Reviewed: Dec. 30, 2008

This was very good and easy to make. The store I bought my ingredients from did not have swiss cheese, so I used Monteray Jack, but that was the only change I made. I took it to my grandma's house on Christmas, and everyone loved it. They all wanted the recipe.

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Reviewer:

nicnoo

Reviewed: Dec. 29, 2008

Amazing! I made the recipe mostly as directed (except I subbed dried diced onions for green onion, made the cheese mix half swiss/half cheddar, and used 1/4 cup mayo) and it was heavenly. I'm surprised it wasn't super rich but it wasn't. I made another version by adding some artichokes and diced jalapenos - this version was very good also but not as good as the original. I found this dip was best on toasted baguette slices. I'm not sure of the purpose of the crumbled ritz crackers except perhaps for aesthetics; I didn't find it necessary to add them.

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Reviewer:

Carey

Reviewed: Dec. 25, 2008

Killer dip. My whole family inhaled it. (I did double the bacon, only because we love bacon more than life itself. We're pretty bacon-loyal.) I served it with melba toasts and Stacy's Pita Chips.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 25, 2008

I accidentally put in cheddar cheese. My family said it was awesome. After dinner, I took the dip thas was left and mixed it with my left over home made mac and cheese. Yummmmmmmmm.

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Reviewer:

Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

Reviewed: Dec. 14, 2008

This recipe is just amazing!! I get raves whenever I take it anywhere, and it is quickly becoming my go-to dish for parties. I have used the "real bacon" pieces that come in a zipped bag instead of freshly-cooked bacon and it is fine, even though fresh is better. I have also used sliced swiss cheese and layered it in the dish and that didn't work out as well, but I was trying to not have to shred the swiss blocks. Sargento makes a shredded swiss, but besides that it is hard to find. Also, I have now substituted the mayo for sour cream (can be light). It isn't half as greasy and it is just as good! I love this dip!!

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Reviewer:

Spicey477

Reviewed: Dec. 10, 2008

I'm giving this 5 stars because it is a great base. I really didn't make it exactly the way the recipe called. I followed different ideas from other people and made it my own. You can really do anything with this recipe. The artichokes were a fabulous idea! I used swiss and cheddar cheese and maybe shouldn't have used such bold cheeses because the dip was a little tangier then I would prefer. I put it in a sourdough bread bowl with chips and crackers and it was a hit. The next day we dipped celery and carrots in it and that was awesome too!

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Reviewer:

Coffee Girl

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Nov. 30, 2008

Only ok, seemed to be missing something. We love cheese and thought there was too much in this. Crackers were too heavy so we tried tortilla chips and agree with another reviewer that corn chips would be nice. Ended up splitting it up and adding different ingredients to see what might help intensify the flavor. Hot sauce helped, didn't make it spicy, just added a little zing. Probably won't make this again but it was nice to experiment with.

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Reviewer:

HOBBES7895

Cooking Level: Intermediate

Reviewed: Oct. 5, 2008

This dip is excellent with a few additions: I used 8oz of shredded cheddar (instead of the swiss), 1 cup of shredded Parmesan cheese, 1/3 cup of mayo, 1tsp of garlic powder, 1tsp of onion and doubled the bacon. I kept the cream cheese, green onions and cracker amont the same. I then baked the dip for 20 minutes at 350. In the last 5 minutes I stirred the mixture and added the Ritz cracker topping. The dip was not oily at all (I think cutting down the mayo and adding the absorptive Parmesan cheese helped) and was delicious!

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Reviewer:

TIERNEYPHAM1129

Reviewed: Oct. 1, 2008

I made this dip on fun food night when the hubby was working and my daughter ate some of it. Not as great as I would have expected from some of the reviews but tasty anyway. Yes, it is greasy. I also was a tad surprised at the consistency, kind of like "curds", so don't let that surprise you. I would make again for a party or something. It was very easy.I am wondering how it will be cold.

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Reviewer:

ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

Reviewed: Jul. 28, 2008

this is the best appitizer recipe in the world. I am asked to make it all the time. people ask for the recipe all the time and i've gone so far as to say its a secret...lol. a little hint for this dip is to use nacho cheese, it gives it a little kick.

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