Hot Italian Grinder Dip Ranch Style Recipes

HOT ITALIAN GRINDER DIP (RANCH STYLE)

Hot Italian Grinder Dip (Ranch Style) image

This flavorful dip is delicious! It's good for game day, but will be great at any party. Set this out and watch it disappear. Make sure to serve with a hearty cracker... you'll need them!

Provided by Susan Bickta @souxie

Number Of Ingredients 14

Ingredients

1 - 8 ounce block cream cheese, softened
1/2 cup(s) sour cream
1/2 cup(s) hellmann's mayonnaise
1 - envelope ranch dip mix (1 ounce)
1 1/2 tablespoon(s) hot sauce
2 cup(s) shredded cheddar/jack cheese combo
3 ounce(s) thinly sliced deli ham, finely diced
3 ounce(s) thinly sliced hard salami, finely diced
3 ounce(s) thinly sliced capicolla, finely diced
6 ounce(s) shredded iceberg lettuce
1 medium tomato, finely diced
1/4 cup(s) diced onion
1/4 cup(s) mild yellow banana pepper rings
1 box(es) "sturdy" type crackers for dipping (or toasted baguette slices)

Steps:

Heat oven to 375 degrees F. Coat an 8-inch round glass baking dish with cooking spray. Set aside.
In a large bowl, combine the softened cream cheese, sour cream and mayonnaise. Mix well until there are no lumps.
Add the ranch dip mix, hot sauce, shredded cheese, ham, salami and capicolla. Mix well.
Transfer to prepared baking dish and spread evenly.
Bake for 20-22 minutes or until hot and bubbly.
Remove from oven and top with shredded lettuce, tomato, onion and pepper rings.
Serve hot with crackers for dipping.
HINT: for some extra added flavor I've also served this hot dip drizzled with my favorite bottled Italian Salad dressing.

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.

ITALIAN GRINDER

Italian Grinder image

We have a local pizza shop that sells Italian Grinders and I am not always able to go there to get them so after a couple of years I have now gotten what I think is their recipe. At least they taste the same.

Provided by Petdrwife

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 Italian rolls (Sub)
8 slices hot capicola, ham (thin sliced)
8 slices pepperoni (large, thin sliced)
8 slices genoa salami (thin sliced)
8 slices provolone cheese (thin sliced)
2 cups iceberg lettuce (chopped or shredded)
8 slices tomatoes
Good Seasons Italian dressing

Steps:

Slightly toast buns, with insides up, in toaster oven or oven.
On bottom half of bun layer two slices capicola, pepperoni, salami and provalone.
Return to oven and toast until cheese is melting and kind of bubbly (my meat starts to crisp a little on the edges) and top bun is toasty brown.
Remove from oven and top with shredded lettuce, tomato and italian dressing.

Nutrition Facts : Calories 400.7, Fat 24.2, SaturatedFat 12.7, Cholesterol 61.6, Sodium 1124.5, Carbohydrate 23, Fiber 2.1, Sugar 2, Protein 22.7

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