9 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Everybody loves this when I make it. When there is any left, we like to roll it up in tortillas and slice them to make spiral snacks.

0 people found this helpful. Was it helpful to you? [Yes] [No]
kansasfishin December 27, 2008

made this for football sunday... wonderfull!!! Everyone raved about it and was given strict orders to bring for every game. Best of all, so easy to make!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Evita149 May 16, 2007

I made this bread dip for a Christmas party and now this is my assigned dish every year. Everyone loved it. The only differences were I also added a small bit of minced garlic and a few cheese blends including asiago and romano with the cheddar. Great and easy to make.

0 people found this helpful. Was it helpful to you? [Yes] [No]
ACCASEJC December 13, 2006

I made this for a party and it was a huge hit. I made two of them and in one I added chopped fresh broccoli, it was delicious. I did bake them for the full 1 1/2 hours as instructed.

0 people found this helpful. Was it helpful to you? [Yes] [No]
dmjb November 21, 2006

Delicious! I made the recipe even easier by using a bottle of real bacon pieces (in the salad aisle) and a bag of shredded cheese. I used sliced pumpernickel bread. I baked the dip in a dish instead of in a bread bowl. I only baked it long enough to get warm. I don't think it needs 1.5 hours. It was a hit with everyone!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
chellestang May 17, 2006

Wow! This was super easy and really tasty. My very picky family ate it all almost as soon as I served it. Thanks for sharing this!

0 people found this helpful. Was it helpful to you? [Yes] [No]
glossymorning May 03, 2005

My family went crazy over this. I made 4 batches between Christmas and New Years in 2003. I expect to do the same this year.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Barbara Burnett December 26, 2004

This was good-very cheesey with our very sharp vintage cheddar in it. We only heated it for half the time as we wanted it warmed and softened not runny like fondue as we planned to rip the bread apart as we ate. I figured cooking for 1 1/2 hours would result in quite runny cheese. Our cheese was very strong, and a good slug of Tabasco would have counteracted that.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JustJanS September 13, 2003

This is a great make-ahead appetizer and everyone enjoyed it. I printed out the recipe and passed it out to my guests. This is such an easy recipe to prepare and yet full of flavor! Thank you Valerie for sharing this. :-)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Merlot August 19, 2003
Sourdough Bread Dip