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Hoagie Dip


3 Tbsp. drained hot pepper rings with 1 Tbsp. reserved drained liquid, divided

1/2 cup reduced-fat mayonnaise

1 Tbsp. dried oregano leaves

1/2 cup chopped tomatoes, divided

1-1/2 cups shredded iceberg lettuce

1/2 cup chopped deli-style oven roasted chicken breast

1/2 cup chopped deli-style Black Forest ham

1/3 cup chopped pepperoni slices

1/3 cup chopped thin provolone cheese slices

1/3 cup chopped onions



Chop enough of the peppers to measure 2 Tbsp.  Place chopped peppers in small bowl.  Add reserved pepper liquid, mayo and oregano; mix well.

Reserve remaining pepper rings and 1 Tbsp. chopped tomatoes for later use.  Combine remaining tomatoes with all remaining ingredients except WHEAT THINS in large bowl.  Add mayo mixture; mix until combined.  Spoon into serving bowl.

Spoon reserved tomatoes onto center of dip; surround with reserved pepper rings.  Refrigerate 30 min.

Serve with WHEAT THINS


Substitute pepperoncini peppers for the hot pepper rings

Nutrition Information Per Serving: 180 calories, 8g total fat, 1.5g saturated fat, 5mg cholesterol, 380mg sodium, 23g carbohydrate, 2g dietary fiber, 4g sugars, 4g protein 

ate, 2g dietary fiber, 22g sugars, 2g protein

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