I originally made it for the beach so I called it beach dip. Then I took it to the pool. So I guess it’s a call it whatever you want dip 😂
Here’s how it comes together. You can make the smaller batch for a casual day, or double it if you're feeding a crowd 😋
SMALL BATCH
1/4 lb thickly sliced deli provolone (mild if you can find it)
1/4 lb thickly sliced oven roasted turkey
1/4 lb thickly sliced ham
1/4 lb thickly sliced Genoa salami
1/4 cup sweet peppers, diced
1/4 cup mild banana peppers, diced
1/4 cup dill pickle chips, diced
1 tbsp sweet pepper juice
1 tbsp banana pepper juice
1 tbsp pickle juice
1 tbsp mayo
1 tbsp red wine vinegar
Dried basil, Italian herb blend, or oregano to taste
Ground black pepper to taste
1 bag shredded lettuce (added at serving)
LARGE BATCH
1/2 lb thickly sliced deli provolone (mild if you can find it)
1/2 lb thickly sliced oven roasted turkey
1/2 lb thickly sliced ham
1/2 lb thickly sliced Genoa salami
1/2 cup sweet peppers, diced
1/2 cup mild banana peppers, diced
1/2 cup dill pickle chips, diced
2 tbsp sweet pepper juice
2 tbsp banana pepper juice
2 tbsp pickle juice
2 tbsp mayo
2 tbsp red wine vinegar
Dried basil, Italian herb blend, or oregano to taste
Ground black pepper to taste
1 bag shredded lettuce (added at serving)
DIRECTIONS
1. Slice your deli meat and cheese into small squares. I do vertical cuts first, then horizontal, to get little bite-sized pieces. Add to a large mixing bowl.
2. Dice your sweet peppers, banana peppers, and dill pickles. Add to the bowl.
3. Add the pepper juice, pickle juice, mayo, and red wine vinegar. Sprinkle with your dried herb of choice and ground black pepper.
4. Toss everything together until fully combined. Then taste it and adjust as needed. Want more mayo? Add more mayo. A little more tang? Add a splash more red wine vinegar. Make it yours.
5. When you're ready to serve, add the bag of shredded lettuce and give it one more toss.
6. Serve with tortilla chips, Fritos scoops, regular chips, cucumber slices, red pepper strips... whatever you've got.
If you're looking for the perfect versatile dip to bring to any summer gathering, whether at the beach, pool, or backyard party, this deli meat and pepper-based dip is a game changer. I love how easily customizable it is—you can adjust the mix of sweet peppers, banana peppers, and even the types of deli meats to suit your taste or what you have on hand. One thing I’ve found helpful is to prepare the meat and cheese squares the night before. Letting the mixture chill in the fridge allows the flavors to meld, especially from the sweet pepper juice, banana pepper juice, and pickle juice. When you add the shredded lettuce right before serving, it adds a fresh crunch that balances the rich meats and creamy mayo. For parties, doubling or even tripling the large batch recipe works perfectly. I often use Fritos scoops or sturdy chips so they don’t break when scooping this hearty dip. Additionally, sliced cucumbers and red pepper strips make a refreshing and crunchy dipping option. If you prefer a little more heat, try mixing in some hot pepper slices or a pinch of crushed red pepper flakes. For herb lovers, swapping in fresh oregano or basil instead of dried herbs gives a brighter aroma. This dip isn’t just for summer either—it's great for game days or casual get-togethers. The combination of savory deli meats, tangy pickles, and the vinegar-mayo dressing creates a satisfying, crowd-pleasing flavor profile. Plus, it’s always a conversation starter because everyone can adjust the seasonings on their plate if they want. Overall, this 'call it whatever you want' dip is a fun and simple way to elevate your snack game, offering endless variations depending on your mood and ingredients available. For me, it’s become a go-to recipe that’s quick, tasty, and perfect for sharing!
