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Mary Alice's Hoagie Dip Recipe

Mary Alice's Hoagie Dip

Recipe courtesy Mary Alice Yeskey for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (110)

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Average Rating:

Total Reviews: 110

Showing 81-90 of 110

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  • on September 16, 2010

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    I turned this into an Italian Hoagie Wrap for tailgating. Folllowed the recipe but didn't add mayo. I used small amount of Italian dressing then I spread small amount of mayo on flour tortillas, added the dip, rolled them up and it was a BIG Hit

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  • on September 16, 2010

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    I have made this recipe for various get together with friends or family and everyone always loves it!!! I have also added artichokes, kalamata olives and more lettuce to make it into a hearty, filling salad. This recipe is a crowd pleaser! Make sure you bring the recipe with when you bring this to your next event, everyone will ask for it.

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  • on September 15, 2010

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    Fabulouso! I was searching the FN website for a recipe that I could bring along to a girls-night-out at our local winery, and this sounded like it would fit the bill. After reading the reviews I made some subtle changes..loved the idea of using a food processor..along with a couple of additions..namely some finely chopped garlic, black and green olives, used cappacola ham in place of the more expensive prosciutto. It was a wonderful accompaniment to some very tasty wines..a beautiful Fall night, shared with some of my favorite people.

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  • on September 15, 2010

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    What a fast, easy, inexpensive recipe! I tried it with hot capicola instead of the regular ham...highly recommended! Also used smoked turkey instead of roast turkey, and banana peppers instead of pepperoncini. Next time I make it, I might throw in some artichokes, roasted red peppers and sliced jalapenos. Excellent recipe!!!

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  • on September 07, 2010

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    Nothing was left. Used it for a church function,made double the amount and served it with chips and bagettes and not a drop was left. Way to go Mary Akice

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  • on August 11, 2010

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    This is the perfect side dish at any tailgate party, or any party in general. Everyone loves it and there are never any leftovers.

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  • on June 29, 2010

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    This is a great appetizer to bring to a party. Everyone always wants the recipe after trying it. I have brought it to several parties and now I'm requested to make it when attending parties. You can't go wrong with this.

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  • on May 30, 2010

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    This is most definitely a "spread". And it's a wonderful one! I highly recommend one reviewer's suggestion of rough-chopping then pulsing a few times in a food processor. The consistency was perfect. Serve with a spreader knife.
    It was very popular at our holiday picnic today! I served it in one of those "Salad On Ice" bowls so it stayed cool in the warm weather. Also, I made it without lettuce as I forgot to pick some up, but it was fine without it.

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  • on May 20, 2010

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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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  • on May 08, 2010

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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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