Italian Hoagie Dip Recipe: A Philadelphia tradition! Just like a sub sandwich, in dip form! Bold flavors, hearty meats, cheese, & veg.

Today I’m sharing a real old favorite of mine, that’s perfect for a summer barbecue or for game night: Hoagie Dip!

It’s a Philadelphia tradition. We love our hoagies and cheesesteaks here!

So this hoagie dip recipe is inspired by an Italian hoagie (aka: sub sandwich). It’s got everything you’d expect in a hoagie, but it’s in dip form!

It’s cold and refreshing and so super-simple to make.

Perfect for your next get-together!

And if you’re in the market for more appetizer recipes, be sure to check out my Buffalo chicken dip, my onion dip, and my beer bread!

Hoagie dip recipe prepared and served in a glass bowl on a wooden board with bagel chips.

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What is hoagie dip?

Think of everything that goes into a hoagie sandwich. All those hearty, flavorful Italian deli meats: ham, salami, capicola… plus provolone cheese and a raft of yummy vegetables.

This dip has all that, and it’s tossed in a creamy, tangy dressing.

You just scoop it up onto your favorite dipper, and enjoy!

Why this is the best hoagie dip recipe

  1. Tastes amazing: It’s just like an Italian sub sandwich, but in dip form!
  2. Few ingredients: Just a handful of grocery store basics.
  3. Easy to make: You can literally mix this up 10 minutes before your get-together.
  4. Versatile: Swap in your favorite meats, cheeses, and vegetables to make it your own.

What does Italian hoagie dip taste like?

It tastes exactly like a hoagie!

The meats are salty, smoky, and garlicky, with a black pepper bite.

And the cheese gives the most wonderful richness.

Lettuce, tomato, sweet red onion, and peppers give a juicy, fresh taste, and the red wine vinegar and herbs in the dressing bring it all together.


Ingredients for making hoagie dip, with text labels.

Dressing: The dressing for this dip is made with mayo, red wine vinegar, and Italian seasoning. Just whisk them all up until smooth!

Meats: Ham, Genoa salami, and capicola are traditional in an Italian hoagie, so that is what we are using here. Chop them up into bite-sized pieces.

Cheese: I like provolone here. Chop it in the same way as the meats.

Vegetables: A combination of crisp chopped lettuce, quartered grape tomatoes, finely minced red onion, and either banana peppers, cherry peppers, or pepperoncini.

Special equipment

How to make Philadelphia hoagie dip

This easy recipe comes together in 3 simple steps.

Step 1: Make the dressing

Start by placing the mayo, vinegar, and Italian seasoning in a large bowl.

Mayonnaise, vinegar, and Italian seasoning in a large glass bowl.

Whisk these ingredients together until nicely blended.

Whisking the dressing for hoagie dip until smooth.

Step 2: Add the meats, cheese, and veggies

Next, add in your ham, salami, capicola, provolone, tomatoes, onion, and peppers.

Ham, salami, capicola, provolone, tomatoes, and peppers in a large glass bowl.

That’s everything but the lettuce! This way, if you’re making it ahead of time, you don’t have to worry about the lettuce wilting too much.

Toss everything together so it all gets coated in the tangy dressing.

Adding chopped lettuce to hoagie dip.

Then add the lettuce on top. Cover and chill the dip until just before you’re ready to serve it.

Step 3: Toss

When you are ready to put the hoagie dip out for your guests, toss it one more time to incorporate the lettuce.

How to serve it

Place the dip in a serving bowl and surround it with dippers.

I like bagel chips here, but pita chips would be great too, as would toasted slices of crusty bread.

You could also serve this recipe for hoagie dip in a bread bowl, and use the “guts” of the bread for dipping.

Another great option would be to serve this with a tray of cut veggies, such as carrot and celery sticks, broccoli, and cauliflower.

Scooping hoagie dip up with a chip.

Expert tips

Like it crunchier?: Stack your hoagie dip until just before serving. Start with the meats and cheese on the bottom, then layer the veggies on top. This way everything stays somewhat separate and very fresh until just before serving.

Like it more soft?: Make it as directed in the recipe card below. Stir everything together but the lettuce, and chill it in the fridge. All the flavors will marry and meld, and the veggies will go a little more soft and tender.

Keep it cold: These dip-chilling bowls are genius! Put ice on the bottom and set your hoagie dip down inside. It will keep it so cold and refreshing!

Frequently asked questions

Is hoagie dip spicy?

If you think salami is spicy then you might say so.

I don’t really. To me it’s just a little peppery.

If you don’t like spice then I’d suggest using sweet pepper strips or roasted red peppers.

If you do, then you might want to also throw in 1/4 teaspoon of crushed red pepper flakes, and use cherry peppers, banana peppers, or pepperoncini.

Can you make hoagie dip ahead of time?


Depending upon your preference, you may want to “stack” the dip as noted above.

How to store hoagie dip?

It’s fine to leave this out at room temperature for an hour or so so your guests can nibble, but any leftovers should be stored in the fridge.

They should last for close to a week chilled.

I’m not sure I’d recommend freezing this dip.

What is the serving size?

This recipe makes enough to serve around a dozen people as an hors d’oeuvre.

The nutritional info provided below reflects a serving size of 1/2th of the whole batch, and it does not include any dippers. It’s for the hoagie dip only.

Close-up image of a bowl of Italian hoagie dip, showing all the colors and textures.

A few more of our best dip recipes

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A bowl of hoagie dip on a white wooden serving board, surrounded by bagel chips.
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Hoagie Dip

Servings: 12 people
Prep Time: 10 minutes
Total Time: 10 minutes
Italian Hoagie Dip Recipe: A Philadelphia tradition! Just like a sub sandwich, in dip form! Bold flavors, hearty meats, cheese, & veg.


  • 2/3 cup (149.33 g) mayonnaise
  • 2 tablespoons (30 g) red wine vinegar
  • 1/2 teaspoon (1 g) Italian seasoning
  • 1/4 pound (113.4 g) ham, chopped
  • 1/4 pound (113.4 g) Genoa salami, chopped
  • 1/4 pound (113.4 g) capicola, chopped
  • 1/4 pound (113.4 g) provolone, chopped
  • 1 pint (473.18 g) grape tomatoes, quartered
  • 1/2 cup (62 g) banana peppers, sweet or hot pickled pepper strips, or pepperoncino, chopped
  • 1/4 (27.5 g) red onion, medium, finely minced
  • 1 head (626 g) Romaine lettuce, chopped


  • Whisk the mayonnaise, red wine vinegar, and Italian seasoning together in a large bowl.
  • Add the ham, salami, capicola, provolone, tomatoes, peppers, and onion, and toss to combine.
  • Place the lettuce on top, cover, and chill until just before serving.
  • Stir in the lettuce and serve.

Serving: 0.83batch, Calories: 225kcal, Carbohydrates: 4g, Protein: 10g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 33mg, Sodium: 680mg, Potassium: 319mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4982IU, Vitamin C: 12mg, Calcium: 98mg, Iron: 1mg
Cuisine: American
Course: Appetizer, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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