Reviewed: Nov. 27, 2009

I made this dip for Thanksgiving to bring with a veggie platter. I'm sorry to say that this was just not popular at all. No one felt that it tasted anything like ranch dip or ranch dressing. I did love the fact that it was low-fat, though.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 26, 2009

Delicious, and easy to put together. Being vegetarian, instead of the bacon bits I added a little liquid smoke. I can't imagine it being any better and I have dipped a multitude of things into it since I made it. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 16, 2009

DELICIOUS!! We couldn't wait to try it, so we only let it sit for about 30 mins, but it's still good with veggies. I can't wait to try it tomorrow as i'm sure it just gets better with age!

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recodie

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Reviewed: Nov. 10, 2009

Will definitely become a regular in our household.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 1, 2009

We really enjoyed this dip! Made as written but was short on parsley - only had half the amount and it still tasted great. Thanks for sharing!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2009

The list of ingredients may look a little over powering but I have to say, the end result is very good. We dipped veggies in it and could have used it on baked potatoes. Also a great salad dressing.

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Sep. 30, 2009

This is GREAT, & only gets better. Good for up to a week in fridge. I've made this several times over the past 2 months. Of the herbs & spices, I use fresh if & when available (such as the garlic, dill, basil, etc.) I used New Mexican red chile powder, & 'hot' Hungarian paprika. The 2 slices real bacon were reduced to tiny particles in a mini-food processor. The sour cream & mayo were low fat (50% less fat). I have cut-up vegs available to dip in it & eat as much as I want; especially good are cucumber slices & red bell peppers. Also great with no- or low-fat 100% whole wheat crackers, like Kavli Norwegian crispbreads & Akmok crackers. Also used some in AR's "Rosemary Ranch Chicken Kabobs" with these changes: 1/3 c. of this NGZ Ranch + 1/3 c. buttermilk + double the rosemary + increased all other ingredients by 50% = excellent, & comparable to orig. recipe. I highly recommend this dip!

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Rhianna

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

This was very good. I HIGHLY suggest using non-fat greek yogurt as it is even more satisfyingly creamy as regular whole fat yogurt. Mmmm!

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Bleue

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Reviewed: Sep. 11, 2009

i just made this in the afternoon and ive eaten half of it. its so yum! made as the recipe stated but decreased the horseradish since my son isnt a fan. TOO GOOD! **edited** ive been omitting the bacon bits in some batches of this and using it in place of ranch and sour cream in most any dish and you cant tell the difference. its good on salads too. man its just good.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 7, 2009

This is really good. I added hot pepper sauce to give it more zip.

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laurdra1

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Reviewed: Sep. 7, 2009

That long list of spices equals a great balance of flavors. I used low fat versions of the sour cream and the mayo, and real bacon. I'm looking forward to thinning it to use as a salad dressing. Delish!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Aug. 24, 2009

I put a bit of this dip in a small bowl to dip veggies in for lunch. After my veggies were gone I had just a tiny little bit of dip left. I licked the bowl. Seriously. I want to feel ashamed, but I don't because it was so good! I followed the recipe exactly, except used low fat(not fat free) sour cream and mayo, and cooked up some real bacon and crumbled it in. I think I will go refill my bowl now....and maybe just get a spoon!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I ended up modifying this recipe simply because I didn’t have low fat mayonnaise or sour cream on hand. I wanted to keep this recipe low cal, so I used reduced fat cream cheese that I had in the refrigerator .I used Greek yogurt instead of plain and omitted the bacon bits, simply to keep the calorie count down. After allowing the dip to set for several hours, I took a taste—heaven! The flavors of the herbs and spices are fantastic. As if I hadn’t made enough changes to this recipe already, I decided to make one more! Had an English cucumber on hand; diced up about 1 cup and added it. This doesn’t change the flavor, just adds volume and crunch. Due to using cream cheese, this turned out to be more of a spread. I’m anxious to make this recipe following the directions to a Tee and I won’t be omitting the bacon, as I love it. Thanks for this great blend of herbs and spice.

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gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

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Reviewed: Aug. 3, 2009

Made this several times. First time without the horseradish (didn't have any) or bacon bits. Loved it either way. H2 and I use it as a dip or salad dressing. I've even used it for breakfast (spread on toast instead of butter with a sliced hard boiled egg). Great recipe.

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Suzey

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Painesville, Ohio, USA

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Reviewed: Aug. 2, 2009

Oh YUM! Love this! I omitted the horseradish (not a huge fan) and the bacon bits (didn't have any on hand), but this is fantastic. I had a really hard time putting it in the fridge to chill, I wanted to eat it right away! I keep thinking of all the things I will serve it with. Thanks for sharing with us! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 2, 2009

I cringe at anything that's fat-free or close to it, but this was very good! I think the combination of yogurt, mayo and sour cream helps cover up any conception of "diet" dip, as well as the abundance of flavors from the other seasonings. Only changes I made were to use light sour cream and I omitted bacon bits, both changes based on what I had on hand. It really needed to sit for a few hours before it wowed me, but we pretty much inhaled one whole recipe as a dip for veggies and then as a spread to use on burgers - mine was a veggie bean burger, and this dip was a PERFECT addition! Only change I would even consider making is to maybe replace the dried parsley with fresh. Thanks for a great recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jul. 21, 2009

Good stuff! Hubby and I both liked it real well. In fact need to make more!

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jul. 10, 2009

I made this twice, once with 1 teaspoon horseradish and once without any. I think this is an excellent dip! It had a really nice kick, with or without horseradish. I'll keep making this as my new stand-by dip and use 1/4 teaspoon of horseradish.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 9, 2009

Thanks, tat2! This got inhaled with baby carrots and those pretzel-crackers! How did you come up with such a tasty treat that is actually not bad for you?? Much obliged for sharing! ** update: LOVED this as a topping to the Butter Bean Burgers (that I turned into Black Bean Burgers) from this site!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jul. 7, 2009

Great recipe! I love how healthy it is and that you get a little calcium when you eat it. I served it with carrots and sweet potato chips (you gotta try sweet potato chips!).

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