Reviewed: Aug. 10, 2008

WOW! Wish I could give this ten stars! I substituted 1/3 less fat cream cheese for the ricotta based on other reviewers comments and used 16 oz. of light sour cream and it was still very very rich and delicious! I also added diced turkey pepperoni and sprinkled parmesan cheese on top. I cooked it in the oven for 30 minutes, then broiled it for three minutes and kept it warm in a crockpot for as long as it lasted, but that was Not long! LOL Try this and you will not be disappointed!!

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Reviewer:

Carrieh82

Cooking Level: Intermediate

Reviewed: Aug. 4, 2008

I took this to a cookout yesterday and it was a big hit! Even my fussy nephew gave it a "thumbs up". Made exactly as directed. Will make again!

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Reviewer:

Cora

Reviewed: May 15, 2008

I substituted 1 cup cream cheese for the ricotta as I had a feeling it would be too grainy for my liking, and after I read the other reviews I didn't want to chance it. It came out wonderful!! I give it 5 stars for the substitution I made, and for not wanting to penalize a recipe just because I didn't follow the original ingredients!!

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Reviewer:

norah

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 22, 2008

Very good! Definitely use the real mozzarella cheese. I did fat free by accident and it made the consistency different and it did not taste as good. The taste is in the fat! And it won't hurt once in a while. Very good dip, though.

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Reviewer:

bozers

Reviewed: Jan. 10, 2008

For us this was a 4 star dip. We added pepperoni and liked it very much. It did have a grainy texture, but we didn't mind- the flavor was wonderful!

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Reviewer:

Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 10, 2007

I make this for football watching parties and winter gatherings and everyone loves it!! They always say it's addicting and they can't stop eating it. Definitely a favorite in my book.

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Reviewer:

migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

Reviewed: Aug. 24, 2007

Smelt good but didnt taste very good at all. Very CHALKY

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Reviewer:

Mrs.Beaverhousen

Cooking Level: Intermediate

Reviewed: Jun. 20, 2007

I made exactly as the recipe stated but I found it too runny. It was better after it sat for an hour. Next time I think I would add cream cheese. I agree it also had a grainy texture from the ricotta. I gave it 4 stars because even though I wasn't crazy for it a few people told me it was excellent and there was none leftover! I served with italian bread chunks and bagel chips. Edited 11/12: I made this yesterday for a football party subbing 8oz of cream cheese for the ricotta. It was gone in 15 minutes and I had to whip up another batch!! With that sub I would give this 5 stars!!

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