Cambridge Cooks: Game Day Hoggie Dip Cambridge Cooks: Game Day Hoggie Dip

Photos: Debra Pearlman

This past Christmas, my niece, who is a writer for the TV show Ugly Betty, was on strike. Being someone who hates not working, she used her time to put together a "family cookbook." Everyone submitted their favorite recipes, which I now happily will share with Cambridge Buzz readers.

This recipe comes from my nephew Noah, but originated with his friend Paul's family. It makes a great dip for any big game day - and with March Madness just around the corner, I thought it would be good to share. It's kind of a meat tapenade meets antipasto salad.

WHAT YOU NEED:

DICED 1/4 LB EACH OF:
Genoa Salami
Soppresatta Salami
Pepperoni
Hot Capicola
Peppered Ham
Prosciutto
Provolone Cheese
White American Cheese
COMBINED WITH:
2 medium onions, diced
4 large tomatoes, deseeded & diced
1/2 c. kalmata olives, diced
1 bag of lettuce, shreded
1-2 Tbsp. oregano (to tase, fresh will be more pungent)
Mayo, just enough to hold the dip together
Salt & Pepper, to tase
Oil & Vinegar, to taste (use a good red wine vinegar)
3 baguettes (mix of French and sourdough), cut into 1/2" rounds

WHAT YOU DO:

1. Dice meats and cheeses and put into a cold bowl. Set aside in fridge.
2. Dice onions, tomatoes, olives and combine with shredded lettuce.
3. Combine all chopped ingredients in a large bowl (thats' meats & veggies).
4. Stir in mayo, just enough to bind everything together
5. Mis in oregano and salt & pepper to taset Add oil & vinegar (if desired and to taste. Mix well.
6. Slice baguettes into 1/2" rounds.
7. Serve in a bowl with baguettes to dip on the side.

You can make this ahead of time and let the flavors really blend.

Enjoy!