Great dip! I started out cutting down to a half recipe... one package of cream cheese, one half cup of mayo, and one half cup of grated Parmesan, since there were only going to be three people eating it. I made it using two ounces of green chiles and one ounce of Jalapeños, then tasted it. I have a pretty high tolerance for spicy, so I ended up using the whole 4 ounce can of jalapeños, and I liked the flavor of the green chiles, so I used the whole 4 ounce can of that as well. Nuked it for a couple of minutes then put it into a small slow cooker. It was truly addictive!!! Actually only two of us were really eating it, and we just about polished off the entire batch! Although all agreed that it was better when it was stirred together so the Parmesan wasn't a layer on top but rather mixed into the dip. But that's just personal preference. Also, I think I'll take it up another notch or two the next time and use even MORE Jalapeños!!! Thanks for a great recipe, I'll definitely make this one again.

Reviewed On: Sep. 21, 2008

I served this for my parents' 50th wedding anniversary party, and it was *definitely* a hit! With triple the recipe and about 85 guests, there were 2 cups left at the end of the 3 hour party. I bought a three tiered beverage fountain from an online retailer (think of a river in South America) for about $50, and didn't want a recipe with carbonation which would quickly be lost, or citrus pulp which would clog the pump or holes in the fountain. This recipe was a TOTAL success!!! Nice flavor and the golden color of course matched the golden theme of the anniversary. I was worried about using bottled lemon juice rather than fresh, but it worked fine. And the sugar seemed like a lot, but with all the lemon juice, it was needed. A great alternative punch to the "standard fare" red punch or those made with ice cream or sherbet, lemon lime pop, etc.. The fountain was very much a hit with the kids, and no spilling as with a ladle! Tara, thanks so much for sharing this recipe!

Reviewed On: Jun. 24, 2007

Came out VERY good, the smell while it was cooking was making me SO hungry! I took the suggestion of other reviewers to use Montreal Steak Seasoning and flour to coat the roast before browning. I'll definitely make this again.

Reviewed On: Feb. 26, 2007