These turn adults into happy little children. I made these yesterday, as a practice run for a fun project for my 5 year old niece and I, and OH BROTHER, are these fantastic. I am not even a cookie person. I am going to try a few dipped in chocolate. How can that be bad? LOL

Reviewed On: Nov. 7, 2011

Though another glowing review of this wonderful recipe really isn't necessary, I will offer my modifications. I use reduced fat mayo, and use 50/50 regular and light cream cheese. I find it a bit thick and so I add a half cup of 1% milk. I also double the amount of chopped (frozen and thawed but not drained)spinach. Not squeezing the water out adds additional needed moisture, and reduces prep time and mess. I do splurge though, and use monterey jack cheese, which I mix throughout. I don't add additional salt, since the parm and romano add all the salt needed. I also double (at least) the garlic, and add a pinch of cheyenne. I make this for every holiday, and it is scrumptious!

Reviewed On: Oct. 25, 2008

I have been making this for years, and just looked up the recipe again because I am making it today. My changes: I use sweet onion that I dice and carmelize in butter first, use 50% more tuna, a mixture of jack and sharp chedder,a dash of cayenne, and double the parmesan. Delish!

Reviewed On: Dec. 29, 2007