Reviewed: Sep. 18, 2009

This was interesting, for some reason I couldn't stop eating it, but I wasn't sure if I liked it! I had half a can of chiles in adobo and half a container of crumbled blue cheese to use up. I didn't have milk oops, so I just used some sour cream and mayo, I think it needs the milk because it was kind of thick. I wanted to take a picture, but my camera isn't working. Maybe next time. ** EDIT ** I still had a little dip left when I got my camera to start working. So I took a pic as I was eating.....

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amandak23k

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Loved it! next time i will add some cream cheese to get a little more consistency out of it and makes great left overs yumm

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shotzie

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Reviewed: Aug. 10, 2009

This is so tasty, I added cream cheese for a thicker consistency. Everyone loved it and if you live in the North West, use Litehouse Blue Cheese for the best taste:) Warning, this does warm up! Enjoy!

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Chellebean

Cooking Level: Expert

Home Town: Anderson, California, USA

Living In: Priest River, Idaho, USA

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Reviewed: Mar. 19, 2009

Excellent...Don't change a thing...the flavor builds the longer it melds together. Works very well with chips (Fritos) or veggies.

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DocDave

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Feb. 15, 2009

Wow! This recipe has a great flavor. It makes alot. I tried it on a turkey burger and it was excellent!

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mothernature

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Reviewed: Nov. 16, 2008

We like hot food but come on now!!! I am just sorry I wasted these ingredients. It was inedible. Unless the whole can of chipotle was a mistake. We only used 3/4 of the can after reading one of the reviews and it was again, not even edible.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Neither my roommate nor I liked this. We both love spicy things, but the tastes just did to seem to complement each other. If I try it again, I'll try it either with no adobo or with a different kind of pepper.

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JessicaL

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

This was a surprising hit and a very robust flavor.

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Jo M G

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Reviewed: Sep. 1, 2008

This was good & spicy. I had an open can of chipotle in adobe in the frig & looking to use it up. I had used 1 or 2 peppers out of the can, so the rest went into this recipe. I also added the entire bottle of blue cheese dressing (16oz.). I would imagine that with a whole can of peppers, this would be too spicy for some. I really liked it & so did several other people. The flavor was very nice & the heat follows. I served with celery, baby carrots & sliced baguette to help cut the heat.

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DKowalczyk

Home Town: Buffalo, New York, USA

Living In: Lackawanna, New York, USA

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Reviewed: Jul. 9, 2008

If I made this again I would only use 1/2 the can of chipotle! We all like hot but this was just a little too hot to really enjoy. And I added more milk to it.

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lesvan

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Reviewed: Jul. 6, 2008

Delicious, Easy and Great with vegetables!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jul. 5, 2008

Very good! It was very spicy (and I LOVE spicy) as written so I added a bit more dressing. Other than that, will make again.

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MSP

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

Just OK.

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Rachel

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Reviewed: Apr. 27, 2008

Really hot

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Kat

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Reviewed: Feb. 22, 2008

This was so good, it did continue to get hotter overnight. I added 16oz of sour cream the next day to tone it down it a bit. I wil definitely make again- very yummy!

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wynne

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Reviewed: Feb. 9, 2008

This recipe tasted really good, but I kept having to warn ppl that it was really hot...maybe next time i'd cut back on the chipotle peppers a bit. Everyone enjoyed it tho and it was a great hit at my party...thanks!

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peachnf

Cooking Level: Intermediate

Living In: Tamaqua, Pennsylvania, USA

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Reviewed: Jan. 26, 2008

Like other reviewers this recipe does make a big batch and it is pretty spicey. Next time I make it I would add more blue cheese, all I could taste was the chipotle peppers. I did mix in some of the leftover dip with chicken and black beans for enchiladas and it was fantastic!

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cjseeger

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Reviewed: Dec. 29, 2007

I wasn't sure how this would come out. If I hadn't read the reviews I probabily would not have made this but I am glad I did! This was most excellent! Even people who don't much care for spicy things liked this dip. It's a "good hot"

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FlyjetBlue

Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: Dec. 28, 2007

This is a great, easy to prepare dip. If you don't like very spicy, you might want to cut back on the peppers.

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Richelle

Home Town: Huntington Beach, California, USA

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Reviewed: Dec. 19, 2007

This was quick & yummy! However, it does make a big batch, next time I'll make only half. I really like it on leftover turkey sandwitches, it would also be great on chicken patties.

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Cedar Valley Farm

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