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"I'm on my third canner of this! When I made the first batch, I had half a pint left that didn't fit into the jars. My husband had it for lunch the next day, and he was hooked! He wants it in his lunch every day now! I cut the salt down to 2 Tablespoons and pressure canned it for 10 minutes at 10 pounds pressure (love my pressure canner!)"
"Very good! I added 1/2 tsp Italian Seasoning the second time I made it. This will be our household standard for Italian dressing from now on!"
"My whole family loved this! I didn't have green onions, so I substituted 1 tsp minced dried onion and 1 tsp parsley. I used my own homemade bread & butter pickles, which have slices of onion. I only counted the pickle slices and let the onions slide by as a bonus. The taste of this dip reminds me of Bison French Onion Dip, a standard here in the B..."