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Hoagie Dip with Olive Salad in Bread Bowl
Recipes
Hoagie Dip with Olive Salad in Bread Bowl
12 servings
1 hour, 15 minutes total (Active 15 minutes)

Ingredients

For olive salad
  • ½ cup pitted Kalamata olives
  • ¼ cup sliced pepperoncini peppers
  • 1 jar marinated artichoke hearts (6–7 oz)
  • 4 oz diced pimientos
  • ¼ cup submarine-style dressing
For hoagie dip
  • 6 oz cream cheese
  • 2 oz Deli sandwich-style salami (about 8 slices)
  • 6 oz Deli sliced honey ham (about 7 slices)
  • 2 oz Deli sandwich-style pepperoni (about 14 slices)
  • 4 oz sliced provolone cheese (about 6 slices)
  • 1 Bakery sourdough bread round
  • ½ cup mayonnaise
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • Plastic wrap

Steps

    1. Make olive salad. Drain olives, pepperoncini, and artichokes; chop all finely and place in medium bowl. Drain pimientos. Add pimientos and dressing to bowl, then stir to combine; cover and set aside.
    2. Make hoagie dip. Place cream cheese in large bowl to soften. Chop salami, ham, pepperoni, and cheese finely; set aside.
    3. Use serrated knife to slice off top of bread (reserve). Make well by pulling bread out gently with fingers, leaving 2-inch border inside crust (reserve removed bread).
    4. Place mayonnaise, Italian seasoning, and red pepper in bowl with cream cheese; whisk until smooth. Stir in cheese and all meats until well blended. Spoon mixture into bread bowl; top with olive salad. Crown with bread top and cover with plastic wrap. Chill 1 hour (or overnight). Serve with reserved bread pieces for dipping.

Amount per 1⁄12 recipe serving: Calories 360, Total Fat 25g, Sat Fat 8g, Trans Fat 0g, Chol 40mg, Sodium 910mg, Total Carb 23g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 2%