Reviewed: Jun. 29, 2008

It tasted pretty good and went pretty quickly but I didn't love how it looked. If you look closely the sour cream seemed a bit curdled which put me slightly off.

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EnjoyJeans

	Cooking Level: Intermediate Home Town: Denver, Colorado, USA Living In: Culver City, California, USA
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Reviewed: May 11, 2008

This was quite good and went over well with my girlfriends. The only change I made was to mix in some shredded Italian 5 cheese blend. I then sprinkled just a tad on with the parmesan. The only change I may make in the future is to add just a little less sour cream- maybe 1/2 to 3/4 cup? Overall, though, it was very good.

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Erin F.


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Reviewed: May 3, 2008

Very good! I made this for a playdate for the moms and everyone liked it. The only change I made to the recipe is I added some Italian 5 cheese blend and dried Thyme to the spread before I topped it with the parm. I would make this again soon. I think this would be sooo good on grilled pork chops.

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Tammy

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Allison Park, Pennsylvania, USA
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Reviewed: Jan. 19, 2008

This was good although a little bit cream of mushroom soupy. Definitely dice the mushrooms small. A clove or two of garlic wouldn't hurt either. I agree this would make a good topping for meat or a burger; would probably be good on toast too. Thanks!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Jan. 17, 2008

I thought this was good even though it didn't look that great when it was done. I loved the flavors.

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MDASILVA11


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Reviewed: Jan. 1, 2008

I think this may have been better had the cheese been mixed in before baking to give the flavor a little more depth. I think it's better suited for pasta or chicken - but it was good!

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MISSVEG

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Dec. 17, 2007

Outstanding and so easy to make. Went over huge at a recent party. Definitely for mushroom lovers. This will go in the rotation!

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cdarbs

	Cooking Level: Intermediate Living In: Staten Island, New York, USA
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Reviewed: Dec. 8, 2007

This is one of my new favorites, I have made it 3 or 4 times in the last month. Everyone has raved about it every time. It is excellent, almost tastes like a stroganoff but without the beef... great on wheat thins.

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LindsayRoseS


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Reviewed: Dec. 1, 2007

This was good, but I agree with the last reviewer who thought it would better as a topping for steak.

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EJsMommy

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Kenmore, New York, USA
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Reviewed: Nov. 26, 2007

This was very good, but it did almost seem more like a sauce for steak/burgers than a dip. But regardless...very tasty. For dipping purposes, I just recommend dicing the mushrooms instead of using slices. Large mushroom pieces made it hard to scoop.

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SALLYCAT

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Nov. 8, 2007

Went over well at book club and it was so easy! And much more flavorful than some other mushroom dips I've tried.

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FROGNISUS

	Cooking Level: Beginning Home Town: Tucker, Georgia, USA Living In: Winston Salem, North Carolina, USA
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Reviewed: Oct. 11, 2007

Very good, but you def. have to be a mushroom lover to like it. Nice consistency and I kept it warm in the crockpot. Will make again.

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SHANNYN79

	Cooking Level: Intermediate Living In: Altoona, Pennsylvania, USA
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Reviewed: Oct. 1, 2007

Made this yesterday for a football party and everyone LOVED IT!! Thanks so much!!

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katiev


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Reviewed: Sep. 22, 2007

I have to give this five stars because of the way my friends raved and scarfed it down, but I thought it was missing a little something. I would probably add a chipotle pepper next time or something with a little heat. I bet it would be delicious on a steak, as other reviewers noted.

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cookin'mama

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA Living In: Boston, Massachusetts, USA
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Reviewed: Aug. 15, 2007

Got rave reviews tailgating, and couldn't be any easier, made it again to serve alongside meatloaf, yum!

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CANDEKEARN

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Katy, Texas, USA
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Reviewed: Jul. 28, 2007

This recipe is not even fair! Too, too, too good. As suggested in some other reviews, I made it ahead of time and then placed in the fridge until I warmed it to serve. I made a double batch and 14 women ate most of it. The little that remains is preciously guarded for steaks tonight and maybe biscuits in the morning. Too delicious!!!

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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