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Grinder Dip

Grinder Dip- Taking inspiration from the viral grinder sandwich, we’re chopping up the sandwich fillings, mixing them with grinder dressing, and calling it a dip.


December 9, 2023 by Nicole Collins


 

Today, we’re making Grinder Dip!

 



It’s Day 9 in our 12 Days of Dip series! By now, we’ve all seen, heard about, or made last summer’s viral grinder sandwich. We’ve even made a couple spins on it here. Well today, we’re taking all the fillings from this beloved sandwich, mixing it with grinder salad dressing, tossing it all together, and calling it dip. It’s really so simple, but so darn delicious!

 



Let’s talk about the dressing. I think that’s really the magic of this whole situation. A few kitchen staples are all we need here, and that makes this even easier to throw together. We need some mayo, some red wine vinegar, a little freshly grated garlic, some dried oregano, some minced red onion and banana peppers, and a pinch of red chili flakes. Add in a pinch of salt and pepper, give it a good mix, and that’s our dressing!

 



For the body of our dip, we’re going to use all the contents of the sandwich, but we’re going to chop them up into small bite sized pieces. So, we need some diced deli turkey, some diced hard salami, some shredded mozzarella cheese, some shredded parmesan cheese, and some shredded iceberg lettuce. Feel free to save yourself some time and buy the pre-shredded lettuce. That works perfectly here.

 



All that’s left to do is mix and enjoy! Now, you might think the dipper of choice for this grinder dip is some nice toasty baguette. And while that’s a lovely option, I love this dip with some crunchy tortilla cups. This dip is texturally kind of one note. But, getting that crispy crunch from a nice tortilla chip really livens things up. And, using tortilla chips instead of bread gives this combination of ingredients a whole new vibe.

 



This dip tastes exactly like you think it does. It’s an Italian cold cut in a bowl. It’s savory and a little tangy with a nice subtle kick from the chili flakes. And, it’s super hearty too. When I presented this dip to my coworkers, they were skeptical. But, it ended up being one of their top favorites! The only thing to note is that is best served fresh. You can chop all of your ingredients and mix your dressing in advance, but wait to toss everything together until you’re ready to serve.

 



Alright, everyone! Tomorrow, we’re taking a little break and letting the grocery store do the heavy lifting for a super fun dip that’s great for those that need to grab and go.

 

Until then, enjoy! And, let’s eat!



 



Grinder Panzanella Salad             

Serves: 8          Print


Ingredients:

  • 1/3 cup mayonnaise

  • 1 tbsp red wine vinegar

  • 1 tsp dried oregano

  • 1 garlic clove, grated

  • ¼ tsp red pepper flakes

  • ¼ tsp salt

  • ¼ tsp pepper

  • ¼ cup red onion, minced

  • ¼ cup banana peppers, drained and minced

  • 4 oz deli turkey, diced

  • 4 oz mini dry salami bites, diced

  • ½ cup shredded mozzarella

  • ¼ cup shredded parmesan

  • 2 cups shredded iceberg lettuce

  • Tortilla cups, for serving


Directions:

  1. To a large mixing bowl, add mayo, vinegar, oregano, garlic, red pepper flakes, salt, and pepper, red onion, and banana peppers. Mix well to combine.

  2. Add turkey, salami, both cheeses, and lettuce to the bowl. Toss gently until everything is fully combined. 

  3. Transfer to a serving dish, and serve with tortilla cups. Enjoy!

Recipe notes:

*This salad is best served fresh. If you need to make it in advance, throw everything in a bowl, but wait until you’re ready to serve to add the lettuce and mix. That will keep everything nice and fresh!

*Save yourself some time and use store bought shredded iceberg. It works great for this. 

*If you have any leftover dip, use it as a sandwich filling in some toasted baguette. So good!


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