I followed the recipe, except for the green onions which I didn't have on hand. I also used my chopper to chop the chicken vs. shredding. Based on other reviews, I used some of the dip and rolled into a flour tortilla, set for 2 hours then cut into pinwheels. I placed the remaining dip into a small appetizer crockpot and served warm with tortilla chips. I took both to a party and everyone liked the warmed version best. The cold version may have been the hit if it were summer though.

Reviewed On: Feb. 14, 2009

I tried this at a pot-luck at it was so good I had to make it myself. However, I didn't have enough broccoli so I made it with half broccoli and half cauliflower which added even more crunch. Will definately make again and again.

Reviewed On: Jul. 27, 2003

Easy preparation and a hit at our mexican fiesta!

Reviewed On: Apr. 18, 2003