Start by chopping up your meats and cheese. For the salami, ham (or capicola), and provolone cheese, I recommend cutting everything into small bite-sized pieces. This makes it easy to scoop up with chips or bread. I personally like to make the pieces small enough to ensure every bite has a bit of everything in it.

Next, chop your lettuce and tomatoes. For the lettuce, I go for thin strips that will add texture but still mix easily into the dip. When chopping the tomatoes, make sure to remove any excess seeds or juice to keep the dip from getting too soggy. Thinly slice your red onion and set it all aside.

If you’re short on time, don’t be afraid to pick up pre-sliced meats and cheeses from the deli. It saves you some work, and the flavors are just as good.

Now that everything’s prepped, it’s time to mix it all together. In a large bowl, layer your salami, capicola (or ham), provolone, lettuce, tomatoes, and red onions. Once everything’s in the bowl, give it a little toss to mix it all up. You don’t need to go overboard with the mixing—just enough so that all the ingredients are evenly distributed.

I like to use my hands for this step because it helps break up any larger pieces, but a spoon or spatula will do the job just fine too. Just be careful not to crush the veggies too much.

The dressing is where the magic happens. Drizzle your Italian dressing over the top of the ingredients, then gently toss everything together to coat it evenly. I usually start with a small amount of dressing and add more as needed, depending on how saucy I want the dip. You don’t want it swimming in dressing, just lightly coated to bring out all the flavors.

If you’re making this dip ahead of time, you can go a little heavier on the dressing. This will help everything marinate and soak up the flavors, but just keep in mind that it might get a little softer the longer it sits. I suggest making it fresh for the best texture.

And that’s it! You can serve this dip immediately or let it chill in the fridge for about an hour to let the flavors mingle. I personally love giving it a little time to rest, but if you’re in a pinch, it’s still going to taste amazing.

Serve it with your choice of bread, chips, or crackers. It also pairs beautifully with veggies if you're looking for a lighter option. I usually go with a crusty baguette sliced into small pieces, but tortilla chips work wonderfully if you want a little extra crunch.