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Reviewed: Dec. 3, 2003

This is an awesome spread recipe! The flavors meld beautifully.I made half the recipe exactly as it was called for, and the other half I left out the olives, substituted celery seed for celery salt, garlic powder for garlic salt,and added a teaspoon of white wine for my friends with salt restricted diets. They loved it, and I loved both the original version and the lower salt one.PS- I used Dijon mustard for the prepared mustard. Both versions will delight your tastebuds. Many Thanks, Jennifer. This won't be reserved just for holidays at my house! This is definately going on my New Years Eve Buffet this year! I'll probably use it to fill my mini cream puffs or puff pastries.

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Reviewer:

MAGGIE MCGUIRE


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Reviewed: Dec. 3, 2003

PLEASE DISREGARD THE NEGATIVE COMMENTS AND LOW RATINGS ON THIS RECIPE!! I made this over the weekend for a football party that had 22 people at it and asked them to rate it from a 1 to 5. EVERYBODY rated this a 5 and most of them said they would give it a 10 if they could. We tried it on crackers, all kinds of veggies (Beleive me, they weren't picky!) and when I had ran out of all the veggies, they were scooping it out by the spoonfuls and eating it right out of their spoon. It wasn't strictly all men either. By the time the evening had ended, everybody had asked me why I hadn't made a double batch. I didn't change a thing when I made this recipe and I won't in the future either!

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2 users found this review helpful

Reviewer:

TSNANNA


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Reviewed: Feb. 22, 2003

I really wanted to like this, but both me and my guests felt it was rather boring.

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1 user found this review helpful

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CARMELCORNR

	Cooking Level: Intermediate Home Town: Whittier, California, USA Living In: Cypress, California, USA
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Reviewed: Feb. 22, 2003

i would cut back the cheyanne pepper in the recipe. makes a huge ball - easily makes two.

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2 users found this review helpful

Reviewer:

SDRABBITRY15


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Reviewed: Feb. 22, 2003

So many distinct flavors, and they each stand out individually even when blended completely! This is a delicious spread, and perfect for celery boats, as another reviewer noted. My family was surprised by the spicy kick but heartily came back for more and more! We had it on crackers and on celery, and gobbled up a whole bowl (I made half the recipe and it made a large bowlful). I recommend this spread for those who like their hors d'oeuvres rather spicy.

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2 users found this review helpful

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BUFFALO GAL

	Cooking Level: Expert Home Town: Otisco, New York, USA Living In: Buffalo, New York, USA
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Reviewed: Feb. 22, 2003

This was a waste of time and money. I think it tasted like potted meat AFTER it was finished. Too bad, the recipe looked real good....but it wasn't!

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1 user found this review helpful

Reviewer:

JERRIP

	Cooking Level: Expert Home Town: Oceanside, California, USA Living In: Atlanta, Georgia, USA
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Reviewed: Feb. 22, 2003

Only one word describes this spread. FABULOUS!! I used it to stuff celery with, great with crackers. Have had many requests for this recipe since I made it. THANK YOU SO MUCH JENNIFER FOR SHARING!!!!!

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2 users found this review helpful

Reviewer:

ANNA GAY


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