Reviewed: Dec. 11, 2008

I made this recipe as it called for and it was really good. It will be a keeper. (This is a large recipe)

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Reviewed: Aug. 14, 2008

I loved this receipe but I did make some changes I left out the olives and added garlic and more cheese. It is a big hit at work that's all they ask for.

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Cindy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 21, 2008

Delicious! I've made these for several parties and they are the first to go. The recipe makes a lot, and like other reviewers, I also halved the dressing mix and ommitted the olives. I like to mix the cheeses up as well. A nice sharp cheddar mixed with a milder one. Good stuff and super easy.

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AK

Cooking Level: Expert

Home Town: Wellington, Florida, USA

Living In: Lake Worth, Florida, USA

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Reviewed: Mar. 8, 2008

I have found that I add less onion and some grated garlic about 1 tablespoon also I tried it with a mix and cheddar and jack cheese and low fat mayo. Works great

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Cindy B.

Cooking Level: Expert

Home Town: Kingston, Missouri, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 25, 2007

I found this recipe on this site and have been making these for a couple of years now. I just joined, so I thought I would review it...it's awesome! :) Makes a TON and the only thing I change is that I use lite mayo and halve the dressing mix. Sometimes I skip the onions as well. Sometimes I make these as my dinner for a "snacky" meal. :) Thanks for the recipe!

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Amy

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

These are TERRIFIC with a nice hot cup of Tomato soup on a cold winter evening! YUM!

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Sep. 15, 2007

it makes a great appetizer for any occasion

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chefg57

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Reviewed: Sep. 8, 2007

I have been making this appetizer for about 25 years. It makes approximately 72 pieces. If you want a crispy bread, this is the way to go. I like my bread a little softer, so I place the cookie sheet under the broiler for 2-3 minutes until the cheese melts and bread is a little brown on the edges. Also, I use a teaspoon and scoop up the spread to place on the sliced baguette. I always get compliments at partys.

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Califsunny

Cooking Level: Expert

Home Town: Bay Point, California, USA

Living In: San Ramon, California, USA

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Reviewed: Apr. 1, 2007

Amazing how something so simple can taste so great!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Jan. 18, 2007

Too salty and rich for my taste

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Theresa M

Cooking Level: Expert

Home Town: North Arlington, New Jersey, USA

Living In: Roanoke, Texas, USA

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Reviewed: Jan. 15, 2007

This was a nice change from the usual garlic bread. I sliced what was left of a loaf of Bubba's Beer Bread in the freezer and halved this recipe. I used light mayo and used as little as possible to get it all to mix together, less than half package of ranch mix, and I left out the olives, otherwise hubby would never touch it. Very good flavor.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 31, 2006

Awesome... every time, people love it. Only problem is the fact that dry Ranch Dressing Packet mix isn't available in Australia.

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WOLFLING

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Reviewed: Nov. 15, 2006

This is a very tasty recips...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 4, 2006

I scaled the recipe down to 4 servings & I left off the onions & the olives for my olive-hating hubby & onion-hating grandson. I personally think they would add a lot to the recipe & next time will put them on mine. Per reviews, I only used half the ranch dressing mix & to make use of the bread I had on hand, I used slices of whole grain wheat, cut in triangles after baking. I served an array of finger foods, for eating in front of the TV, & when quizzed about which dish was his favorite, my grandson said this one was. Thanks Barbi!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Sep. 17, 2006

Made these tonight, thought they were really good. Scaled down the recipe a bit, and still had a ton of evertyhing. Used less ranch mix, and still thought it was a bit salty. The olives add a great flavor in my opinion, but would try these without for those who don't like them. I used light mayo as well, and not as much as it called for, and the consistancy was fine for me. Was definitely easy to prepare. Thanks!

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JC66

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Reviewed: Sep. 16, 2006

I was not pleased with my results. I was hopeful that it would be really yummy based on the reviews but , man, was I disappointed. I made it for our "Survivor" get together & it was hardly touched.The mayo made it really rich. I would say forget the mayo & ranch mix & used garlic butter on the bread, then the cheese , olives & green onions.

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Mom of Four

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Aug. 21, 2006

A new Favorite!

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Lorraine G.

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Aug. 17, 2006

simple yet extremely delicious. I am soon hosting a baby shower and wanted to try out a few possible recipes. I cut this recipe down by 2/3 to make samples and it still made quite a lot. Since the mom to be doesn't like olives, I left them out and instead added Hormel real bacon pieces and topped some of them with half a grape tomato. These have definitely made it into the shower menu.

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