°C)
► 1 tsp (7g) honey
► 1 Tbsp. (14g) extra virgin olive oil
► 2 cups (240g) bread flour
► 1 ¾ cups (165g) cup all-purpose flour
► 1 1/2 tsp (8g) fine sea salt
For the Topping
► 2 Tbsp. (26g) extra virgin olive oil
► 2 Tbsp. (30g) water
► 2 cloves garlic, minced
► 1/2 tsp(5g) salt
► 1 ½ tsp (2g) fresh rosemary, finely chopped from 2 sprigs
► 1 tsp (5g) kosher salt or flaky salt, to sprinkle the top
For the garnishes
Any combination of colorful, thinly sliced (but not too thin) vegetables such as:
► Cherry or grape tomatoes (halved lengthwise and drained on a paper towel)
► Small red, yellow, orange peppers sliced into rings
► Olives
► Red or golden beets
► Red onion
► Fresh herbs such as basil, dill, parsley, cilantro, and rosemary
► Crushed red pepper flakes
► Extra virgin olive oil
???? INSTRUCTIONS:
1.Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in 1 packet of yeast and proof for 5-7 minutes or until surface is foamy.
2.In a large mixing bowl, whisk together the all-purpose flour, the bread flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a spoon until no dry flour remains and a sticky dough round form. Add 1 Tbsp. olive oil and use your hands to work the oil into the dough until fully absorbed. Place dough in an oiled bowl and cover the bowl with plastic wrap. Let dough rise at room temperature until doubled, about 30 minutes
3.Once dough is rested, use the stretch and fold method to develop gluten strands. Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
4.Pour 1/4 cup of the olive oil onto a baking tray, and use your hands to spread the oil evenly. With your oiled hands, gently punch down the dough to deflate. Scrape the dough from the bowl onto the baking tray, and use your fingertips to gently spread the dough to the edges of the pan. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges
5.Cover and proof 45-60 minutes until well risen and puffy.
6.Preheat the oven to 400ºF (204ºC).
7.Dimple the dough with your fingertips. Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread.
8.Garnish with vegetables and herbs of your choice, I have provided a list of suggested vegetables.
9.Bake until light golden brown, about 30 minutes.
10.Top with a drizzle of olive oil. Enjoy!
????Bruschetta Dip Recipe:
????RICETTA IN ITALIANO
???? रेसिपी हिंदी में
???? বাংলায় রেসিপ
وصفة في اللغة العربية????
⏱️ TIMESTAMPS⏱️
0:00 Intro
0:19 Prepping yeast
0:46 Measuring dry ingredients
1:12 Combining dry and wet ingredients
1:50 Proofing bread dough
3:13 How to properly stretch and fold the dough
5:34 Adding vegetables, herbs and topping
6:33 Making the Bruschetta dip
#focaccia
#bread #Bruschetta