Reviewed: May 24, 2000

Great taste; with something this easy, why go out? Now you can have queso or nachos any time.

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2 users found this review helpful

Reviewer:

PEDE

Reviewed: Jul. 22, 2000

This makes a terrific dip for pretzels!

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9 users found this review helpful

Reviewer:

vidamarie

Reviewed: Sep. 4, 2001

I've tried this recipe twice, but each time it turns out tasting slightly "gritty" or powdery. Tried a little less flour, but no help.

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12 users found this review helpful

Reviewer:

LISA WHETSTINE

Reviewed: Jan. 2, 2002

This dip is great! We used it to dip our curly fries.. yummy! Also, we had hamburgers and I poured the sauce on top of the patty. It was great! Thanks for the recipe!

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2 users found this review helpful

Reviewer:

MELISSA DI STEFANO

Reviewed: Jan. 15, 2002

I, too, tried this recipe twice. I found that it came out tasting odd. Gritty is not quite right. I suppose powdery is a good word. Just plain odd. I also thought it tasted very mustardy and reduced the mustard on the second try to about 1/3 t. Overall, not a favorite recipe of mine. However, it was very easy and quick.

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5 users found this review helpful

Reviewer:

HEART4ESL

Cooking Level: Expert

Living In: Tyler, Texas, USA

Reviewed: Aug. 26, 2002

this sauce is delicious!

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1 user found this review helpful

Reviewer:

VIOSTAR

Cooking Level: Expert

Reviewed: Nov. 23, 2002

I liked this on my baked potato, although I can see how it had the gritty/powdery texture that others have mentioned. I probably wouldn't use this as a "chip" kinda dip, but it did the trick on a potato w/ broccoli. Thanks Jackie!

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9 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Nov. 21, 2003

A good all-purpose cheese sauce. I add one half teaspoon of Worcestershire sauce to kick it up a bit. I've also noticed that if you use pre-grated cheese-in-a-bag, the texture is grainy. Just grate up some good cheddar.

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34 users found this review helpful

Reviewer:

COOKIE9146

Reviewed: Apr. 13, 2004

I opted to used a good swiss cheese with this and dry mustard along with a bit of cayenne for a little kick. I made a funky little side dish using some of our Easter eggs that actually tasted really good. I halved the hard boiled eggs, placed them in a casserole dish, topped them with the sauce along with a sprinkling of parm and popped it in the oven. Good sauce Jackie!

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1 user found this review helpful