HOAGIE DIP
Joan Stetser - Thorofare

1/4 lb capicola
1/4 lb hard salami
1/4 lb ham
1/4 lb provolone cheese
1/4 lb American cheese
1/4 - 1/2 head of lettuce
1/2 onion
1 tomato
2 tsp oregano
1/2 tsp pepper
1 - 2 cups mayonnaise
12 long rolls (torpedo)

Chop first 8 ingredients and combine. Add spices. Mix in mayo 1/2 cup at a time until of dipping consistency. Whirl in food processor 3 - 4 minutes. Refrigerate overnight. Cube torpedo rolls; be sure each piece has crust on it. Serve with dip.

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