IT IS DELICIOUS! I think that the other review listed did not realize that the recipe was probably calling for FRESH herbs and when you use dried herbs it is less. Below is some info I found online from the VA extension office.
What if your recipe calls for fresh herbs and all you have are dried?
Here are some approximate amounts of different forms of herbs equivalent to each other.
If you donât know how much of a spice or herb to use, follow these recommendations:
Begin with 1/4 teaspoon of most ground spices or ground dried herbs for 4 servings, 1 pound of meat, or 1 pint (2 cups) of soup or sauce. Add more if needed.
Remember to use more herbs if using a crumbled dried or a fresh form.
If using cayenne pepper and garlic powder start with 1/8 teaspoon and adjust as needed.
Red pepper intensifies in flavor during cooking, so add more in small amounts.
Guest Foodie October 4, 2008 REVIEW:
This recipe is truly disgusting! I can only guess the author mistook Tablespoons for Teaspoons on the spices. I was able to salvage it by adding 1 cup of the mixture to the remainder of the tub of sour cream and an additional 2/3 cup of mayo and pitching the rest of the sludge. It still wasn't good, but at least I didn't have to pitch it all.