Wow. I was cautious at first, because this looked more like a cold salad than a dip (and I hate cold salads), but my tongue was quick to inform me that this was a-okay. Scooped up in a tortilla chip, it's like taking a bite out of a taco. Pretty much. Not much to say, other than I swapped out the mayo, sour cream, and cheddar cheese for soy counterparts and it turned out great.

Reviewed On: Jun. 24, 2009

Veganized this recipe by swapping in Morningstar soy chicken strips for the chicken, and shredding a block of vegan Monterey Jack soy cheese. Also subbed in a teaspoon of dried cilantro for the fresh. Turned out wonderfully, and would easily have them again. Pretty easy prep, and quick as well. Maybe a touch too much lime as directed, but still very good.

Reviewed On: Jun. 15, 2009

Vegan-ized this recipe by subbing in soy alternatives for the sour cream, mayo, and pepper Jack. All in all a pretty good dip, but not the best my partner and I have sampled. I think it may have been the lime juice, because when I sampled the guacamole part I thought it was a little ... oddly flavored. Despite that, I really liked the flavor on the bean mixture layer. It didn't seem like there were enough black olives and scallions; it was more like a treat when you got one, rather than part of the dip as a whole. If you're making the recipe as listed, the part about a deep dish 9 inch pan is no joke. I used a normal 9 inch pie plate and the dip was near to spilling out over the sides.

Reviewed On: May 18, 2009