Reviewed: Jul. 18, 2011

Not the best dip I've ever had. Followed the recipe exact and it was very bland. And even with using small curd cottage cheese the lumps were still unpleasant. It ended up tasting like cottage cheese overpowered with blue cheese. Will not make again.

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Reviewer:

Theresia

Reviewed: Jun. 26, 2010

I use equal parts mayo, sour cream, cottage cheese and add a tablespoon or so of dry ranch dressing mix along with some garlic. YUM! But this recipe as written is 5 star worthy too!

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Reviewer:

Sandy K

Cooking Level: Intermediate

Reviewed: Mar. 25, 2010

Very good. I used Trim cottage cheese and fat free sour cream. Whirred it for a second or two with the blender. Couldn't even tell it was lower in calories. We killed most of this with a bunch of pita chips. My boys especially liked this.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 20, 2010

Nice! I like the texture of the cottage cheese in this. I might go a little heavier on the green onion and blue cheese, but the flavor does develop as it chills so make sure you make it ahead of time - its pretty light when you first blend it. We had this with hot wings, veggies and apples. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Dec. 1, 2007

Really good.

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Reviewer:

PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

Reviewed: Jul. 27, 2007

I cut the sour cream in half and added a half a block of cream cheese. It was wonderful. I spread it on french bread and topped it with cucumber. Elegant and simple.

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Reviewer:

JLEHNIG

Cooking Level: Intermediate

Living In: New Haven, Missouri, USA

Reviewed: Jun. 5, 2007

So easy and very good. you can throw it together and it is even good before the flavors have a chance to marry.

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Reviewer:

shana

Reviewed: Jan. 1, 2005

This is makes a very tasty spread, but it's a bit too thick and cheesy to be used for dipping vegetables. It was very good with toasted slivers of bread, though. My husband thought it was a little bland, so make sure to use enough green onions and dill (I may have skimped a little on the green onions).

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Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

Reviewed: Feb. 5, 2004

I make a very similar recipe that I would consider a 5 star recipe... however... I use cottage cheese, cream cheese (1/2 a brick, I believe - I'll double check)and bleu cheese - no sour cream. I throw all 3 ingredients into the food processor and blend and then add finely chopped pecans or walnuts. I serve it with crackers and thin slices of granny smith apples (soaked in lemon water to prevent browning). A friend that loves the recipe has dubbed it as "Cheese Goo".

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