Reviewed: Dec. 15, 2007

This was good but too much mayonnaise and salt for our taste. I had to add more sour cream to cover up the over powering taste of mayo.

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Gpwestla

Cooking Level: Expert

Living In: Wentzville, Missouri, USA

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Reviewed: Dec. 12, 2007

My mom & I have made this dip for YEARS! It's so yummy & everyone loves it. When asked what I should bring to a gathering, everyone always asks for the veggie tray & dip . mmmmmmm So Good!!! Only difference we have in this recipe is we add a few dashes of worcestershire sauce and 6 or so drops of tabasco sauce.

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Jenn71

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2007

i remember this from years ago. my aunt would bring it to our family christmas in a bread bowl with bits of bread and veggies. this recipe tastes exactly how i remember my aunts!

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bloom2

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I had to give this only 4 stars as it was not a huge hit at the party I served it at. People who ate it really liked it, but it wasnt irresistable. I would make it again though, as people really did like it.

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goochgirl

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Reviewed: Dec. 1, 2007

I put it in a pumpernickle bread bowl, with pumpernickle and rye bread cubes... very delicious!

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Matt Diegel

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 19, 2007

My all time favorite dip since childhood! Great served with a round loaf of rye bread. I almost hate to serve it at parties because the guests get the first tastes & I'm jealous!

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mightymel

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

Terrific recipe. I should have halved it though for the wedding shower I hosted for 25 women. I used organic seasonings I had dried myself. It made it truly yummy. I thought it was too salty.

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SmokeyBlueTulle

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Nov. 19, 2007

Was pretty good. I took advice of other reviews and cut the salt to 1 teaspoon. I also used minced onion. I will make this again.

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SUSANNE SHALD

Cooking Level: Intermediate

Home Town: Neligh, Nebraska, USA

Living In: Mccook, Nebraska, USA

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Reviewed: Nov. 16, 2007

So delicious! As a previous reviewer said, the grated onion is really the key here. I didn't really measure anything with this recipe, just whooped it all up together til the taste was right for us and we loved it. I'm thinking adding a splash of lemon next time. Thank you!

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Janine

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

My boyfriend and I tried this as an excuse to eat more vegitables. It worked out fine for that, but it was a lot for two. Should save it for a party.

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Meryn

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Reviewed: Nov. 7, 2007

Yum! I used a bit more dill weed than the recipe called for, and I used dry minced onion, since that's what I had on hand. It went over well, thank you.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 6, 2007

Holy SALT! Halve it- quarter it- just don't use all of it! Loved the taste otherwise!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Oct. 23, 2007

This dip disappeared very quickly! I did alter the seasoning salt to teaspoons instead of tablespoons. Quick and easy...it's a keeper!

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bornhald

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Reviewed: Aug. 25, 2007

WOW - was this SALTY! I only used less than one tablespoon of salt and had to double the other ingredients again to cut the salt and it was still too salty! I agree with Tanya Joe's idea - maybe it should have been 1 1/2 tsp, not tablespoon. I will use it again because it is nice and fresh tasting but cut the salt to 1 1/2 tsp.

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catinmylap

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Reviewed: Aug. 19, 2007

Good stuff!

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DANIELLE860

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Reviewed: Jul. 24, 2007

Very good dip. I added about an extra ts. of dill to the recipe.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jul. 22, 2007

use less seasoning salt

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Lyndsey

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Reviewed: Jul. 17, 2007

This dip is so quick and easy. It tastes great right away but is even better if made the day before. I've made this three times now and it is definitely a keeper.

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