This is really good and pretty. I made it almost just like the recipe. I used walnuts instead of pecans, just because that's what I had more of. I used sugar free apricot jam and 1/2 Splenda and 1/2 sugar to reduce the sugar. I took it to work for a Christmas potluck and several people asked for the recipe.

I've made this several times and it always comes out well. My children really like it. The last time I made it, I used olive oil instead of butter and it was still good, but I'll add a bit of salt or other seasoning to make up for the difference in taste.

The only changes I made to the recipe were to add a packet of low-sodium taco seasoning and a can of drained and rinsed black-eye peas. I also used the pouches of chicken, rather than canned. I did drain and rinse the black beans. This was really tasty and low-fat. I'll make it again.

I made this for a potluck at work and it was gone in a short amount of time. I added a packet of low-sodium taco seasoning to the cream cheese mixture as suggested by other reviewers. I also omitted the diced tomatoes and only used a small can of sliced olives because I used a smaller dish and the olives and tomatoes would have overwhelmed it and made it too runny. I think the taco seasoning is what made it so good. I served it with whole grain Tostitos. EDITED: I made this again recently for another work function. I didn't have olives, so I used drained and rinsed black beans instead. I also used hot and spicy Old El Paso taco seasoning, which gave it a little kick, but not too much.

I thought this was really good, but it was hot. I used half the red pepper and it still had a pretty good kick to it. I served it over jasmine rice.

I halved the recipe for the 4 of us. I didn't use the almonds because the rest of the family is not a big nut fan. Mine needed a bit more flavor and the lack of nuts was probably the reason. Since I'll be eating the leftovers, I will probably add some walnuts or almonds and see if that makes the difference.

Made this for a work potluck and several people asked for the recipe. I used a lot less onion than called for, because I didn't have that much on hand, but it was still good. I also used lower fat cream cheese and sour cream, which didn't seem to affect it.

I made this recipe almost exactly as written. The only thing I did different was add a couople of shakes of Mrs. Dash's "It's a Dilly" seasoning, which is lemon and dill. I took the dip to work for a potluck and everyone liked it.

I changed this just a bit, so I can't give it 5 stars. I added 8 ozs. of sour cream to stretch it a bit and make it more creamy. I also add about 2 Tbs. of zesty cocktail sauce and a tablespoon of lemon juice to add the zip other posters said was lacking. I brought it to work for a low-carb potluck and served with whole wheat crackers. Everyone really liked it.

I used a mixture of orange and yellow peppers, which added nice color to the salad. I also used the basil and tomato feta as suggested by some other reviewers, which added a good dose of flavor. It could have used a bit more bite, in my opinion, but it was really good. Good and crunchy, can be made ahead, and the amount of the recipe is just right.

I halved the recipe since I'm the only one who likes blue cheese. I really liked it. It was a bit thick, but I just added buttermilk, a quarter cup at a time, until it was the consistency I wanted. The buttermilk thins it out without significantly altering the taste. We've done that to store-bought dressing for years.

This was a very light and refreshing dessert. I used the 12 oz. container of whipped topping as the 16 oz. would have been way too much. I used light cream cheese and light whipped topping and it was delicious. I took it to a Bible study and everyone had seconds. Great dessert for a spring meal or anytime you need something sweet, but not too heavy.

This recipe is easy to prepare and easy to customize to your own tastes. I added an envelope of taco seasoning to the meat as suggested by other reviewers. I also split the casserole into two dishes and only added olives to one, as my kids don't care for them. Instead of chili beans, I used black beans that I already had on hand - with the taco seasoning added, there was no loss of flavor. Also, instead of chopped fresh tomato and green onion, I used a well drained can of Rotel to top the sour cream. I took this to a potluck supper and it really traveled well.

This was fairly easy to make. I used fresh chives and Neufchatel cheese. It was really good and the kids liked it pretty well. We will probably eat it without the pasta in the future, although I liked the sauce on the pasta (the rest of the family thought the pasta wasn't necessary). I'll make it again.

I liked this recipe. Ham and pineapple go together really well. We had it over rice, which was good. The only problem I had was mine turned out a bit soupy -- I may adjust the sauce proportions next time to make it seem meatier. Good recipe!