Reviewed: Feb. 3, 2007

This was a great dip to serve with "scoop"-style tortilla chips. I used about half as much cheese as the recipe called for (a shredded Mexican blend) and mixed it into the dip before baking. Also, I thought it needed a bit more hot sauce (try Frank's Red Hot) and used about 2 teaspoons. My husband and father-in-law loved it!

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Karen

Cooking Level: Expert

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Reviewed: Feb. 3, 2007

This was wonderful! I used a can of refried beans with jalepenos to ensure it had enough kick. I'll definitely make this again!

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ACARROLL2

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Reviewed: Jan. 22, 2007

yum...i used a can of black refried beans along with half a can of regular that i had leftover. didn't have any taco seasoning so i used a couple drops of habanero sauce along with the red hot. used a white onion instead of green and omitted the parsely. i also added a can of diced tomatoes with chipotle for a bit more flavor, and used some varieties of shredded cheese that i had on hand to use them up. cooked it in a crock pot on low for about 3 hours and then added taco seasoned shredded cheese on top which melted in 15 minutes. 5 stars for the idea, which i found using ingredient search to use up my leftovers. i don't think people should change a bunch of ingredients and then give a bad rating (makes no sense..) peace and love ~ jewels in the keys

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JewelsInTheKeys

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Reviewed: Jan. 19, 2007

Our family loves it. We've been making it for a year now. We make it with 1/2 the cheese in & 1/2 the cheese on top, or play around w/the ratio. You can get fancy with your cheese blends too. We no longer use the Parmesan. The flavor was too unusual for us. This even re-warms great in the microwave.

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BURRITOSMOM

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Reviewed: Jan. 2, 2007

Major hit at the New Year's Eve party! And delicious served hot or cold with tortilla chips!! Thanks!

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Shauna Rogers

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Reviewed: Jan. 1, 2007

Unfortunately, this was boring looking on the appetizer buffet. It was also bland tasting...reminded us of the refried beans at Taco Bell. Nobody ate it.

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OSuzyQ

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Reviewed: Jan. 1, 2007

easy,quick and delicious, I didn't change a thing!

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 31, 2006

I tried this recipe tonight and my husband and I both loved it!! I didn't have any green onion so I subsituted white onion and added a clove of minced garlic. I also added additional taco seasoning and added to both the cream cheese mixture and the refried beans. I used more hot sauce and added a little cayenne and also used monterey jack with jalepeno peppers. I cut the recipe in half and I will be making this again very soon. I highly recommend this.

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FLAME673

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Reviewed: Dec. 29, 2006

THE HOT BEAN DIP WAS VERY GOOD I WILL USE IT AGAIN. EASY TO MAKE WITH NO CHANGES AND EVERY ONE THOUGHT IT WAS EXCELLENT. THANKS FOR THE RECIPT JULIE

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mac

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 26, 2006

I skipped the parsley and green onions; dip was quick, easy, delicious. What more can you ask?

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 23, 2006

I used pinto refried beans (where you can see noticeable differences in color amongst the beans vs. the typical refried beans), a Taco Blend of shredded cheese (cheddar and jack) that has added spices, and then substituted a layer of pepper jack for the top. I also added a little pickled jalapeno within the dip for little more flavor and heat and was generous with the green onions. Nix the parsley - you really can't taste it if you make the same changes I did. Next time I'm trying it with the chipotle-flavored beans! I also made mine in the slow-cooker. Just cooked on high for about an hour or so. Came out great!

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*~* Erin *~*

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Newark, Delaware, USA

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Reviewed: Nov. 26, 2006

This is a good bean dip for my friends who don't like really spicy food. Next time I will use Jack with jalapenos instead of plain Jack for the cheese. I also will probably throw in a habanero or 2 or 3 jalapenos since we like spicier foods.

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DECAR48

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Reviewed: Nov. 20, 2006

I made this for the Canadian Grey Cup hosted at my mother in law's, it was a huge hit and the dish was empty in no time. I would not change a thing.

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Rachel K

Cooking Level: Intermediate

Living In: Landmark, Manitoba, Canada

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Reviewed: Nov. 12, 2006

Was very good, however, after a few bites, the refried beans were overpowering. Next time will probably cut the amount of refried beans added. I also did not have any montery jack cheese on hand, and used just sharp chedder.

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Nov. 3, 2006

Husband went crazy over this! Seriously, after his first mouthful, I could hardly get the bowl away from him. I made it with Neufchâtel cream cheese, Chipotle-flavored refried beans, and I didn't bother with the parsley. Delicious. I will definitely be making this again. Thanks, Julie!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 16, 2006

This was good, but I didn't feel that this was any different than the bean dip that I make with less ingredients.

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TALCOTT

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Reviewed: Sep. 15, 2006

I love this dip! I make it with fat free cream cheese, fat free sour cream & fat free refried beans. I use regular shredded 4 blend Mexican cheese & it is awesome.

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SWEETMICHELE

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Reviewed: Aug. 21, 2006

This was delicious. I made 1/2 the recipe and it made plenty to fit into a glass pie plate. I also didn't use quite as much shredded cheese as I thought it was cheesy enough. Very tasty!

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SARATHERESA

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2006

This is a good basic bean dip. Here's what I did based on others' reviews: I took out 1/3 of the cream cheese and added a whole packet (1 oz) of taco seasoning. The texture was creamy, but not so much so. I wish I hadn't added the whole packet of taco seasoning because it's rather salty. This is easily remedied though with the addition of shredded lettuce and freshly diced tomatoes. I can easily see this being used as burrito filling too.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2006

I brought this to a potluck today at work, and people RAVED over it. However, I thought it was very good, but not great. I thought it needed more tang or something. Also used Neufchatel cheese instead of regular cream cheese & vegetarian refried beans to cut out the lard in "traditional" beans & to cut down a smidge on the fat this is loaded with. Also added a ton of tabasco (yum!) and about 1/2 cup of chopped green onions. I'd still like it spicier if it were just me. Next time I'd like to try it with black refried beans, or a combo of both. Maybe toss in some green chiles & black olives, too. COOKING TIP: Last night, I dumped all the ingredients in the crock pot and brought it to work with me this morning, putting it on low for 2.5 hours, and stirred it a couple times. It came out just fine! About 15 minutes before serving time, I topped with the remaining cheeses. It disappeared in no time! Thanks, will make again!

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