This is fabulous, just the recipe I was looking for! I did end up using more beer than called for, like others, but I usually use the liquid called for as a guide, adjusting more or less as necessary. I thought this recipe was perfect just as is. I didn't change the seasonings at all. I froze most of the recipe, reheating them on a heat-safe cake rack in the oven. Not as good as freshly made, but still very yummy without all the mess. This recipe is terrific, and works great for just about any vegetable. You MUST try it!!!

Reviewed On: Sep. 10, 2006

I added a lot more dill than called for, at least a tablespoon. I also drained my cucmber for about half an hour before making the dip. This recipe is very good!

Reviewed On: Sep. 4, 2006

I found this dip, as written, to be just "alright". I added lots of salt and pepper (already part of the recipe) but also some dried, powdered mustard, worchestershire sauce, and also some seasoned salt. It was pretty good after that.

Reviewed On: Sep. 4, 2006