Reviewed: May 1, 2012

Great simple to make recipe. We served this on toasted flat bread and garnished with fresh garden-grown dill. If you want to cut the chill time, place the nearly finished product in the freezer for 15, stir and then for another 15 before in the freezer. Stir and it's ready to serve.

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Reviewer:

DougBidwell

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

I added the juice of one fresh lemon, some cilantro (about 3 tbsp) and used Louisiana Hot sauce in place of the tomato-based hotsauce. I also added about 1 tbsp catsup & 4 stalks of celery diced. This made a great sandwich -- paired with soft wheat bread and shredded lettuce.

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Reviewer:

TANDYM

Reviewed: Jan. 30, 2012

I was a little reluctant to try this recipe, but it is absolutely delicious! I ate about 1/4 of it in the first tasting! Thanks so much for posting this!

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Reviewer:

hmay311

Reviewed: Dec. 14, 2011

This is a keeper!

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Reviewer:

MAGGIE86

Reviewed: Nov. 13, 2010

Wow, I made it exactly the same as the recipe but added 1/2 tbs of lemon juice. It was awesome. It was a nice new dip.

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7 users found this review helpful

Reviewer:

Red_Hott

Cooking Level: Intermediate

Home Town: Lebanon, Tennessee, USA

Living In: Lansing, Michigan, USA

Reviewed: Aug. 16, 2010

I can't but help adjusting recipes but that's just how I am. This dip is delicious! I added about 2 tablespoons of lemon juice and some cilantro. I used a combination of ketchup and siracha for the heat. Thanks for the recipe!

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11 users found this review helpful