Hoagie Dip

179 Reviews

Prep: 15 min
Ready In: 15 min

“This mouth-watering dip tastes like a hoagie!” - by C. Schuster

Ingredients

1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping

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Metric US

Original recipe yields 8 cups

Directions

Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.

Nutrition

Amount Per Serving (16 total)

Calories
552 cal
28%

Fat
41.4 g
64%

Carbs
28.5 g
9%

Based on a 2,000 calorie diet

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Reviews (179)

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DREGINEK

Jul. 23, 2003

"Wow! This recipe exceeded my expectations! We loved it! Per previous reviewers, I too used a food processor to quicken the process and added a little extra mayo and a TBLS of red wine vinegar. Yum yu..." See morem! Will be making for many parties and events to come!"

CMDKQB

Sep. 30, 2003

"Amazing dip. I tried it out on my Philadelphia family (Philly, if you dont know, is the home of the Italian Hoagie) We all agreed, it really does taste like a real hoagie. I added more mayo and also ..." See moreadded red wine vinegar at the end and I would say it takes much more prep time that 15 min, but boy was it worth it. It also keeps for a few days, so serve over a long weekend at the Jersey Shore!"

Muffin Mom N Garlic Girl

Sep. 14, 2008

"Growing up north of philly there are 3 things I know from birth, real cheese steaks, stromboli's, and Hoagie's. I must say this totally hit the mark. I did add some vinegar to the mixture as any hoagi..." See moree I've ever had contained it. It was terrific!. I did scale this down to 4 servings and it made about 2 1/2 cups of dip even then. I chopped all the meat and cheese up rather than tore, it was faster and more uniform. I will be making this again."

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