Total Time
24hrs 10mins
Prep 10 mins
Cook 24 hrs

This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

Ingredients Nutrition


  1. One day prior to serving, mix all ingredients in a medium bowl that can be covered.
  2. Refrigerate 24 hours, stirring occasionally.
  3. Keep in refrigerator until ready to serve.
  4. Serve with crackers, chips or my favorite, raw veggies.
  5. This can be doubled or tripled easily with a triple serving equal to about 2 quarts.
Most Helpful

I needed a dip for a pot luck and since I had all of this at home it was the one. Boy was I glad I did. It makes a ton and it was all gone in the first hour. I brought chips but anything that was at the pot luck that could be dipped was used. It does have a strong garlic flavor but in a good way. So if you don't like garlic you won't like this. I had many requests for the recipe and will make again and again. Thank you for sharing. I did only use 1/4 tsp salt. It was enough but I think the cheese and mayo have enough salt.

cooking with love July 01, 2012

We really liked it. I made with 1 1/2 cups each of mayo and sour cream as I am not a huge fan of mayo. It was good on the day we made it but as we eat the last of it right now, munch, munch, it is really good. I can't wait to take it someplace. YUM.

Margie99 January 16, 2011

OOOOOHHHH, this is good. Made it for a family event and we loved it.

RazorbackFan June 27, 2010