Mary Alice's Hoagie Dip

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I have made this several times. Everyone always likes it and wants the recipe. It is not a dip but a mini hoagie you make yourself. I don't put it in the bread bowl but serve with hoagie rolls cut about 2" so everyone can make their own "Hoagie". Also, I would cut the mayo if taking to a picnic and use Italian dressing or just oil and vinegar.

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I made this for an early Mother's Day BBQ. I had seen the recipe in the Food Network Magazine several months ago and was waiting for an opportunity for my family to be my guinea pigs.

Everyone loved this dip. I made it pretty much as directed in the recipe, but the mayo mixture was a bit thick, so I added some of the juice from the pepperoncini's it came out perfect.

I also bought a fresh baguette and sliced it instead of using the hoagie rolls.

Really good recipe.

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A pricey dip with all the protein involved, but a keeper! I added some smokey paprika and used less onion. Other than that, no changes. I served with some garlic pita chips. I had the bread out, but guests found it hard to scoop onto the bread since it was such a thick dip.

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Served this at a recent party. Everybody raved about it and asked for recipe. My friend from Pennsylvania could not get over how this tasted just like a hoagie. I suggest like others that you chop pretty small to make it easier to dip. I served with french loaf.

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I really didn't like this at all. The "sauce" was very plain, and I think it really could be something with the addition of sour cream and some other flavors like oregano, etc. Overall - not impressed.

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I made this for a card party and it went over so well I shared it with my mom, who brought it to a birthday party. There was not one bite left after either party. I didn't have the pepperocini, so I substituted hot cherry pepper. Delish.

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I made this dip for my in-laws at a get together - it was the hit of the party! I did tweak this recipe a bit - I kept all the ingredients the same - but I do recommend that you use your food processor for this dip. Chopping things up by hand made the cold cut pieces too big to "dip" so what I did was a rough chop on all the meats first, then I gave it a whirl in the food processor - just a few pulses. Transferred the meats to a large bowl - then I put rough chopped onions and the pepperoncini in the food processor - again just a few pulses and then added that to the meat. I then rough chopped the lettuce and gave that a few pulses and into the bowl with the meat, onions, and pepperoncini. I did chop the tomatoes and the cheese by hand - getting those small enough was not a problem or hard to do. By using the food processor it made this dip super easy to make and more dippable - as other people who made reviews said it wasn't a dip since the pieces were so big the food processor solves that issue. This is a must make recipe! Everyone who loves Italian hoagies (aka my husband especially will love this dip!!!

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Made this for a birthday party gathering last night and it was a huge success - have requests from several people to send them the link to the recipe. Super easy to put together - especially, per a previous comment, when you get the deli counter to slice up the exact amount. Will be making this many times to come!

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This was a hit and so simple to make. I made it a day in advance and was worried the lettuce and tomato would get wilty and runny, but everything was perfect. Plus, the flavors blended so well. It does make a lot, so in the future I may only make half a recipe. I'm trying to decide how to handle leftovers now!

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This is a great dish. I made it for a potluck for the Cheyenne Mountain Zoo docent group and it was a hit! I added a Tblsp. of Italian salad dressing to give it a little more zing. I will make this again.