Reviewed: Sep. 27, 2004

Wonderful and very tasty dip! I used parm and asiago both in and on top of the dish. Don't care for sundried tomatoes so I used artichoke hearts instead. Everyone loved this!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 26, 2004

This is absolutely fantastic! I made this for my daughter's birthday party for us "adults" & everyone asked for the recipe & said it was the best cheese dip they'd ever had! I wouldn't change a thing!

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Reviewer:

ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

Reviewed: Jul. 25, 2004

A wonderful hot dip. Add a little crushed garlic and take the time to make the toast. Uncork a bottle of Chianti and enjoy!

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Reviewer:

EBNANA

Reviewed: Jul. 21, 2004

I've made this dip a few times now and everytime it's been a big hit (i.e. there's not any left). I make the dip the night before to let the flavors blend. I add a clove or two of garlic and use full fat mayo. I also add, in addition to the 1/3 cup asiago, 1/3 cup parmesan. As others have mentioned, I can't find sun dried tomato sprinkles either, so I just finely chop whole sun dried tomatoes (not the oil packed).

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Reviewer:

MollyQuewl

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: West Seattle, Washington, USA

Reviewed: Jul. 7, 2004

I use full fat mayo and sour cream :) I leave out the mushrooms and use a bit more cheese. This is so yummy, my friends devour it!

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Reviewer:

JILLYWIB

Reviewed: Jun. 12, 2004

If you love Asiago cheese, as I do, you will absolutely love this dip. It is wonderful and full of flavor.

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Reviewer:

INGRIDG

Cooking Level: Expert

Living In: Queensbury, New York, USA

Reviewed: Apr. 8, 2004

This really really good, especially with toasted pita wedges. The second time I made it, I added some red pepper flakes and it was even better. Good the next day should you have any left over. (But don't count on it!)

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Reviewer:

KHISANTH

Reviewed: Feb. 14, 2004

Wonderful recipe, I added 1/2 tsp garlic and 1/2 tsp italian seasoning. Took Grand Champion at a local cooking contest. Thanks

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Reviewer:

COOKIE32

Reviewed: Jan. 2, 2004

Excellent dip. I chopped the mushrooms instead of slicing and it produced a creamy dip that is easy to spread. Also I couldn't find sun-dried tomato sprinkles, so I used sun-dried tomato pesto instead. Created a pink color and brought in more seasoning than the original. New Year's Eve crowd raved about the flavor.

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Reviewer:

JAYWALTERS

Home Town: Oswego, Illinois, USA

Reviewed: Dec. 9, 2003

This was terrific - a "non detrimental" holiday dip that I could serve to my friends who are watching their weight. The dip is also good the next day, too - I made a double batch and left some of it back for the next day. I used a tablespoon of sundried tomato pesto, because I couldn't find the sprinkles.

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