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Reviewed: Jun. 3, 2007

This is an OK recipe. I would use different cheese next time.

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BARBIEB06


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Reviewed: Nov. 3, 2005

This dip is great and I've made it several times. Even though I make a couple of changes and call it clams casino dip, the rest of the recipe is the same. First, I always double this recipe. I also don't use the cheese. Instead I add one of the cans of clams with it's juice so it's not to dry. Next I add 3 - 6 slices of raw bacon cut very small, (it's best to do this when the bacon's frozen), which cooks completely during the alloted time. I also use a small jar of pimentos, minced, for color. Hope you enjoy.

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Tracey


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Reviewed: Feb. 17, 2005

I thought this was just okay. It was an interesting concoction, and I ate it all, but it didn't wow me, sorry.

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SPOOTY

	Cooking Level: Intermediate
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Reviewed: Jan. 26, 2005

I thought this dip was very bland...didn't hardly have any taste at all. Won't be making again.

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KARYN821

	Cooking Level: Expert Living In: Baltimore, Maryland, USA
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Reviewed: Feb. 21, 2004

I made this today for a baby shower...it was the first time I made it. It went over real well, everyone liked it. I served it with Ritz Chips (they are sooo good)! This reminded me very much of Clams Casino or stuffed clams minus the clam shell. It also looked exactly like turkey stuffing! The only thing I plan to change is to reduce the butter...it was swimming in it. The butter made it moist, but a little clam juice in place of the butter may work. It took me a lot longer than 5 minutes to prep...(I can't even make scrambled eggs that fast!)...I hand minced my veggies, it took me about 25 minutes. Overall very good and I will be making this appetizer again!

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LAURA B.

	Cooking Level: Expert Home Town: Willingboro, New Jersey, USA Living In: Mount Laurel, New Jersey, USA
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Reviewed: Dec. 26, 2003

Excellent dip. Used yellow green and red peppers minced to give it a more festive look.

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SHIRENE


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Reviewed: Nov. 24, 2003

We prepared this ahead and refrigerated before the final baking time. However, we goofed and forgot to take it out of the frige on the night of our party. We froze the dish and used it about a month later - It was still Excellent.

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Mel-in-CT


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Reviewed: Oct. 27, 2003

I've made this recipe many times and I love it. The only change I make is to add 1/2 teaspoon of garlic salt or 1/4 teaspoon of garlic powder if I don't want the additional salt. Thanks for your recipe!

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jan. 18, 2003

This is one of my favorite appetizers. Whenever I make it, I get compliments. It's especially good with an additional half chopped red pepper.

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Reviewer:

IRENED


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Reviewed: Jan. 18, 2003

Everyone loved it. They asked for the recipe if that tells you anything.

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Reviewer:

SMITHJLS


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