Reviewed: Nov. 5, 2007

I Really Didn't think This Recipe Was Bad (And Everyone I Work With LOVED It), But I Used It More As A Guideline. I Doubled The Tomatoes, Chilies, & Corn. I Only Used About A TBL Of Flour Too. Also Added Some Oregano & Cayanne Pepper In The First Step. Next Time I Think I'll Try Using Salsa... It'll Probably Be More Like Salsa Con Queso Then.

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Reviewer:

Jess

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Reviewed: Nov. 29, 2003

This recipe needed a lot of tweaking! It contains way too much flour. I did get a good idea from the base of the recipe. I used Rotel tomatoes, not drained, and 1/2 cup sour cream. I also added some garlic powder and cumin. Then used 1/2 Monterey Jack cheese and 1/2 sharp cheddar along with an additional can of green chili peppers. Keep on low heat and do not allow to boil.

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Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Apr. 16, 2003

I found this dip to be very bland & pastey.I had added chili powder & garlic after tasting it but it still had a weird thick pastey texture.Maybe it would be better with salsa mixed into it but I wouldn't waste the ingredients to try it again.

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