Reviewed: Nov. 4, 2007

Lots of compliments on this dip- Had to add red wine vinegar to give it an extra zip. Will make again-

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Reviewer:

ABC Cook

Cooking Level: Intermediate

Living In: Isanti, Minnesota, USA

Reviewed: Nov. 1, 2007

This does taste just like an Italian hoagie!! I brought this to a Halloween party, everyone loved it. I followed the recipe, but I tasted it cold and thought it would taste better heated. We put it in the oven at 350 for about 20 minutes or so, and it tasted better hot. Would make this again and serve it hot.

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Reviewer:

xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

Reviewed: Oct. 29, 2007

This was just OK. Not fabulous. I had something similar at a party and hoped this was the recipe, but sadly it was the only appetizer left on the table after the party was over...

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Shiegra

Reviewed: Oct. 13, 2007

Don't know if I did something wrong or what. This looked as bad as it tasted. Sorry!!!

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Reviewed: Sep. 3, 2007

I've been searching out an easy recipe for hoagie dip since the first time I had it at a BBQ last summer. This was really good and easy. I instead of half pound of salami, I used 1/4 lb salami and 1/4 lb capicola. Next time, I want to use provalone instead of American cheese.

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Reviewer:

Cookin Kate

Cooking Level: Intermediate

Home Town: Carbondale, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 22, 2007

This taste just like a hoagie! Very delish and great party food. Highly recommend this one. Thanks for sharing.

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Reviewer:

TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 9, 2007

I made this over the weekend to try before I took it to my works party this week, and was very disappointed. Was not wowed at all, neither was my family who also tried it. If I was to make this again I may try to do 1 cup mayo and 1 cup sour cream and see if that helps at all....

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Reviewer:

LENA22

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 9, 2007

My husband loves this dip - he also loves sub sandwiches so it is the perfect dip for him. I took other reviewers advice and added some hoagie sauce to it. I also used half provolone and half swiss cheese. Instead of using torn bread, I took a french baguette, sliced it thin and toasted it in the oven with garlic. We like the little bit of crunch with the dip. Thanks for sharing the recipe.

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