The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 21, 2009
The best fresh salsa dip recipe ever! I've made this many times and always get asked for the recipe. I substitute a 4 oz. jar of grn chiles for the jalapenos otherwise it is VERY spicy! It is good on burgers and quesadillas too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 24, 2009
This was really good and very easily prepared! Made a great side dish. I served it with grilled salmon and shrimp. I subsituted fat-free Italian dressing also, and you couldn't taste any difference.
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Cooking Level: Beginning

Living In: Auburn, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 19, 2009
I used fresh garlic instead of garlic salt. Very good snack recipe! Will make again!
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Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 15, 2009
AMAZING!!!
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Cooking Level: Beginning

Home Town: Clifton, New Jersey, USA
Living In: Secaucus, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 28, 2009
I've made this twice in the last 2 weeks and can't stop eating it. I used fresh tomatoes and peppers from my garden. I omitted the black-eyed peas and used extra black beans instead. Adjust the jalapenos to your taste, I only used a tablespoon and it was plenty spicy for me. I served this as an appetizer/ dip with scoops corn chips. A winner!!
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Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 14, 2009
Yummy! I used fresh Jalapenos instead of pickled. Next time I will use red onions (or green) and maybe add chopped black olives. This was a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 13, 2009
OMG this was soooo good! Needs MORE cilantro and onions though. A little wary about the Italian (what?!) dressing but it was fine. I have to twist my husbands arm to eat vegetables however I couldn't keep him out of this - he LOVED it! Way easy to make! It is a keeper!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 10, 2009
Didn't like this at all. Made it as directed but I should have used my own judgement and left out the cilantro and use only half the pepper and onion.
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Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 6, 2009
I made a double batch to bring to work and it was all gone by lunch time! I did tweek it a little. I added the juice of one lime, left out the cilantro, and added diced green chiles instead of the jalapenos, then simply served it with tortilla chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 2, 2009
Outstanding. I only used about half of the italian dressing, that was plenty. I ate this for dinner one night! Would be wonderful with grilled chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 21, 2009
Very easy, light & healthy. I used pinto & black beans (couldn't find canned black-eyed at my store), went heavy on the cilantro, and used Paul Newman's light lime viniagrette for the dressing. As a finishing touch, I squeezed a lime over the whole thing. Lime & cilantro are one of my favorite combinations. Guests ate it up. Great on tortilla chips or fritos.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 21, 2009
Very, very tasty! Omitted the cilantro (personal taste). Easy recipe that gets better as it sits. We had some leftover spaghetti noodles that we sliced up a bit and threw in the following day. It was fantastic! I thought I had Zesty or Robusto Italian dressing but didn't. I would've used that instead of straight Italian but it wasn't even missed. It was quite "robusto" enough on its own. Thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 16, 2009
Absolutely delicious ! I was wary about the whole cup of Italian dressing, but it worked great ! I also added a diced avocado and a dribble of lime juice. This is one I'll be making again. Thank you !
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 7, 2009
I make a similiar dip...HOWEVER i add feta (which makes the dip), fresh garlic and 1 can shoepeg corn. ALso, i serve it with Fritos scoops....EVERYONE loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 23, 2009
I made this and took it to school to share with my fellow workers. Everyone asked for the recipe. I doubled the recipe and reduced the jalepenòs to 1 tbsp. for those like me who don't like it too spicy. Excellent recipe. I make it over and over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 10, 2009
This is an awesome recipe. I bring it everywhere and always get asked for the recipe. I don't like tomatoes so I use roasted red peppers in their place. I also use fat free Italian dressing and serve it with baked scoops. This makes it a very healthy snack to bring, without anyone thinking they're eating healthy. I sometimes mix this recipe with lettuce and reduced fat cheese for an awesome southwestern salad. That gets rave reviews also. There are many variations on this recipe, but I like this one the best. Always go for the fresh cilantro as it makes it taste so fresh!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 17, 2009
If you are fan of *bright* flavors like cilantro, drop the black eyed peas and use fresh de-seeded jalapenos. I also recommend rinsing any beans before using them for a purer flavor and less sodium. Also, Trader Joe's sells a frozen corn that is "fire-roasted." the kernels are big and striped with the roastedness. Works great in a dish like this.
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Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 21, 2009
When I make this, everyone raves. They think that it takes a long time to make. I almost want to tell them that it did, just to impress. But then they ask for the recipe, and find out the truth. I even had a Cardiologist compliment me on this one!
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Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 18, 2009
Excellent recipe..used Rotel tomatoes with green chilis and used diced red onion. I used frozen corn and just ran cold water over to thaw, and used olive oil rather than the Italian dressing. You might want to start out with about 1/2 cup olive oil and store overnight in the fridge. The next day, add additional olive oil to get the consistency you want. Excellent with pita chips!!
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 1, 2009
Love this, wouldn't change a thing! Best served with Scoops chips.
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Cooking Level: Intermediate

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