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All the flavors of a classic Italian hoagie, in a scoopable, no-cook party dip! This 15-minute Italian Hoagie Dip is loaded with deli meats, provolone, crisp veggies, and a zippy Italian dressing. Serve in a bread bowl or on a snack board for game day, holidays, or any time you’re feeding a crowd.
Why You’ll Love It (bullets)
- No-cook & 15 minutes start to finish
- Two dressing options: creamy or no-mayo (lighter/keto-friendly)
- Make-ahead friendly with simple sogginess tricks
- Crowd-pleaser: tastes exactly like a Philly-style hoagie
- Easy to scale for parties and serve in a bread bowl or on a board
Football season is in full swing and we are still here watching every second from our sofa. Complete with our favorite game day snacks, like The Best Buffalo Chicken Dip, the season may be just starting out but we have already enjoying the same tasty buffalo wings, dips and chips to nosh on while cheering on the home team!
Our local deli, Collegeville Italian Bakery, is my go-to for quick grab and go items for entertaining and this Hoagie Dip is one of the things I love so much. I had to take a chance at making my own hoagie dip for all of you who don’t live in Collegeville with me!
Hoagie Dip is a mix of the very same ingredients you’d find in an Italian Hoagie from Philadelphia all tossed together in a light dressing. All the ingredients are chopped into bite sized pieces so you can just scoop them up with a piece of crostini or just a spoon! It’s a great game day appetizer and is one of the first thing to vanish at parties.
Ingredients For Hoagie Dip
- Italian Meats – We use the traditional Hoagie fillings like Genoa salami, capicola and ham. You can mix it up by adding pepperoni or prosciutto to the mix.
- Cheese – Mild or Sharp provolone cheese adds to the classic flavor.
- Peppers – Bell pepper and pepperoncini give this dip a fresh, tangy flavor.
- Seasoning – Italian seasoning, garlic powder and fresh chopped parsley add depth to the dip.
For the full ingredient list and instructions, see the recipe card at the bottom.
How to Make Hoagie Dip
- Chop & Dry: Finely chop meats and cheese, pat dry all wet vegetables.
- Whisk Dressing: Choose creamy dressing or no-mayo oil/vinegar dressing and whisk until emulsified.
- Toss: In a large bowl, combine meats, cheese, vegetables, and parsley. Add dressing and toss.
- Serve: Fill a bread bowl, snack board, or simple bowl alongside assorted chips and veggies.
You can serve the dip with Crostini, mini sweet peppers or chips. Sometimes we tear up a submarine roll or hoagie roll and use that to dip.
How to Make a Bread Bowl
- Use a 1-lb round boule. Slice a ½-inch lid and hollow, leaving a ¾-inch shell.
- Cube the center and lid for dippers, toasted if you like.
- Spoon dip into the bowl, mound high, and garnish with shredded lettuce and parsley.
- Surround with crostini, ridged chips, pretzel thins, celery sticks, and mini sweet peppers.
Kellie’s tips for the best hoagie dip and variations
- Meats: swap in pepperoni or prosciutto, use all turkey for milder flavor.
- Cheese: provolone is classic, try substituting with fontina or mozzarella pearls.
- Heat/Acid: add giardiniera or Calabrian chili for kick.
- Olives: black for mellow, Kalamata for briny pop.
- Herbs: fresh oregano or fresh basil added right before serving.
- Low-Carb/Keto: skip the bread, serve with cucumbers, mini peppers, or celery.
- Chopped Italian Sub Salad: add 2 cups chopped lettuce, diced tomato and toss with extra dressing for a meal-size salad.
Make-Ahead, Storage & Leftovers
- Make-ahead: Chop everything then mix meats, cheese and vegetables; keep the dressing separate. Combine up to 24 hours later.
- Storage: Store hoagie dip in an airtight container, refrigerated, up to 2 days. Refresh with a drizzle of vinegar or oil.
- Watery? Pat roasted peppers dry, don’t season too early.
Choose Your Dressing
Creamy (Classic Party Vibe)
- ½ cup mayo + 1–2 tbsp red wine vinegar + Italian seasoning + garlic powder.
- Ultra-scoopable; great for bread bowl service.
No-Mayo (Lighter/Keto-Friendly)
- Olive oil + red wine vinegar + Dijon + Italian seasoning.
- Bright, hoagie-shop flavor; perfect with veggie dippers.
Pro Tips
Salt at the end—meats and olives already bring salt.
Start with ¾ of the dressing, then add to taste.
More Easy Game Day Dips
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Hoagie Dip Recipe
Equipment
- sharp knife
Ingredients
- 1/4 lb genoa salami , small diced
- 1/4 lb ham , small diced
- 1/4 lb capicola , small diced
- 1/4 lb provolone cheese , small diced
- 1/4 cup chopped pepperoncini peppers
- 1/4 cup chopped roasted red pepper
- 3 tbsp minced red onion
- 2 tbsp chopped parsley
- 1/4 cup olive oil
- 2 tbsp italian seasoning
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
Instructions
- In a large bowl, toss together the salami, ham, capicola, provolone, pepperoncini, bell pepper, onion and parsley.
- In a small bowl, whisk together the olive oil, italian seasoning, garlic powder and red pepper flakes.
- Pour the dressing over the dip and stir to coat.
- Serve the dip with crostini or crackers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG is all I have to say about this. Such great flavour and packed full of protein! You won’t regret making this dip
Thank you! I’m so glad you liked it!
Husband gives this two thumbs up! Planning to bring it to a Christmas gathering where the main will be lasagna. The dip for apps a couple hours earlier. My friends are not as spice loving as we are, so for them I may double the ham and skip the capicola. Or lessen the red pepper flake. I think it’ll still be delicious!
It will definitely still be amazing! I love it with less spice but my husband likes it extra spicy so this was a compromise.
Can this be made into a cold Tortellini salad!? It looks and sounds delicious. Wondering if anyone has tried it!
100%. It would be amazing as a pasta salad!
Hello, how long does this keep for?
We have stored it in an airtight container for up to 2 days. After that the cheese starts to get a little funky.
Made this for a dinner party this week. Instead of the bread or crackers, I spooned the spread onto Belgium Endive leaves. OMG, perfect! everyone loved it! Great flavor, and keeps the appetizer light. I made some extra spread to put on salads this week for lunch:)
That is a fantastic idea! I’m definitely doing this for our next game day speed!
I can’t wait to try this! I’m love hoagies but am watching my carbs so this would give me my fix without the bread. I would recommend using mini peppers as dippers! Ohh! I can’t wait…
It’s definitely my favorite when Super Bowl rolls around and I’m tired of rolling around myself. LOL! Good tip with the mini peppers!
This dip is so unique but so delicious! We loved it.
I’ve never seen anything like this dip before but so glad I gave it a try. So delicious!!
Thank you! I’m so glad you liked it!
What a delicious idea!!! Everything in our favorite sandwiches all in a couple bites!! We will be making this often!
so glad you like it!
This is a great recipe! Great idea. A literal Italian cold-cuts board in a bowl. Now I’m starving for a hoagie – a REAL back-east, giant hoagie and an Iron City beer or a Schlitz Malt to wash it all down.