Wicked Good Dip Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 21, 2010
Served at a party and it wasnt well received. We didn't like it much at all.
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Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA
Living In: West Allis, Wisconsin, USA

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Reviewed: Nov. 1, 2008
This is the best dip. I get requests to make this dip all the time. LOVE IT!
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Reviewed: Jul. 7, 2007
Was looking forward to trying this recipe. However, flavor was not my favorite. Would recommend as others to cut amount in half.
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Reviewed: Feb. 3, 2007
This is a fantastic twist on the average party dip. Good with stiff crackers (like Wheat Thins), as well as veges. Here are the variations I use. (This may solve the saltiness another reviewer mentioned.) * Half the recipe. * Add sour cream (about 1/4 to 1/3 C if you're halfing the recipe). * Substitute 1/4 C of chopped green ONION for the green olive. I blended the cream cheese, sour cream and shredded cheese in a food processor first. Then stirred in the other ingredients by hand. Spread in a shallow dish. Garnished with a sprinkle of paprika and a tiny mound of chopped black olives in the middle.
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Reviewed: Jul. 12, 2006
This was a great dip!! Everyone that tried it has asked for the recipe. I did cut the recipe in half because I only made it to satisfy a craving. It was so good I took some to work to share! The only thing I would do differently, like another person suggested, is to add some sour cream to the recipe to soften it up.
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Cooking Level: Expert

Living In: Fort Dodge, Iowa, USA

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Reviewed: Jul. 3, 2006
This was good. Definately different than any other appetizer I've ever made. The only downside - just a little too salty for me. Maybe next time I would dd garlic powder versus garlic salt. Thanks
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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Reviewed: Apr. 1, 2006
This is a very good dip however this is a large batch and would recommend cutting it in half if you have other appetizers with it. I also added in onion since I can't seem to live without them. This is the second time making this. I made last summer and it was a hit. I think I added onion automatically. I also added a little sour cream to soften the texture. This is a great recipe it is a keeper.
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