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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Reviewer:

THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

Reviewed: Nov. 16, 2008

This is always a hit with friends and family.

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Reviewer:

SCHOLLME

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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Reviewer:

MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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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Reviewer:

ANNIEB9148

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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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Reviewer:

Sara

Cooking Level: Expert

Living In: Shelby Township, Michigan, USA

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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Reviewer:

MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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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Reviewer:

ANDREAJUNE

Reviewed: Dec. 11, 2006

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

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Reviewer:

Kristy

Cooking Level: Intermediate

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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