Reviewed: Oct. 5, 2008

This dip is excellent with a few changes: I used 8oz of shredded cheddar, 1 cup of shredded Parmesan cheese, 1/3 cup of mayo, 1tsp of garlic powder, 1tsp of onion and doubled the bacon. I then baked the dip for 20 minutes at 350. In the last 5 minutes I stirred the mixture and added the Ritz cracker topping. The dip was not oily at all (I think cutting down the bacon and adding the absorptive Parmesan cheese helped) and was delicious!

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TIERNEYPHAM1129


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Reviewed: Oct. 1, 2008

I made this dip on fun food night when the hubby was working and my daughter ate some of it. Not as great as I would have expected from some of the reviews but tasty anyway. Yes, it is greasy. I also was a tad surprised at the consistency, kind of like "curds", so don't let that surprise you. I would make again for a party or something. It was very easy.I am wondering how it will be cold.

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ANDREASKYE

	Cooking Level: Intermediate Home Town: Mineral Wells, Texas, USA Living In: Rhome, Texas, USA
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Reviewed: Jul. 28, 2008

this is the best appitizer recipe in the world. I am asked to make it all the time. people ask for the recipe all the time and i've gone so far as to say its a secret...lol. a little hint for this dip is to use nacho cheese, it gives it a little kick.

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TPOPOWSKI


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Reviewed: Jul. 18, 2008

I put this in my little Crockpot, rather than baked it. I cut up 7 pieces of bacon, and I also used 1/3 to 1/2 cup mayo as opposed to the whole cup. Everyone really liked it, and I've made it a couple more times since, just to eat for dinner on hot, humid nights!

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LISAMET

	Cooking Level: Expert
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Reviewed: Jul. 8, 2008

I have made this twice now, two years in a row, for our family Christmas in July celebrations and it is always the hit of the party. The only change I make is I use salad dressing rather than mayonnaise and I use 6 slices of bacon. A winner for sure!!

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NANCY


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Reviewed: Jul. 3, 2008

A favorite at all my parties. I have given out this recipe many times. I use bacon bits and that speeds up the Prep time.

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PrincessPastry

	Cooking Level: Professional
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Reviewed: Jun. 22, 2008

I've made this twice now and both times it was a huge hit. I use reduced-fat cream cheese, 1/2 c. light mayo instead of a whole cup and whatever kind of shredded cheese I have around, to equal about 3/4c. I will use this often when entertaining. Thanks for the post.

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KVN2003

	Cooking Level: Intermediate
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Reviewed: Jun. 22, 2008

The flavor was good and it was very easy to prepare! I used greek yougurt in place of mayo, cause I just can't do the mayo thing. It was just lacking something, maybe a sharpness I don't know.

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Grifo

	Cooking Level: Expert Home Town: Cragsmoor, New York, USA Living In: Valrico, Florida, USA
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Reviewed: Feb. 20, 2008

This dip is SO GOOD! I put everything in my mini crock pot for about an hour and viola! Easy and delish! I have made this three times now and people are always raving. Thanks for sharing!

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Laura

	Cooking Level: Intermediate
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Reviewed: Feb. 16, 2008

My friends thought this was good but I thought there was too much of a mayo taste. I'm not likely to make it again.

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Keep It Simple Cook

	Cooking Level: Intermediate Living In: Miamisburg, Ohio, USA
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Reviewed: Jan. 19, 2008

I brought this dip to a shower and it was a HUGE hit. I opted to use cheddar instead of swiss and served it with french bread cubes and Frito scoops. It's a good thing I made a double batch and refrigerated it, because the guests were asking for more later!

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Amber S.


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Reviewed: Dec. 30, 2007

Yummy! We enjoyed the left overs as a sandwich spread on a ham sandwich.

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MOMCLRH2O

	Cooking Level: Expert Home Town: Appleton, Wisconsin, USA
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Reviewed: Dec. 10, 2007

My friends and I have a nickname for this recipe: "crack cheese" because it's addictive like crack! People go GA-GA over this and it couldn't be easier to make. I use a 1/2 jar real Hormel bacon bits for the topping which is a huge timesaver. I use about 1/2-3/4 a roll of Ritz crackers vs. 4 as the bacon/cracker topping is so yummy. The best way to serve this is with Ritz Chips...they're perfect for it!

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lehcar727


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Reviewed: Oct. 14, 2007

I made this for a bridal shower. I did cut back on the mayo and added two minced garlic cloves and artichokes. I put crushed crackers on top, put it in a serving dish and heated 20 min. in the oven.I served it with crackers but noticed some were eating it with their veggies. Thanks for all the extra tips. Everyone loved it and was asking for the recipe. I must give this 5*'s.

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jennyg


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Reviewed: Sep. 7, 2007

This is better baked in the oven...Fresh grated Parmesean cheese added does help...The tip to add artichoke hearts is great...Also add some garlic.

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Honey

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Greeley, Colorado, USA
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Reviewed: Apr. 28, 2007

I wish i could give this a 3 and 1/2 stars. My mom liked it, and i thought it was ok... but it was a little bland. i added some hot sauce and some onion powder bit it still lacked flavor. It is good but it needs a kick. next time i will added some jalpenos and a lot of red pepper.

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Chelsea

	Cooking Level: Beginning Living In: Charlotte, North Carolina, USA
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Reviewed: Mar. 29, 2007

This dip was very nice. It reminded me of a fondu. I liked it better with chunks of sourdough bread instead of crackers.

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Lesley W.


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