Best Hot Italian Grinder Dip Ranch Style Recipes

ITALIAN HOAGIE DIP

Italian Hoagie Dip image

This easy Italian Hoagie Dip recipe is one of my family's all-time favorite recipes. It has everything that an Italian Hoagie has on it but it's chopped up and served as a dip. Every time I make it, it gets devoured!

Provided by Christina Hitchcock

Time 20m

Number Of Ingredients 14

Ingredients

1/4 pound sliced pepperoni (chopped into small pieces)
1/4 pound deli turkey breast (chopped into small pieces)
1/4 pound deli Genoa salami (chopped into small pieces)
1/4 pound deli ham (chopped into small pieces)
1/4 pound deli provolone cheese (chopped into small pieces)
1 onion (finely diced)
1/2 head iceberg lettuce (shredded and chopped)
1/2 cup hot banana peppers (finely chopped (optional))
1 tomato (seeded and chopped)
1/2 cup mayonnaise
1 teaspoon olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

In a large bowl, combine the deli meats and cheese, onion, lettuce, tomato and banana peppers.
In a small bowl, whisk together the mayo, olive oil. oregano, basil and pepper flakes.
Pour the mayonnaise mixture over the meat mixture and stir to combine.
Serve with sliced baguette or crackers.

Nutrition Facts : Calories 344 kcal, Carbohydrate 4 g, Protein 17 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 988 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

R.I. HOT OVEN GRINDER

R.I. Hot Oven Grinder image

"Grinder," pronounced "grahyn-dah" by native Rhode Islanders, is Italian-American slang for dock worker. Aptly named, it took a lot of chewing or grinding to eat the hard crusted bread used to make the sandwich. Lore has it, the grinder was invented by Giovanni Amato, an Italian baker, who came up with a portable inexpensive...

Provided by star pooley

Number Of Ingredients 9

Ingredients

-- crusty bread - preferably a loaf of italian bread cut in half; optional - oblong torpedo roll
-- olive oil
-- red wine vinegar
-- seasoning (optional): black pepper, crushed red pepper, or oregano
1 small onion, thinly sliced
1 tomato, thinly sliced
-- veggies - lettuce, shredded or torn; instead - thinly sliced green or red pepper rings or hot pepperoncinis
-- variety - 2 -3 slices each of at least three italian cold cuts: genoa salami, mortadella, sliced pepperoni, capicola, or prosciutto
4-5 slice provolone cheese

Steps:

1. Cut loaf of Italian bread in half; slice through sandwich half - lengthwise, deep enough to open and fill with ingredients.
2. On one side of bread - layer onion slices, tomato slices, lettuce, pepper rings, or pepperoncinis.
3. Spread Italian meats and cheese, overlapping.
4. Generously drizzle olive oil and add a few splashes of red wine vinegar. Add seasoning if you wish.
5. Press sides of bread together and voila!
6. Rhode Islanders often leave the sandwich open and place it in the oven until the cheese melts - let the temperature rise to 350 degrees.
7. NOTE: After WWII, as Italian food grew in popularity in the United States and many cultures became assimilated, the use of other meats and cheeses infiltrated the grinder - turkey, roast beef, American and Swiss cheese. Even mayonnaise and mustard elbowed their way in. With the advent of chain restaurants, all sorts of grinders can be had and named for the type of bread used - baguette, ciabatta, barra, foccacia. In Rhode Island, the Italian grinder has hit the sauce big time: meatball, chicken parm, and eggplant grinders abound.

HOT ITALIAN GIARDINIERA

Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

Ingredients

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

SPICY SPICY RANCH DRESSING

Spicy Spicy Ranch Dressing image

This is for the person looking for a spicy ranch dip. It's great served with fries, poppers, and even wings.

Provided by PRINCESSCOOK1

Categories Appetizers and Snacks Spicy

Time 1h5m

Yield 12

Number Of Ingredients 5

Ingredients

1 (16 ounce) bottle ranch salad dressing (such as Hidden Valley® Original Ranch®)
1 tablespoon hot pepper sauce (such as Tabasco®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 teaspoon ground cayenne pepper
1 teaspoon chili powder

Steps:

Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 10.5 mg, Fat 20.1 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 410.1 mg, Sugar 1.5 g