everyone was scared to try it but once they did--it was gone fast. Thanks

Prepared for Thunder BB end of season party 2/2009 and it was a big hit. Added cilantro, omitted parsley and basil, added red pepper, added cucumber. Dressing is very nice.

This was EXCELLENT. I skimped just a tiny bit on the parsley, upped the basil a bit and added an extra clove of garlic. I will say that it ended up quite garlicky -- which was ok as I really like garlic -- but add garlic at your own risk. I wanted it to be more dip-like in consistency, so I used my stick (immersion) blender to puree it a bit, leaving it a little chunky. Was quite thick, this way, but SO delicious. It was a big hit at the New Year's Eve party I attended. Be aware that you do really need to leave time to let it sit before serving -- I made it the night before, and when I tasted it then it was VERY oniony, but by the next day it had blended and tamed nicely. I believe it's mandatory that the onion used be a sweet variety; any other kind would be to harsh, I think. If you substitute another kind of onion, you'll want to cut back considerably on the quantity, and maybe add a pinch of sugar.

This was easy to make and wonderful!!!!

I wish I could give this more stars!!! This was so yummy -- once you start eating it you CANNOT stop! The fresh basil and parsley really make the flavor, so I would not recommend using the dried variety. I also added some sugar -- I didn't measure, but probably about 1 1/2 teaspoons. Thanks for sharing!

Yummy! WE've been making "texas cavier" for all our summer family outings for a few years now. Everyone loves it and its easy to make.