Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup high-quality mayonnaise
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp red pepper flakes
  • 0.25 lb Genoa salami, finely diced
  • 0.25 lb hot or sweet Capicola, finely diced
  • 0.25 lb pepperoni, finely diced
  • 0.25 lb sharp Provolone cheese, finely diced
  • 0.5 head iceberg lettuce, finely shredded and patted dry
  • 0.5 cup red onion, finely minced
  • 0.5 cup pepperoncini peppers, drained and chopped
  • 0.5 cup Roma tomatoes, de-seeded and diced
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Whisk the 8 oz cream cheese and 0.5 cup mayonnaise in a large bowl until the mixture is velvety and completely smooth.
  2. Fold in the 1 tbsp red wine vinegar, 1 tsp dried oregano, 0.5 tsp garlic powder, and 0.5 tsp red pepper flakes. Stir until the scent of oregano becomes prominent and the base looks speckled.
  3. Dice the 0.25 lb salami, 0.25 lb capicola, 0.25 lb pepperoni, and 0.25 lb provolone into uniform 1/4 inch cubes.
  4. Finely mince the 0.5 cup red onion and 0.5 cup pepperoncini peppers.
  5. Slice the 0.5 cup Roma tomatoes, remove the watery seeds/pulp, and dice the firm outer flesh.
  6. Finely shred the 0.5 head of iceberg lettuce. Pat it thoroughly with paper towels until no moisture remains on the surface.
  7. Add the diced meats and provolone cheese to the cream cheese base. Fold gently until every meat cube is lightly coated in the white dressing.
  8. Add the onions, peppers, and tomatoes. Stir just enough to distribute.
  9. Carefully fold in the shredded lettuce and 0.25 cup fresh parsley. Do this just before serving until the green is evenly dispersed without bruising the leaves.
  10. Transfer to a serving bowl. If time allows, let it sit in the fridge for 15 minutes until the flavors have melded and the dip feels firm.