How to make it

  • The easiest way to cut the meats is to roll them up like a jelly roll, thinly slicing them and then slicing again into half-moon shaped pieces.
  • In a bowl, mix mayonnaise an oregano.
  • Add meats and small-cubed cheese.
  • Add the onion and mix thoroughly.
  • Refrigerate about 30 minutes.
  • While the dip is chilling, drizzle the baguette slices with some olive oil and sprinkle with Italian seasoning.
  • Warm slightly in the oven.
  • Add the lettuce and tomatoes to the dip just before serving with the bread slices.
  • Provide a spreading knife to spread onto bread.

Reviews & Comments 2

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    " It was excellent "
    adzell ate it and said...
    Just stumbled across this & it looks wonderful. Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    recipediva ate it and said...
    A great great dip. I usally add other luncheon meats too. Pepperoni, capicola etc... Here in Philly they actually make this and serve it on our great italian rolls and eat is as a sandwich! They make hoagies out of it. This is a delicious dip.
    Was this review helpful? Yes Flag

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