Reviewed: Aug. 7, 2009

this was surprisingly good. I didn't follow the recipe exactly. I'm not a big fan of canned chili so i got a large order of chili from Wendy's (which was good since I didn't have to wait for the chili to warm up), I used only chive onion cream cheese since that was all i had, and i only had (real) parmesan cheese so i put some of that in the dip but not as much as the recipe called for. I also added some garlic powder, cayenne, paprika, cumin and chili powder. It came out very yummy!

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youngfoodie

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Reviewed: Jun. 13, 2009

Everyone devoured the dip. Only change I made was I heated in a pie plate in the oven stirring a few times so I didn't have to keep watching it during the party. I garnished with sliced scallions.

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Lisa

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Reviewed: May 26, 2009

Great Recipe. I added a little garlic and red pepper. Really fast..

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Greg

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Reviewed: Feb. 3, 2008

The only change I've made to this recipe is to add the whole tub of chive cream cheese. I've been making this for years, and everyone loves it! I serve it with reduced fat Triscuits, for a different twist.

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BCORTE

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

Not a super great recipe, but definitely tasty and simple.

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AkCook

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Reviewed: Dec. 18, 2007

I have used this recipe for alll my holiday gatherings and everyone LOVES it!!!!

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Kim

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Reviewed: Feb. 26, 2007

I love this recipe! Super fast to make too!

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LYNNETTEB

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Reviewed: Dec. 28, 2002

Good but a little runny as is. Therefore, I added another can of chili, used the full 8oz cream cheese and chives and taco blend shredded cheese (totaling 1 1/2cups). This resulted in a cheesy, thick and easy-to-scoop dip. Guests enjoyed and almost cleaned the bowl. Great with tortilla chips. Best part? The appetizer took me 15 minutes from start to finish. Thanks!!

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