Reviewed: Jan. 20, 2008

This recipe was VERY easy to make and perfect when trying to figure out what to do with things you have on hand. It's good a little bit warm - goes well with veggies, too.

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Krajcimama

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Reviewed: Oct. 31, 2007

You don't have to use quite that much cheese. Also, a little "real" cheese doesn't hurt. I used a little mexican cheese blend added to the original recipe with about half the cheese food and some parsley, basil and a bit of chili pepper. We dipped bran crackers. VERY GOOD!

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furryhillbilly

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Reviewed: Apr. 14, 2007

I didn't think this was all that great at first, made exactly as described and cooled before I tried it. But when I had the leftovers reheated a bit, and ate it while it was warm and somewhat melted, it tasted quite a bit better to me. Also, is that a typo? I've never seen a recipe use 1 *tea*spoon of butter instead of one tablespoon. I don't know if the small amounts of butter and mayonnaise really make a difference, anyway. I ate the dip on generic wheat thins.

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