Awesome. Brought this to a BBQ and it disappeared! Will definitely make again & again!! Followed recipe almost exactly....the only changes I made were: I added a few shakes of cayenne pepper into the sour cream/cream cheese mixture for added heat, and instead of the green pepper, I used sliced scallions on top.

Reviewed On: May 30, 2011

We grow blueberries and have an abundance of them in June...I have to say, this is a terrific recipe...we've already made it 3 times in one month!! It's great with whipped cream on top, or served over vanilla icecream (or both!) Tips: Don't worry about how many blueberries you use...just fill your casserole dish (leaving room for topping)...if you have 4 or 5 or 6 cups, it doesn't make a difference, and MOST DEFINITELY double the recipe for the topping....you won't be sorry! I run some of it through the berries and then put the rest on top. I also sprinkled the top with a few tablespoons of sugar before baking...gives it a nice crispy top. LOVE this recipe for the taste, and the simplicity. A KEEPER!! Thank you!

Reviewed On: Jun. 20, 2010

Pretty as a picture, and delicious too! The marinade adds just the right touch of zing without overpowering the tomatoes. This was a perfect way to use up the abundance of cherry tomatoes I have growing in my garden right now. I followed the recipe to a tee, but used extra-virgin olive oil & added a few turns of fresh cracked black pepper. Yum. Thanks for the great recipe!

Reviewed On: Aug. 16, 2009