Reviewed: Apr. 28, 2013

This Is awesome! I've made this three times in the last week, with a few time saving options. I used a can of Rotel with chiles and added a little more onions and garlic. I made it to bring as a dip with chips for a gathering, but I have since used it as an addition to fish for fish tacos, and again added it to pre-cooked chicken and salsa verde in baked tortilla shells for a yummy Mexican salad. It is so delicious, we don't miss the cheese and sour cream one might usually add to these dishes. I plan to keep this at the ready in the fridge during the summer months, because it can easily be used as a base for a wonderful, light, high protein meal. Who needs to go get the "who knows what's in it" plate at the local joint when you can make fresh, tasty food at home for a fraction of the cost? Thanks so much for a great recipe!!

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Reviewer:

Peggy

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Quincy, Illinois, USA

Reviewed: Jan. 6, 2013

Made this dip for a church gathering, and at least a dozen people asked for the recipe. Quite good, and healthy too!

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Reviewer:

JMW

Reviewed: Dec. 31, 2012

Forgot to add sugar and it still tastes great. Easy and Delicious. Thanks for the recipe

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Reviewer:

puddnpi

Reviewed: Oct. 6, 2012

This was ok.

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Reviewer:

ray

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Just made this for Christmas Eve and it was a great success! Just a few changes...I used a 16oz can of Mexican petite diced tomatoes instead of the chopped Romas. They had jalapeno peppers so did not add any more. I used Splenda instead of 2 T sugar and I added a can of Mexicali corn. Yummy!

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Reviewer:

Susiema

Reviewed: Sep. 24, 2011

This was a HUGE hit at our New Years Day party....

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Reviewer:

Sundae

Reviewed: Mar. 31, 2011

This was very good! I made a few changes to make this a light meal instead of a side dish. I added two boneless/skinless chicken thighs (diced, which I cooked with frozen black eyed peas instead of canned, then I rinsed the black eyes peas and chicken). This would also work with pre-cooked/grilled chicken breast. I also added avocado and sweet corn. I cut the sugar in half, but it was still a little too sweet for me - next time I would use either sweet corn or sugar, but not both. To cut the sweetness and add spice (I didn't have any jalapenos on hand), I added about 1 tsp of hot sauce, some red pepper flakes, and I squeezed some lime juice just before serving. This was yummy, and a beautiful, colorful presentation for an outdoor, summer/spring evening dinner! I also made a kid-friendly batch with no onion, garlic, or peppers, which 2 out of 3 of my kids enjoyed.

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Reviewer:

Adele

Reviewed: Mar. 21, 2011

Very easy to make and tastes fantastic. A friend of mine at New Years Eve couldn't get enough.

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Reviewer:

jbafia

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

We made this dip for New Years this year. It was a huge hit and didn't last long at the party. I added diced avocados which were awesome!! Next time I'll double the recipe. My husband loved it and he hates black eyed peas!

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Reviewer:

julie44

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: Jan. 2, 2011

this has a lovely flavor, and it hasnt even had a chance to marry in the fridge yet...so im looking forward to trying it after a few hours of sitting. i used a can of diced rotel tomatoes w/ green chilies instead of the fresh tomatoes (didnt have any, though im sure it would be even better with the fresh as suggested). i also added half a can of corn w/ green chilies (just had them left over in the fridge and wanted to use them up :) For folks complaining of it being too sweet...just cut the sugar back a bit, but dont omit it all together...the combination of balsamic vinegar and sugar is what makes it...that and lots of garlic....but give this dish a try...its simple and good! :)

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