Reviewed: Mar. 2, 2012

Good but I made it better with some basic changes based on things I like when I mix my mexican delights! (seemed to Italian to me) I put in a 16oz. Sour Cream and nixed the Italian seasoning for a package of ranch dry dressing and a package of taco sesoning. Then to off set all that seasoning I add black beans, fresh cilantro (instead of parsley), red onion, Mexican cheese mix (instead of the MonJack), olives, green onions, tomatoes ( i have used fresh canned and ro-tel). Mix and chill...it goes over big! Any left overs can be served over lettuce!

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Reviewer:

bosheido

Home Town: Millville, Massachusetts, USA

Reviewed: Oct. 20, 2011

Yum! I've made this several times and everyone who's had it loves it. I use super sweet cherry tomatoes in it.

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Reviewer:

Brooksy

Reviewed: Mar. 9, 2011

I tried this recipe for a family gathering and now I am asked to make it for EVERY get-together. I have never heard a complaint about it yet. The only thing I do different is to use Good Seasons "garlic & herb" dressing.

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Reviewer:

snackie

Reviewed: Dec. 19, 2010

I thought this was pretty good...personally I would probably give it 3 stars, but a lot of people at my party said they really liked it. I thought it was missing something; I might use salsa rather than plain tomatoes if I make it again.

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Reviewer:

Sarah

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Cooking Level: Expert

Home Town: Lugoff, South Carolina, USA

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 26, 2010

Love this dip. I got the recipe from my sister-in-law a while back and it is a tad different. I just used cilantro instead parsley and Zesty Italian dressing mix. Either way this is a great recipe..sort of like a hybrid version of a salsa and tapenade.

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Reviewer:

Nikol

Cooking Level: Expert

Living In: Concord, California, USA

Reviewed: Dec. 28, 2009

I made this without the dressing as it seemed moist enough without. Everyone LOVED it. I've already been asked to bring it to another party and its only been one month since I made it! Thanks

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Reviewer:

Alexis Lister

Reviewed: Nov. 26, 2009

With slight modifications, we loved this. I'm not a big olive fan, so I left them out. I subbed cilantro for the parsley, as others have. I didn't make the salad dressing as indicated on the package; to make it a little lower in fat, I added a little extra water and cut back to 2T oil. We also like things on the spicy side, so I chopped up a couple of tablespoons of roasted Hatch chiles I keep in the freezer for just such occasions. Hubby added even more to his own bowl! We will definitely be making this one again, and with even more spicy chile. The changes make it 5-star!

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Reviewer:

Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Nov. 16, 2009

This was a big hit at the tailgate party. My only substitution was a Mexican blend of cheeses rather than just jack cheese.

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Reviewer:

Sara Beukers

Reviewed: Oct. 12, 2009

I have made this dip for years, but like Jennifer, always use cilantro and chopped olives. Get the FINELY grated jack cheese, and don't use a multi-color blend. The fun part of this dip is that people can't usually figure out what is in it - especially the cheese. You can make this ahead of time by mixing together everything except the cheese, cover and chill for several hours, and then add the cheese in just before serving.

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Reviewer:

Kathleen Kleinhuizen

Cooking Level: Expert

Home Town: Cypress, California, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 17, 2009

I make this dip quite often at home, but instead of using parsley I have always used 1 bunch of fresh cilantro chopped and also use chopped olives instead of sliced olives. I love cilantro and it gives the dip a nice fresh taste.

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