Reviewed: Dec. 9, 2008

Everybody loved this dip - it's so easy to make and tasty, too! The only thing I changed was I substituted sun-dried tomato pesto for the sun-dried tomato sprinkles (couldn't find them in any grocery store). Turned out great anyway! I served it with pre-packaged crostini toasts. I will definitely make this again!

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Nov. 16, 2008

This is always a hit with friends and family.

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SCHOLLME

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Reviewed: Nov. 5, 2008

The mayo overwhelmed this dip. In fact that is all I could taste. To rescue it I continued to add sour cream and asiago/parm cheese until it balanced out. It was better served cold.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 10, 2008

This is really yummy! My mom requests this anytime I'm bringing an appetizer/snack for a family function.

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ANNIEB9148

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 5, 2008

I love making this for gatherings. Quick and easy. I usually do not add the tomatoes on top, but I add sliced about a 1/2c.of Baby 'bellos to the mix. YUMM!!!

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Sara

Cooking Level: Expert

Living In: Shelby Township, Michigan, USA

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Reviewed: Dec. 16, 2007

Very good and easy to make. I simply chopped sundried tomatoes to make "sprinkles." A bit greasy after sitting for a while. I added more asiago than the recipe called for! You can never have enough cheese. Will make again.

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Dec. 28, 2006

I made this dip for the first time on Christmas. My whole family loved it! I couldn't find sun dried tomato sprinkles either, so instead I used sun dried tomato pesto (about 2 tbsp.). I just let it drain a little bit on a paper towel before adding it, so it wasn't too oily. This seems easier than what some others did (finely chopping sun dried tomatoes and then soaking them in water), and the pesto already has a little bit of garlic flavor, so it was perfect! Oh, I also eliminated the mushrooms, because my mom and sister don't like them and I added about another 1/2 cup of cheese. Like I said, it was great, and I'm making it again for New Years! I served mine with crackers, but I like the idea of serving it with garlic melba toast!

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ANDREAJUNE

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Reviewed: Dec. 11, 2006

This was great, it was gone very quick!!!!

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Kristy

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2006

Great recipe, very tasty, except it is a little to greasy (probably because of the mayonaise). I read some suggestions to use as a sauce for ontop of chicken...yeah, didnt go so well. The dip ended up separating when cooked on top of chicken, probably because the watery juices separated the oily dip. Anyway, it was very yummy, but should stay as dip!

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 16, 2006

This is so good. The asiago gives it such a wonderful flavor..

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Apr. 17, 2006

Based on my guests' reactions when I served this dip as an Easter appetizer, I think I'll be making this over and over and over again. They inhaled it! Take the time to make the crostini - - it complemented the dip perfectly. And I used sun dried tomatoes that I soaked in hot water to softened, then chopped very fine (I never heard of "sprinkles"). Oh, and I added some minced garlic too. Can easily be made a day or two ahead.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 5, 2006

lOVE THE REICPE. ALWAYS HAVE TO MAKE A DOUBLE BATCH. one problem... I CAN ONLY FIND SUNDRIED TOMATO SPRINKLES ON LINE. but IT IS WORTH IT!

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BarbieQ

Cooking Level: Expert

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Reviewed: Mar. 14, 2006

Fabulous!! This has become one of my mainstays. I have elminated some ingredients that I don't always have on hand for drop in guests, such as mushrooms and sundried tomato flakes, with results that were just as delicious. I make this over and over.

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jenheart27

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Reviewed: Mar. 13, 2006

I was able to pull this off in a snap! I made the dip the night before, adding some cooked shredded chicken and sun-dried tomatoes, and assembled everything right before my guests arrive. Couldn't be easier or tastier.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Mar. 12, 2006

My guest loved this dip. I thought it was okay. Used sun dried tomatoes, have no idea what "sprinkles" are.

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Cooker

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 19, 2006

My father loved it as is! My husband liked it alot too but wished I had used more tomato and maybe a little salt. I also used a combination of crimini, oyster and shitake mushrooms. Definately a keeper and I will have to use it for a get together.

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Feb. 1, 2006

And to think I almost skipped this one because I didn't know what sun dried tomato "sprinkles" were. Thank goodness I didn't, because it was delicious. I used finely chopped sun dried tomatoes, chopped the mushrooms instead of slicing, and added some extra asiago cheese. The crostini were perfect the day of the party, made two days earlier and kept in an airtight bag. I made the dip the day before the party and cooked it for more like 45 minutes because it was cold. This was the most requested recipe at the party, always the sign of a winner!

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