Reviewed: Apr. 25, 2012

Very good dip! The flavors really come out as it sits. I've made it multiple times and people always want the recipe. I substitute lawrys seasoning salt or red robin seasoning. :) I'm thinking of trying cajon creole seasoning salt next.

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Reviewer:

tinydancer

Reviewed: Mar. 25, 2012

I've used this recipe for years. It is wonderful in a Hawaiian bread bowl, using the bread to dip.

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Reviewer:

Robbie

Reviewed: Mar. 15, 2012

This dip has a very weird taste. I served it at a baby shower & 3/4 was left over. Based on the good reviews, I followed this recipe exactly. As always, I made it the day before to let the flavours marry. I couldn't find the Beau Monde seasoning in any specialty food store so I made it from a copycat recipe I found on-line. Sorry, I just can't recommend this.

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Reviewer:

Oh Mama

Cooking Level: Expert

Reviewed: Feb. 5, 2012

Easy and tasty! Thanks for sharing!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Feb. 4, 2012

Amazing. Simple. Delicious.

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Reviewer:

Camelia

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 22, 2012

Great dip! Took it to a party and people enjoyed it. I used fresh parsley because I had it on hand, and I think it made the dip taste fresher.

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Reviewer:

ub50m77

Reviewed: Jan. 12, 2012

I love it!!!

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Reviewer:

Sherry

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Cooking Level: Expert

Home Town: Fort Pierce, Florida, USA

Living In: Taylorsville, Utah, USA

Reviewed: Jan. 12, 2012

Just as good as I remembered it to be! Didn't change a thing to the recipe! Best to let it sit in the fridge for at least 3 hours. Make it in the morning or early afternoon for an evening get together.

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Reviewer:

michelle320

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

Best dill dip ever! I have been using low fat mayo and sour cream. Today I had to skip the parsley (ran out). The key is definitaly the seasoning. Don't substitute. Thanks for sharing.

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