The neighbours came to dinner tonight, and they said this was a 5. It was so yummy. The only thing I changed was the amount of flour-only used 2 teaspoons. We thought this would make a GREAT sauce over steak or chiken, a baked potato, or as a dip served in a bread shell. Also thought you could add capsicum or corn or spring onions. It's fantastic as is but has heaps of other possibilities.
made this for my nephews engagement party in Sydney. Did the whole lot in a frypan, added mjore sour cream and some shredded cheese and put it in a cob loaf, baked an hour, was wonderful :)
I made this for our cocktail party, but since there were a few vegetarians I made it vegetarian by omitting the bacon and substituting some corn and some vegemite (for the salt). I'm not sure whether it was this substitution which made it taste a little odd... anyway I fixed it by adding 1/4 packet french onion soup, some Tabasco and about 3/4 cup of tasty cheese. It was quite thick as it cooled, perhaps too much flour? But everyone liked it! Capsicum would be nice in it too. I served it in a hot cob loaf with some bread and veggies.
Great as a dip but like Jan mentions in her review it would also make a great sauce. I also used less flour, I did use the optional sherry and that gave it a nice flavor, that flavor was even more lifted when the bacon and sour cream was added. The only thing I did different was that I crisped up the bacon in the frying pan, not in the micro wave. Served as suggested with cruchy vegetables...thanks!!