Reviewed: Apr. 4, 2013

Easy appetizer and very delicious. Once my guests actually tried it (because it doesn't look like anything special) they all devoured it. It was gone within a few minutes. I made a few small changes to this: 1) half a cup of light ranch dressing and half a cup of non-fat sour cream; 2) added diced onions instead of grated (which gave it a better, texture); 3) threw in garlic & onion powder, pepper, and sea salt; & 4) used 2-3 extra slices of bacon. I chilled this overnight and served the next evening w/ celery & cucumber slices. I will definitely use this again!

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Reviewer:

Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Oct. 22, 2012

This was great! I swore as I read reviews I wouldn't be one of those folks who loved a recipe then made a change but I did.. well just one... I split the 1 cup of creamy dressing into 1/2 cup sour cream and 1/2 cup ranch dressing.

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Reviewer:

KOPROWSKI

Reviewed: Oct. 10, 2008

This was very good. I used one cup of mayonaise instead of the creamy dressing. I also added more onion, garlic powder, black pepper, and onion powder.

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7 users found this review helpful

Reviewer:

proverbs226mom

Cooking Level: Intermediate

Reviewed: Jan. 6, 2008

I made this for my son's birthday party, I was pretty hesitant, but it came out GREAT! There was none left. I crushed crackers over the top, melted a couple tablespoons of butter and poured that over the crushed crackers, and baked at 350 for about 15-20 minutes. Will definately be making again! Thanks for sharing :)

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8 users found this review helpful

Reviewer:

melissa5

Cooking Level: Intermediate

Living In: Freeport, Illinois, USA

Reviewed: Nov. 20, 2007

This came out pretty good after a little additions. First, after reading the reviews, I went with Honey Dijon dressing (my husband doesn't like ranch). I used 5-6 Tablespoons. Making it sweeter, I added a few drops of Tabasco and , about, 1/2 teaspoon of crushed red pepper. I made it two days in advance and the flavors blended to make it more sweet and spicy. I will make this again...my way.

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7 users found this review helpful

Reviewer:

HEIDI 'S HOME

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

Reviewed: Apr. 30, 2005

This recipe is unclear as to what "creamy salad dressing" means. My guess would be that it means Miracle Whip, not the kind of dressing you put on salad! I didn't care for this much though.

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9 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Nov. 15, 2004

I MADE THIS FOR A PARTY AND TOOK ONE TASTE OF IT AND THREW IT OUT. I HAD TO RUN TO THE STORE TO GET SOMETHING TO TAKE TO THE PARTY. I ENDED UP MAKING MEXICAN STYLE DIP ON THIS WEBSITE WHICH WAS GOOD. I'M NOT SURE WHAT WENT WRONG WITH THE BACON CHEDDAR SPREAD. MAYBE IT WAS THE RANCH DRESSING I USED. I WILL NOT ATTEMPT TO MAKE THIS AGAIN.

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9 users found this review helpful

Reviewer:

TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Reviewed: Feb. 11, 2004

Visually unappealing. Flavor okay. When I made this (along with another dip) for a gathering, this was barely touched while the other dip disappeared. No one requested the recipe.

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Reviewer:

KIMAR

Reviewed: Dec. 14, 2003

Everyone loved this spread, served with Ritz.

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Reviewer:

Phanclub

Reviewed: Nov. 23, 2003

Tasty! The creamy salad dressing I used was Ken's Light Creamy Parmesan. The only modification I made to this recipe was to give all the ingredients a good spin in the food processor before chilling. I will definitely be making this recipe again!

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12 users found this review helpful