Reviewed: Apr. 6, 2012

This was OK. wondering if I did something wrong. Will try again, tho.

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Reviewer:

Anne in Minnesota

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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Dec. 9, 2011

It was a little bland so I added a little bit more of the spices but overall this is a great new dip. I love how it uses goat cheese, very different.

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Reviewer:

KosherHottie

Reviewed: Oct. 2, 2011

Really yummy! I left out the goat cheese, but wish I hadn't as it needed the salt. I subbed 1c of the sour cream with greek yogurt. Also, diced the onion instead of slicing and added cumin. So much better than store bought or out of the packet!

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Reviewer:

LJANAY44

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

Reviewed: Mar. 5, 2011

LOVE this dip!!! I let it sit over night in the fridge and the flavor is amazing!!!

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Reviewer:

CRUSHSUCKER

Cooking Level: Expert

Home Town: Saint John, New Brunswick, Canada

Reviewed: Dec. 26, 2010

This was ok. I would recommend dicing the onions cause it was a little hard to eat with the long slices on onion. I felt like it was missing something though, needed a little more oomph.

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Reviewer:

Vanessa

Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Aug. 14, 2010

This is really good! I am having a "chip and dip" bar at my wedding, and I wanted an onion dip that was fancier than what you usually see. This fit the bill perfectly! I made it to take to a wine party and it was well received! My friends were dipping EVERYTHING in this, including sausage! I didn't have basil so I omitted it. I diced the onions because I figured people wouldn't want big pieces of onions when dipping and it was the perfect consistency. I tried the onions after caramelizing them, and they were fabulous! You could use just the onions to top steaks or veggies or whatever you wanted to put onions on/add onions to! The goat cheese gave a good, creamy consistency but since I will be making this for a lot of people, I think I am going to sub cream cheese for the goat cheese and use a mixer to briefly blend the sour cream and cream cheese.

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Reviewer:

Sara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Feb. 7, 2010

This dip was delicious- tangy, sweet, savory, and perfect for a party. I made a double batch, but did not use quite 5 cups of sour cream as the double batch called for- I only used about 4, since I felt that any more would have made it too bland.

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Reviewer:

Kelly

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Jan. 14, 2010

this recipe was delicious and so easy to make! instead of sour cream i used plain, nonfat greek yogart. i did this behind my yogart-hating husbands back, b/c had he known, he'd never had eaten it! but we ate it with some wheat crisps (trader joe's version of wheat thin) and it was lovely!

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Reviewer:

estrella

Reviewed: Jan. 7, 2010

Great change from the usual ranch dip. Make sure your onion is really big, or this is too much oil. I think I will use less oil next time as I ended up draining the oil and squeezing in paper towel to remove excess oil. I did not think there was enough goat cheese flavor so I added more goat cheese. But with the small changes I found this really good and a nice change. Will definitely make again when I have a raw veggie tray.

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