Reviewed: Nov. 11, 2009

very tasty

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SueB

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Reviewed: Sep. 24, 2009

This was a big hit at a party I had. The only difference I did was I added 3 tablespoons of pesto. Awesome!

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christy

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Reviewed: Jul. 7, 2009

Absolutely love these!!!!!!!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jul. 7, 2009

Well I thought this recipe tasted fantastic! I made the spread the night before to save some time. I also cut the loaf of bread the night before, and wrapped that well. When it was time for appetizers, I spread the mixture on the bread, broiled, and YUM! All the guests raved!

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BLONDIE1020

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jun. 19, 2009

very very good! Used my fresh homegrown herbs and drizzled a little olive oil in w/ mayo...toasted bread on one side and then spread mixture on opposite. easy and guests loved it!

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jun. 19, 2009

I didn't care for this recipe at all, but am giving it 3 stars since a few of my guests liked it.

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Lori

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Reviewed: May 7, 2009

I followed the recipe exactly and they turned out fabulous! I made them for a Bunco party I was hosting, and EVERYONE loved them! Will definitely make again!

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Erin Young

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: May 3, 2009

This was a hit at a wine tasting party. I agree with some of the reviews that this recipe does not make 12 servings. I tripled the recipe and had some cheese spread left over for a large french baguette.

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DWILSON0116

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Reviewed: Apr. 9, 2009

My sister hosted an appetizer party the other weekend and these were a hit. Followed the recipe exactly for the spread but used garlic asiago bread, it was wonderful!

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Stacy H

Cooking Level: Expert

Home Town: Washburn, North Dakota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Mar. 29, 2009

Great and easy!

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thunderbolt

Home Town: Holland, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 29, 2009

This one is a keeper

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LisaS

Cooking Level: Intermediate

Living In: Danville, California, USA

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Reviewed: Mar. 28, 2009

One huge problem is this recipe does not serve 12. It flew off the serving plate and we were five adults. I am lucky to have even tasted it. I prepared the mix and refrigerated until ready to use. Worked out perfectly.

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NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

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Reviewed: Mar. 20, 2009

I'm going to try the cheese spread since I'm not a mayo lover. Does anyone think it would be good with just butter and the other ingredients? Love to try these but mayo had it's place and for me, it wouldn't be here.

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ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 20, 2009

This mixture is vey good melted on Triscuits.

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Janet1951

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Reviewed: Jan. 26, 2009

SO Good and so easy! My friend also recommended substituting some of the mayo for ranch (just maybe a fifth) which tasted good. If you don't feel like spending a lot of money, you can use parmesan or mozzarella. Made as is, it's still really good though. Thanks! (I wonder what it would taste like with a few bread crumbs...)

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luvhomecookin

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 30, 2008

This is so good! Will use this one a lot.

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LBORSHEIM

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Reviewed: Oct. 9, 2008

These were so good. I was sad when I realized I forgot the Asiago cheese at the store, and was not loading the kids back in the car to get it. So, I used kraft grated parm, a little bit of mozz, and added some red pepper flakes to the mix. I toasted one side of the bread first as others suggested then spread the mix on the other side and broiled them. Thanks for the recipe!!

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