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If you’re a fan of deli sandwiches, you will love this sub in a tub dip! Made with deli meats, cheese, crisp veggies, and a creamy tangy dressing, it tastes just like your favorite sandwich shop sub in dip form!
Why Everyone Goes Back for Another Scoop
- Deli Shop Flavor at Home: This tastes like something you’d grab from a specialty sandwich counter, but you can throw it together in minutes.
- Made for Scooping: Thick, creamy, and loaded with texture, this dip clings perfectly to chips, bread, or crunchy veggies.
- Always a Hit: This dip will go fast at parties, game days, and potlucks. It has the best flavor and is a major crowd favorite.
Sub in a Tub Ingredients
- Dressing: Add as much as you like. I use the full amount for more of a dip consistency.
- Lettuce: Iceberg gives the best crunch, but romaine hearts work too.
- Pepperoncini: Use sweet or hot, or leave them out.
- Deli Meats and Cheese: Swap or omit based on what you love. Deli turkey, chicken, roast beef, pepperoni, or extra cheese are all great.
- Extra Mix-Ins: Try bacon, cucumbers, bell peppers, olives, avocado, pepper jack, or Parmesan.
How to Make Sub in a Tub Dip
If you love Jersey Mike’s Sub in a Tub, this Italian hoagie dip gives you that same creamy, crunchy, deli-style flavor but made for scooping with chips. It’s loaded with chopped meats, cheese, lettuce, tomatoes, banana peppers, and dressing, so every bite tastes like the best part of a sub sandwich.
- Toss: Add the lettuce, ham, provolone cheese, salami, tomatoes, red onion, and banana peppers to a large bowl, then toss to combine.
- Make the Dressing: In a separate bowl, whisk together the mayo, sour cream, vinegar, banana pepper liquid, Italian seasoning, salt, and pepper.
- Pour: Add the dressing to the meat and vegetable mixture.
- Stir: Toss to combine. Serve sub in a tub dip immediately.
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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.
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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.
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Add the dressing to the meat and vegetable mixture, then toss to combine.
- 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.
Calories: 348kcalCarbohydrates: 5gProtein: 13gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 49mgSodium: 901mgPotassium: 332mgFiber: 1gSugar: 3gVitamin A: 784IUVitamin C: 13mgCalcium: 148mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Dip Recipes to Try
If I could live on dip alone, I honestly might! This creamy crack dip is a family favorite, right alongside my French onion dip, Rotel dip, and my go-to 5-minute million dollar dip.
