Meat and cheese dip

    (227)
    15 min

    An unusual, but delicious appetiser. Ham, salami, processed cheese, mayonnaise, oregano, lettuce and tomatoes are mixed together to create a dip. This dip is served with torn bread, for dipping.


    222 people made this

    Ingredients
    Serves: 16 

    • 225g thinly sliced ham
    • 225g thinly sliced salami
    • 450g processed cheese, such as Kraft® singles
    • 350g mayonnaise
    • 2 teaspoons dried oregano
    • 1 onion, chopped
    • 1/2 head iceberg lettuce, finely chopped
    • 2 tomatoes, diced
    • 12 bread rolls, torn into pieces for dipping

    Method
    Prep:15min  ›  Ready in:15min 

    1. Tear the ham, salami and processed cheese into small pieces. Place in a large bowl.
    2. In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise into the ham mixture a little at a time, until meats and cheese are well coated. Mix in the onion.
    3. Before serving, mix in the lettuce and tomatoes. Serve with the bread roll pieces for dipping.
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    Reviews & ratings
    Average global rating:
    (227)

    Reviews in English (187)

    by
    70

    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 yum! Will be making for many parties and events to come!  -  14 Aug 2002  (Review from Allrecipes US | Canada)

    by
    52

    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 added 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!  -  30 May 2002  (Review from Allrecipes US | Canada)

    by
    47

    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 hoagie 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.  -  14 Sep 2008  (Review from Allrecipes US | Canada)

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