Sub in a Tub Dip
This sub in a tub dip is packed with deli meats, cheese, crisp veggies, and a creamy, tangy dressing for all the flavors of your favorite sandwich!
Servings: 10 servings
Ingredients
- 4 cups chopped Iceberg lettuce or Romaine lettuce hearts
- 8 slices chopped deli ham
- 8 slices chopped provolone
- 1 cup chopped salami
- 1 pint halved cherry or grape tomatoes
- ½ cup finely chopped red onion about half a medium onion
- ½ cup finely chopped banana peppers
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup red wine vinegar
- 1 tablespoon banana pepper liquid
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add 4 cups chopped Iceberg lettuce, 8 slices chopped deli ham, 8 slices chopped provolone, 1 cup chopped salami, 1 pint halved cherry or grape tomatoes, ½ cup finely chopped red onion, and ½ cup finely chopped banana peppers to a large bowl.
- In a separate bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, ¼ cup red wine vinegar, 1 tablespoon banana pepper liquid, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Add the dressing to the meat and vegetable mixture, then toss to combine.
Notes
Storage & Make Ahead Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The longer it sits, the more wilted the dip will become, so it is best consumed within 24 hours of being mixed with the dressing.
- Make Ahead: All the ingredients except the lettuce may be chopped and mixed up to 24 hours in advance. Just before serving, stir in the dressing and the lettuce.
Nutrition
Calories: 348kcal | Carbohydrates: 5g | Protein: 13g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 901mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 13mg | Calcium: 148mg | Iron: 1mg
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