Reviewed: Nov. 16, 2007

I have made this recipe several times for holiday parties and it gets scooped up in a HURRY! I cut the oil to 1/4 cup and use a high quality olive oil. The tangy vinegar is a great combo with the blue cheese. Try substituting a good quality creamy gorgonzola for the blue cheese. Gorgonzola is similar but tends to have a bit less bite which is good for people who are leary of blue cheese.

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Reviewer:

Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Reviewed: Jan. 22, 2005

We really enjoyed this recipe...we made a second batch and added pitted black olives and a little roasted red peppers, served on the side with a sandwich it was yummy!

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Reviewer:

CATSKILL

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Reviewed: Jan. 5, 2004

This recipe was so easy and very good. Lots of compliments. Will make this one again! Thanks for sharing.

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Reviewer:

Mary129

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Reviewed: Sep. 14, 2003

I liked it. A little on the oily side but was good. I would like to know how long this will keep in the fridge?

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Reviewer:

DONNAMA

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Reviewed: Nov. 27, 2001

I tried this to accompany Thanksgiving dinner because my family loves mushrooms and bleu cheese. Only a couple of people liked it, and I wasn't one of them. The flavor is too tart...perhaps too much white wine vinegar or lemon juice in the recipe, and it left an odd aftertaste. It took a while to prepare, and I was disappointed with the outcome. It might go better in a salad or with a different style of a meal, but I didn't care for this recipe.

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12 users found this review helpful