Reviewed: Aug. 19, 2006

Took this to a get together and served with the toasted french bread with olive oil as suggested in another review. It was great then we had some steaks and I tried some of it on the steak and man it was so good! It was gone quickly will make again.

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5 users found this review helpful

Reviewer:

CBARTON3

Reviewed: Aug. 16, 2006

Holy cow that is good! I served it with french bread and sliced pears. To the pears I added walnuts which made it PERFECT.

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9 users found this review helpful

Reviewer:

prettyshoes

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Detroit, Michigan, USA

Reviewed: Jul. 14, 2006

Even tho I made this for a party tomorrow, I had to review this now because it's so fabulous. Obviously hasn't even been put in the oven, yet, the flavor is already so incredible. I thought I had bacon in the house but did not, so I fried up some taylor ham and it worked. I'm sure I used more blue than stated but that's fine because we love it. For those who commented on the saltiness, just want to let you know that it's most likely coming from the BC. Three tablespoons contains 430 mg. No mind, it's a party right? Thanks a heap Carol!

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8 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 24, 2006

This dip is incredible served on thinly sliced green apples ....and with a glass of nice white wine... heaven!!!

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61 users found this review helpful

Reviewer:

Reviewed: Jun. 19, 2006

This dip was a HUGE hit with my friends at the marina! The only thing I would do would be to try low sodium bacon next time. I could taste the blue cheese, but it wasn't overpowering at all. This disappeared so fast that I only got to taste it once, and everyone asked me to make it again. If I had doubled the recipe, there wouldn't be any leftovers.

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21 users found this review helpful

Reviewer:

katiesadmiral

Reviewed: May 4, 2006

Thanks Carol for a wonderful recipe. I made this recipe as directed except I did add four garlic cloves than recommended. I used Tricuits and toasted french bread with flavor EVOO. This was very good. I would definately make this again. Also, next time I will try the New Rosemary and Cracked Pepper Triscuits.

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24 users found this review helpful

Reviewer:

TALCOTT

Cooking Level: Professional

Reviewed: Apr. 28, 2006

I knew I wouldn't be able to stop eating this, so I scaled the recipe down to two servings, and had it on a couple of small slices of Viennese bread. So delicious! Thanks so much, Carol!

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15 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 21, 2006

Yum! I used a bottle of real bacon pieces instead due to lack of time. Served with sliced French bread and it was gone in no time. Very rich and tasty!

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23 users found this review helpful