Reviewed: Mar. 29, 2006

Excellent dip. I made several batches of the dip and distributed it throughout my house during a party (with bread for dipping). And it was a big hit.

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Amber

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Reviewed: Nov. 28, 2005

This recipe is so easy, and so delicious! If you are looking for a truly easy, comfort-food type of appetizer, this is it! I think you have to be a cheese lover though, as some of my guests did not like it as much as others. I used the one cup of sour cream and found the texture to be just right.

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Annie K

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Reviewed: Nov. 21, 2005

I LOVED this....but a lot of people at our party didn't care for it. Just like not everyone likes white pizza, not everyone will like this dip. However, if you DO love white pizza, this is really really good

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Shoegirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 16, 2005

I only added about 1/2 the package of the soup mix, but I still found the garlic to be over-powering. I liked that this dip was different from the norm, but I can't say I would make again. It just didn't impress me that much.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Aug. 19, 2005

made this for a get-together .. was a hit. will make again!

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JENNILYNNK

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2005

Loved it! It tastes wonderful with bread, veggies, anything! So easy and something different that you won't see at every party....thanks SO much for sharing!

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ANNWDODD

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Reviewed: Jul. 8, 2004

This is really good. My husband even ate the burned breadsticks with this gooey concotion.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Apr. 11, 2004

Boring.....I was expecting so much more out of this recipe after reading the reviews. It was totally bland, and I even added some chopped pepperoni to mine. Out of all the appetizers we had for Easter, this one was barely touched.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 9, 2004

I liked this O.K. Need to eat it fast. Looked pretty and tasted pretty good for the first few bites but then it just lost interest. Added chopped pepperoni that I had partially cooked in the microwave in order to get some of the fat out.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 9, 2004

Maybe I messed this up by putting it in a small crockpot to heat it and keep it warm, rather than heating it in the oven. I did add some diced pepperoni, with the fat rendered in a skillet first. I just didn't care much for the flavor, or the texture.

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marji

Cooking Level: Expert

Home Town: Boothbay Harbor, Maine, USA

Living In: Aptos, California, USA

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Reviewed: Feb. 5, 2004

Super recipe. Popular with both men and women. It is great to add your favorite toppings. Always a favorite.

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Ehwarnock

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Reviewed: Feb. 3, 2004

Excellent dip! Glad to have a new and easy recipe for my "party food" collection. I used 16oz. of sour cream and added pepperoni also. It was perfect and everyone really enjoyed it. Thanks!

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BEFFERSON

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Reviewed: Feb. 2, 2004

This was really good. I followed the instructions to the tee. I also sprinkled a little oregano on the top for added color. Everyone asked me for the recipe. A keeper!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 27, 2004

Dip was very good. Used 16 oz. of low fat sour cream and didn't add any extras. Found it to be a bit runny, so only gave it 4 stars. Maybe it was the "low fat" that made it runny. Will make again though.

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jtbzz

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Reviewed: Jan. 23, 2004

Yummy!*!*! I mixed this the night before, then added pepperoni and cheese (including some parmesan) before heating. I toasted thin slices of french bread brushed w/ olive oil. I also added the 16 oz of sour cream as recommended by other reviewers. Will make again!!

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PHOTOFAN1

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Reviewed: Jan. 14, 2004

I've made this numerous times, all to rave reviews. After baking, it sits well on a buffet line for hours in a fondue or crock pot. Pepperoni, sausage, red pepper flakes, mushrooms and/or artichoke hearts make great additions. I've also used pita wraps cut in triangles and crunchy breadsticks as dippers.

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Kimlet

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2003

When I served this everyone went right to it. Thanks to other reviewers suggestions, I added 2 cups of sour cream and that cut back on the saltiness. I also diced some pepperoni, baked it for 10 minutes to get some of the oil out, and added that to the mix. This makes a ton so be prepared, you'll need extra bread. Merry Christmas!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 24, 2003

I brought this dip with me to a party and it was gone before I knew it. Everyone loved it. I will be making it again. I did add pepperoni.

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Tina A

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Reviewed: Oct. 27, 2003

Wow, this was fantastic! I added chopped pepperoni like the Lipton box suggested but I stuck to the 8oz of sour cream instead of 16 like the box recipe says. I cut thin slices of french bread for dipping and heated it in the oven first. Yum!I used low fat ricotta and regular sour cream.

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STEPSWA

Home Town: Northbrook, Illinois, USA

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Reviewed: Jun. 14, 2003

This recipe is really great, I have been making it for a couple of years now out of a Lipton recipe cookbook. The main difference in the Lipton book is you use 16 ounces of sour cream rather than one cup. This cuts down on the saltiness of the dish and the texture is creamier. I also add 1/4 cup chopped pepperoni. Whenever I ask someone what I can bring to a party, this is what they request!

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