This dip really is a great basic recipe. I usually make it and add extra blue cheese, because i really like blue cheese. I leave out the dried parsley simply because i do not care for it, instead i add some fresh black pepper. You definitely need to let it sit overnight to let the flavors marry! Once the flavors are able to come together it is AMAZING. If you try to eat it right after you put it together you will lose the full effect of what the flavors can be. Also, you want to use real mayonnaise and not salad dressing. The salad dressing will make it watery and it will not hold together.

Reviewed On: May 15, 2010

Unfortunately, i was not very impressed with these. I followed the recipe except omitted the pecans and subbed raisins. I baked in a regular bundt pan but the middle and bottom was raw after the 20 minutes. i tried to cook for another 15 minutes but still did not cook. i finally had to move the whole thing to a 9x13, where they eventually did cook, but were a bit dry. will try looking for another recipe, the ingredients are cheap so it is good to experiment with.

Reviewed On: Jan. 1, 2010

My husband is saying that i cannot really rate these because i changed the recipe. The changes i made were: used 50/50 wheat/white flour, added 1/2 tbsp more sugar, vanilla, cinnamon, and about 1/4 c. of xtra flour. But, i am rating these on the ratios of the ingredients. There was no aftertaste of bkg soda or bkg powder, not too salty, or eggy. The first two were not sweet enough and a little bland, so i added extra sugar. They were not gummy at all, and came out quite fluffy and light even though i used 50/50 wheat/white flour. I did let the batter sit for a few minutes as suggested in other reviews. Overall, i think this is a very good base recipe and think the ratio of ingredients is great. i will be using this recipe as my base in the future from now on.

Reviewed On: Nov. 27, 2009