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The first time I made this dip, I forgot the milk, so it was pretty thick, but still good.
Try adding 1-2 teaspoons of milk to get it to a thinner consistency. Also maybe microwaving it 30-60 seconds longer will help the mozzarella cheese melt, more , which is what results in the stringy affect.
I don't have the garlic and brie baker, so I have been using another dish (not PC) that is the perfect size. I don't cover it though with saran wrap. So maybe leaving it uncovered will help too.
I made it for the first time today. I didn't have any milk and subbed sour cream for it instead. I covered with the lid. Was not overly thick. Are you shredding your own mozzarella and are you using whole milk mozzarella or part-skim. That will make a different in texture and thickness