Made this recipe as written the first time and it was good. Made it again and modified the ingredients a bit which really enhanced the flavor. I replaced mayo with sour cream which has more of a tang to it. I also incorporated about a cup of shredded sharp cheddar to the dip Finally, I mixed melted butter, bread crumbs, garlic powder, salt and pepper and spread it evenly over the top of the dip. Poppers are usually breaded, so this step makes it taste like the real deal. :) 10 minutes before the dip comes out of the oven, I also sprinkle a bit of cheddar on the top and allow it to melt. Enjoy! Served this with cubed rye bread and guests literally wanted to lick the plate. Everyone asked for the recipe...so thanks for postng!

Reviewed On: Jan. 27, 2012

Three stars as is but five stars with some easy changes. Having made this recipe several times before, I recommend the following changes/ additions: Substitutie 1 ( 8 oz) package of soft cream cheese, and 1/4 cup of sour cream to replace mayo (mayo is too sweet and sour cream adds a needed tang), bake this in a greased casserole dish instead of a bread bowl and then serve with toasted french baguettes (dough wont get soggy then and dip forms a golden brown layer on top). Divide the parmasen cheese into two half cups. Incorporate one 1/2 cup with the cream cheese mixture and save the other 1/2 cup for a topping (also my addition). Mix 1/4 tsp garlic powder, salt and pepper to taste into cream cheese and sour cream mixture. For the topping, combine 3/4 cup Italian bread crumbs, the 2nd 1/2 cup of parmesan, 4 TBS melted butter and salt and pepper to taste. Once you have transferred the dip to the baking dish, spread the bread crumb mixture evenly over the top. Bake uncovered in a 350 oven for 30 minutes (or until the top is bubbly and golden brown). Serve with toasted baguettes. I would highly recommend doubling this recipe for a crowd. I always run out even after doubling and literally have people licking the bowl. SO GOOD! Thanks!

Reviewed On: Dec. 19, 2011

Very good! I didn't have shrimp or ground beef this evening, so I used ground pork which I seasoned very well with salt, pepper, and onion powder before adding to the veggie mixture. I also did not have celery but still wanted the crunch factor - so I chopped up some water chestnuts and added those instead. Also, I used beef bollioun (dry) instead of MSG because I never use it in our home. Also, I didn't have oyster juice, so I used 3 TBS of chicken stock instead (which was fine since this roll didn't have shrimp in it). I would suggest salting the veggies well prior to sweating them as this helps to wilt them. Drain the water off of the veggies and drain the browned pork before combining. Be careful with the heat of the oil. These cook fairly quickly so keep a close eye on them. I used canola oil to fry ours because it is a healthier option (no olive oil as it will burn at that temperature).

Reviewed On: Feb. 20, 2011