Reviewed: Oct. 13, 2003

I made this last night and although the taste was good....I can not say that I would make it again. Neither my son or husband cared for it too much. I halfed the recipe and it was still way too much for us. I am just glad that I did not decide to make this for any kind of get together as I can not imagine that it would have done too well.

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DONNAINNC

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Reviewed: Sep. 2, 2003

This was excellent! With all this flavor (and lowfat). Do not let the way it looks fool you. Your guests will be asking you for this recipe:)

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nikki4726

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Reviewed: Aug. 28, 2003

The recipe is fantastic for football parties and tailgating! My husband has been bugging me for weeks - reminding me to make this recipe for our first party of the season. I find it works very well with low-fat dressings, but we love to eat it with Fritos Scoops - so much for low fat! A winner - thanks Jolene!!

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kjnole

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Reviewed: Aug. 25, 2003

I made this recipe for a pre-dinner appetizer for my guests as we lounged on the deck. I knew this was a great recipe when one of the guests kept sneaking into the container while it chilled in the refrigerator. I did not find it watery at all, but found that using a very thick Italian dressing helped the consistency greatly. I thought about adding some sour cream, but did not have any on hand. Maybe next time. I also halfed the recipe, which was more than enough for a gathering of 8 people.

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SPIKERDINK

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Reviewed: Jul. 16, 2003

I didn't care for this recipe. Other people seemed to enjoy it, but I thought it was a bit watery. I will try adding sour cream or something extra next time.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jun. 24, 2003

This is a very good recipe, it's unusual, and definitely a winner! I did alter the recipe a little and took the advice of some other reviewers and added a touch of sour cream - definitely gave it alot of body and fullness to the flavor. I used Kens' lite ranch which was really good, and not as heavy tasting as the regular ranch. I added some taco hot sauce, some green peppers, canned mexicorn, some cheese, and I also used a zesty italian dressing for a kick. Additionally I used some cajun seasoning for a bit of warmth and alot of seasonings. It was very funky tasting, and it is now on my husbands list of favorite dips....oh, and try eating this with ritz crackers - I think it's better than tortilla chips!

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MOOGIEMOMO

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Reviewed: Jun. 5, 2003

This is fabulous and oh so tasty. My guests were apprehensive when just looking at the dip, but after a few bites, they were addicted (and I was too). This can be eaten as a salad too. In fact, I found myself sneaking bites right out of the bowl. I used Ken's light Olive Oil Vinagrette (very yummy dressing) and Kraft light ranch dressing. I'm making this for a luncheon tomorrow, can't wait to try it again!

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LRP77

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Reviewed: Jun. 3, 2003

Oooh, I loved this dip! Very, very good! Definitely let it sit overnight so the flavors can merry! After mixing it together,though, I tasted it and decided it needed a few extra "Mexican" ingredients: I added a few more heavy dashes of tobasco, some basil, cumin, and paprika. Add all these to taste and you'll have an awesome alternative to salsa! We'll keep you posted on what my Mexican-born neighbor thinks of it!

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MACCO

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: North Pole, Alaska, USA

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Reviewed: May 13, 2003

Super easy and quick, really yummy!!

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HOBNOB2002

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Reviewed: Mar. 28, 2003

So good! It does look a little funny, but once you get past that you won't be able to get enough! I used one can of pinto beans and one can of black, and a 15.25 oz can of mixed white and golden corn. I also used half jalapeno ranch, half regular ranch. And added a pinch of ground red pepper. Yummy! I will definetly make this again!!

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hawkika3

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Reviewed: Mar. 24, 2003

I made this recipe for work and EVERYONE loved it and wanted the recipe. The whole bowl was gone before lunch time. I would make this recipe again in a heartbeat! It was easy and tasted great!

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MELINDAL

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Reviewed: Mar. 17, 2003

Many of the reviewers suggested that more color is needed in the dip. I find that using Green Giant's "Mexicorn" adds both color and extra flavor. Another substitution cooks may want to try is a mixture of mayonnaise and sour cream instead of the ranch dressing. For a little more body to the dip, I've also made this adding approx. 1 cup of finely shredded cheese.

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nb

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Reviewed: Feb. 3, 2003

This is definitely unique. Beans and corn generally don't interest my husband, but he really liked this. Corn chips are a must -- I tried some with fat-free tortillas, and it just didn't compare. I added a couple chopped jalepenos which really added to the flavor and texture, used green onions instead of white, and habanero pepper sauce instead of standard hot sauce. This is a real winner if you're looking for something a bit different.

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SAMIBIB

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Reviewed: Feb. 3, 2003

Delicious -- a big hit at my party this past weekend. Made a lot of dip, so consider cutting the recipe in half if you are serving other appetizers.

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CHARLA22

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Reviewed: Feb. 1, 2003

Used this at a SB party. Was pretty flavorful, but a bit runny. I thought it would be thicker. Used frozen corn instead of canned. Everyone loved it. Maybe next time add cream cheese or sour cream?

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K. SEELYE

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Reviewed: Jan. 28, 2003

Taken to two diferent events this week, everyone wanted the recipe both times. I used white corn the first time and yellow the second time, same great response. I also used white chips for the light crisp taste. I agree on the color needed, something red to improve the eye appeal.

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MARI KRUSE

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Reviewed: Jan. 28, 2003

Made recipe as written. Looks kinda yucky but tastes GREAT. Don't let the odd ingredients keep you from trying this. I used Hidden Valley Ranch & Wish Bone Italian dressings (neither one fat free)& had no problem finding the small can of white corn at Wal-mart Super Cent.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jan. 26, 2003

AWESOME!!! Made this over the Thanksgiving holiday for my husband's family. A BIG hit! I did not alter the recipe at all...served with Fritos Corn Chips.

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ADEANE

Cooking Level: Expert

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Reviewed: Jan. 21, 2003

This is a great dip, although I call it salsa. We used it on so many things...on Taco Salads..top enchiladas..roll-up in burritos, etc. Thanks for sharing it!

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PAULA NORMAN

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Reviewed: Jan. 21, 2003

This dip is awesome, one of the BEST dips I've ever made...I made it for Christmas & ended up writing out the recipe for all the women in my family. I brought it to my inlaws one day & they loved it. My mother-in-law ended up making a batch of it for a party she had. I'm making it for superbowl next!

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JMULE

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