Reviewed: Mar. 28, 2005

Love it! I just loved it with twice the bacon and baked it in the oven. It's a heart-attack special, but heck! Who cares....you'll die with a smile!

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19 users found this review helpful

Reviewer:

KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

Reviewed: Aug. 27, 2005

This dip really didn't have much taste to it, even after adding dill and black pepper.

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2 users found this review helpful

Reviewer:

STARDRIFTING

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

Reviewed: Jun. 20, 2006

I brought this dip to a shower and it was a HUGE hit. I opted to use cheddar instead of swiss and served it with french bread cubes and Frito scoops. It's a good thing I made a double batch and refrigerated it, because the guests were asking for more later!

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2 users found this review helpful

Reviewer:

Amber S.

Reviewed: Jul. 20, 2006

This was so delicious! The only thing I did differently was to add some grated extra-sharp Cheddar - just a little nub that was in the fridge, and needed using up. If I were to make it again, I would probably add a couple more slices of bacon. Anyway, thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Aug. 13, 2006

Like Carolinc C, I had a nub of swiss and a nub of sharp cheddar in my fridge, so that's what I used. This dip is tangy, creamy, and rich--it was a hit at my house. We tried it with potato chips and on homemade bread--the bread won. I used bacon bits, cut the mayo to between 1/4 & 1/3 cup, and chopped up 2 Tbs roasted walnuts to mix with the club crackers to sprinkle over the top. I spread it in an 8 inch pie plate and baked in a 375 oven for 10 or 15 minutes, till it was bubbling. The crackers & nut combo crisped up and added a nice crunch. I am giving this 5 stars based on the raves of my husband and Mom; however I would cut the mayo waaaaaaaaaay back! Thanks Kamryn.

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66 users found this review helpful

Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Nov. 24, 2006

WOW - this dip cannot get any better...It's gooey, greasy and yummy...I applied the "extra bacon" and "baking" suggestions and all was beautiful! Made this appetizer for a holiday get-together...and everyone stood around the dish stuffing their faces one cracker after another...even the pickiest and nutrition-concsious folks were diggin' it!

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3 users found this review helpful

Reviewer:

danine

Reviewed: Nov. 27, 2006

I doubled the recipe and added extra crumbled bacon. I served it warm in a small 2 quart crock pot. It was a hit at the party! Everyone asked for the recipe and the crock pot was completely empty at the end of the night. It's important to keep stirring the crock pot, otherwise a thick layer of oil forms at the top.

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27 users found this review helpful

Reviewer:

Kris

Reviewed: Dec. 1, 2006

Served this with crudities and crackers last night, before a formal dinner. Totally irresistable and a huge hit. It's so easy to make and full of flavour (although high in fat). I'll definitely be making this again.

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13 users found this review helpful

Reviewer:

HTK

Reviewed: Dec. 4, 2006

YUMMY!This is perfect. I like to have mine toast a bit on the top.

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2 users found this review helpful

Reviewer:

DOROTHY

Reviewed: Dec. 29, 2006

My mother-in-law made this after seeing Rachel Ray make it. We thought it was good but missing something. So the next time I made it I added just 3 artichokes chopped up. It took the recipe from an 8 to a 20 on a 1-10 scale. We almost didn't et thanksgiving because between just 4 of us we ate the entire bowl of dip! We serve it with onion and herb flavored crakers or with garlic bread chips. It is a favorite of ours.

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116 users found this review helpful