It was good, but I was really looking for a wow factor. I agree with another poster that it doesn't have enough garlic. I doubled it and it could have used more. Also, I used fresh dill and rosemary and bound the rub with a bit of olive oil. Good, but not amazing sad to say.

Reviewed On: Apr. 9, 2012

This was wonderful! I only made a few small changes. I used red potatoes and added about 1/2 cup grated ham (which I had on hand from another meal) at the same time I added the cheese. Everyone had seconds.

Reviewed On: Apr. 9, 2012

I made this for Easter and it was an overall hit, but next time I'll make a few changes. First I'll use only 1/2oz of mushrooms, but keep the soaking water the same. There were just too many bits in the dip. I used an inexpensive Pinot Grigio (Barefoot) since apple cider isn't in season. I couldn't find Bonaparte Cheese anywhere, but the "Cheese Guy" at Whole Foods recommended Auguste Lepetit Brie as a substitute. I will warn you that the brie has a strong sour smell and I thought it was bad, but the "guy" said it was supposed to be one of those stinky cheeses. When I tried a bit before mixing it into the fondu, it was Super yummy. The cheese is so soft though you can't mix it with the wine. I also cut off the rind, but next time I'll probably just leave it on. Finally, I would recommend saving out 1/4 cup of wine and combine that with cornstarch and mixing it in after the cheese is melted to thicken it up.

Reviewed On: Apr. 9, 2012