Reviewed: Apr. 18, 2012

This dip is AMAZING. My roommate is lactose intolerant so we made it with soy cheese and it was still fabulous! I did add a 1/4 cup of ranch as some reviews suggested, but only because we LOVE ranch. I would make this recipe every week if I could! I do recommend you use a hearty chip (we used everything bagel chips) because the dip is thick and your chips may break. Ultimately, we cannot get enough of this delicious dip!

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Reviewer:

VinoLover

Reviewed: Feb. 10, 2010

this is the best dip i have ever made! yes, its rich and yes its filling but its so easy to make and definatley worth a taste

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2 users found this review helpful

Reviewer:

babybru865

Reviewed: Jan. 26, 2009

wow-even my pickiest eaters are chewing up their veggies with this dip! 5 star recipe-a big thank you!

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Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Dec. 18, 2008

This was ok. Very cheesy and was better liked after it was warmed.

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Reviewer:

kerri_lemon79

Reviewed: Jun. 20, 2008

I was very glad to find this recipe for my husband who loves cheese and bacon together. I altered this recipe a bit. It came out very well. 1/2 pound bacon 1/2 pound extra sharp cheddar cheese 2 Tablespoons sliced green onions 1 cup fat-free sour cream 2 teaspoons powdered garlic 1 teaspoon powdered onion 1 teaspoon ground black pepper I cooked the bacon very slowly to render as much fat as possible. I added the sliced green onions during the last few minutes of cooking the bacon to soften them a bit. I cubed the cheddar cheese. I put all the ingredients in the food processor and processed for several minutes, adding a few drops of milk to make a smooth paste. You could also substitute some of the sour cream or mayonnaise with soft tofu.

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Reviewer:

MADI313

Reviewed: Apr. 29, 2008

It's a cold dip, it should be made and put in the refrigerator.

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Reviewer:

PAMMYG

Reviewed: Mar. 19, 2008

Luv'd this one... Only one suggestion: Would serve in a crock-pot, next time, on low. It definitely needs to be eaten warm, as it separates when cool. =]

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Reviewer:

Kymbra

Cooking Level: Intermediate

Reviewed: Oct. 2, 2007

Quick! Easy! Great for holidays or snacks! I added 1/4c of ranch dressing for a little zing!

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3 users found this review helpful

Reviewer:

msop82

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jul. 23, 2007

This recipe has good bones, but it really does need to be played around with. I used a cup of mayo and a cup of sour cream. Shredded my own cheddar and just added enough until it looked right. Everyone at our daughter's graduation party loved it. Thanks!

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8 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 27, 2006

Very tasty, and I also used more mayo then what the recipe called for. Also, the appearance isn't the best, but if you can get past that and taste it....it's great!!!!

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