Italian Hoagie Dip Pitas Recipe

These Italian Hoagie Dip Pitas are a hybrid of a grinder hoagie and a stuffed pita. What’s a grinder you ask? Back in Pennsylvania where we’re from, it means the hoagie is heated after it’s assembled to melt the cheese and heat the rest of the toppings through. And now we live in North Carolina, home state of Mt. Olive Pickles—whose Italian-seasoned Banana Pepper Rings are THE peppers to use in this recipe.`


15 mins


10 mins




Italian Hoagie Dip

  • 1/2 cup mayo
  • 1/8 cup apple cider vinegar
  • 1 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp oregano, dried
  • 1/2 Tbsp basil, dried
  • Salt to taste
  • Pepper to taste
  • 1/3 lb sliced pepperoni, chopped into 1/2” squares
  • 1/3 lb deli Genoa salami, chopped into 1/2” squares
  • 1/3 lb deli ham, chopped into 1/2” squares
  • 1/3 lb deli provolone cheese, chopped into 1/2” squares
  • 1 small onion, finely diced
  • 1/2 head iceberg lettuce, shredded and chopped
  • 2 Roma tomatoes, seeded and chopped
  • 12 oz jar of Mt Olive Italian Seasoned Mild Banana Pepper Rings, finely chopped


Italian Hoagie Dip Pita

  • Italian Hoagie Dip
  • 2-3 pocket pitas, cut in half
  • 4-6 Tbsp butter (1 Tbsp per pita half)

Italian Hoagie Dip Pitas on a cutting board with Mt Olive Banana Peppers, fresh lettuce, tomato, and more pitas in the background

Italian Hoagie Dip Pitas

Italian Hoagie Dip

  1. In large bowl, add mayo, vinegar, mustard, garlic, oregano, basil, salt, and pepper. Whisk together until well combined. Stir in rest of ingredients until everything is well-coated by sauce. Chill in refrigerator until ready for use.


Italian Hoagie Dip Pita

  1. Slice each pita in half. Stuff each half with Hoagie Dip then lightly press around the opening to pack the Dip in more.
  2. Melt 1 Tbsp butter In a large pan over medium-high heat. Brown both sides of each pita half, about 1-2 minutes per side. Repeat for more sandwiches.

Italian Hoagie Dip Pitas

German Riesling


India Pale Ale

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