Ingredients
For the Dip:
- 4-5 slices Genoa salami
- 4-5 slices deli turkey
- 4-5 slices mortadella (or ham)
- 4-5 slices provolone cheese
- 1 cup shredded iceberg lettuce
- 4-5 tomato slices
- ½ cup banana peppers or 2 tablespoons hot pepper spread
- Salt and black pepper, to taste
For the Dressing:
- ¼ cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
For the Crostinis (optional):
- 1 French baguette, sliced into ½ inch rounds
- 2 tablespoons butter, softened
- 1 clove garlic, minced
*Serve with crackers or chips if not making crostinis
Instructions
- Make the Crostinis (Optional):
Preheat oven to low broil. Arrange baguette slices on a large baking sheet. Spread each slice with butter and minced garlic. Broil on the middle rack for 1–2 minutes until golden. Flip to toast both sides if desired. Remove and set aside. - Chop the Dip Ingredients:
On a large cutting board or in a large mixing bowl, combine the salami, turkey, mortadella, provolone, lettuce, tomatoes, and banana peppers. Chop everything into small, uniform pieces for even texture. - Make the Dressing:
In a small bowl, whisk together the mayonnaise, olive oil, red wine vinegar, and Italian seasoning. Season with salt and pepper to taste. - Mix the Dip:
Pour the dressing over the chopped mixture. Toss or chop again on the board to fully incorporate everything into a creamy, flavorful dip. - Chill:
Transfer the dip to an airtight container and refrigerate for at least 30 minutes to let the flavors meld. - Serve:
Spoon into a serving bowl or bread bowl. Serve with crostinis, crackers, hoagie rolls, or chips.
- Prep Time: 10 minutes