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Reviewed: Oct. 22, 2008

This is one of the best dips I have ever made! I served it in a bread bowl with a side of green onions, celery and pita chips. I used about 3 oz of gorgonzola and that was plenty. Also, I used dried dill and cut the amount in half from the fresh. I am making this again tonight!

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 13, 2007

This dip was great! It has two of my fave ingredients in the world: fresh dill and Gorgonzola! My friends and I couldn't stop eating it. I don't have a kitchen scale so I had to guess on the amount of the Gorgonzola. Also, I didn't use low-fat mayo and sour cream which is probably really bad for me, but it tasted awesome! The thick, creamy texture remained after storing it in the fridge. I will make this again.

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Kyle & Dawn

Cooking Level: Intermediate

Living In: Poultney, Vermont, USA

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Reviewed: Mar. 15, 2005

Recipe was easy to make and a hit with my family.

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MCAPAN

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Reviewed: Jan. 8, 2004

This dip was thick and delicious when I made it but got runny after refrigerating it. I was disappointed at first, but then realized what a fabulous salad dressing it made! Everyone loved the flavor of this!

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RAMY813

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Reviewed: Jul. 22, 2002

Excellent! Served this at a large party/picnic with veggies and bread for dipping, there wasn't a drop left. Great made the day before, gives flavors a chance to blend.

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