This is good but it is not what we are used to having on our hotdogs. It is sweet, just so you will know. I followed the directions exactly and found the ground meat crumbled small enough that I did not think it needed to be emulsified as an earlier reviewer mentioned. Overall, I think this could be used as a different version of sloppy joes. There is not a lot of difference to me in sweetness or in texture though I do appreciate GPa sharing this recipe.

Reviewed On: Jun. 25, 2011

Out of curiosity, I compared this method to how I normally boil eggs in plain water. The eggs peeled fine for both batches. For Ken's method, I allowed the eggs to set out on the counter for almost 2 hours before easing them into the boiling water so they would be at room temperature and not crack. I have tried this method three times now and each time, at least one egg cracked and oozed some of the egg white when I put it into the water. I'm thinking it would be better to put the eggs in first and let the temperature slowly come to a boil. However, Ken's way does produce pretty and bright yellow yolks. Thanks Ken.

Reviewed On: May 15, 2011

We all LOVED this!! I followed the recipe exactly, except for sprinkling a bit more Parmesean cheese on top and baking it for 15 minutes as mentioned in the footnote. I think 2 oz of diced Jalapenos is the right amount of heat for a crowd. My husband, who does not like hot foods, loved this as well as my brother who loves hot and spicy foods. It met all taste preferences. I did put the jalapenos and chilies in a food chopper for a few seconds so no one would bite into a jalapeno unexpectedly. I served this with Keebler Club Snack Sticks, Original flavor (like Club crackers). Perfect! I'm sure it would be great with toasted French baguettes too. The only thing I may do differently next time is to heat the dip in the microwave as indicated and/or in a small Crock Pot to keep it warm. When baked in the oven, the cheese on top made a slight crust that I found annoying when trying to dip through it once it started to cool. I think this is best served warm. Thanks for such a great recipe, Denise!! Can't wait to make this again . . . and again.

Reviewed On: May 12, 2011