Really good! Made this for a party and everyone wanted the recipe. I used a crockpot rather than baking. Instead of just salsa I used a can of Rotels and some salsa. I did not use the evaporated milk but added a little regular milk to thin it up as needed. I also added more cheese than it called for. This is a great spin on hot cheese dip. I will definitely make this again!

This was a huge hit at my book club. Everyone gobbled it up and wanted the recipe. Thanks

Excellent! I have made this now 3x and every time it disappears! I too, leave out the evaporated milk..it makes it better I think. Also, I add cooked chicken pieces and it's AWESOME! It makes it taste like a chicken enchilada!

I put everything in a pot and melted it all together then tansfered to my crock pot. I used hot salsa as we all love a good kick. Used milk to desired consistency instead of evap milk. It's gone and everyone loved it. Thanks!

This dip is excellent! There was not a bite left. I did change it a little, I only added 1/2 cup evap. milk, and I added Monterrey Jalepeno Jack cheese with the medium salsa, and that was plenty of kick for us!

Very good dip. My family loved it!

This is a great variation of a spin dip. It looks like of icky but tastes great!

I have made this for several dinner parties and it is always a big hit. I omit the olives - just a personal preference, but add chopped up jalapenos. Fantastic!

Very good. I made a few changes though. I made it in the crock pot with chicken breasts & used sour cream instead of evaporated milk. We ate it for dinner with homemade tortilla chips.

When I first made this dip we ate it hot as it says to do in the directions, but the next day we ate it cold right out of the fridge and it was a lot better. I also think having it the next day allowed the flavors to blend better. I took advice from other users who cut out the milk, used hot salsa, and used Mexican blended cheese. Because I love things a bit more spicy, I added a few shakes of taco seasoning. Real good stuff!

This was pretty good - but we like hot salsa dip, and was expecting a bit more zing. I used hot salsa and then dumped a bunch of Tapatio in too and that helped to give it some kick and not get disguised by all the milk-based products.

made this this morning, to test to see if it would be good for a dinner appetizer tonight... (really to make sure it tasted good) AWESOME! the red wine vinegar was just enough "tanginess" for the recipe.. OMITTED the evap milk, as others sugg.. will definitely take w/ me to my next potluck! thanks for the recipe!

Very good. Did not use the evaporated milk. Salt to taste but be careful not to use too much.

This dip is ok but I just feel it was very bland. It could have been the salsa I used. I'll be trying it again with a different salsa but it's a very heavy dip so I don't think I'll be making it often. We like things to have a little bite so if you're the same I would definitely suggest using HOT salsa. I used medium and it wasn't nearly hot enough because of all the cheese. Also, the mixture may seem a little thin before you bake it but no worries, it thickens right up about 5 minutes out of the oven. Overall, it was just average. If the different salsa doesn't improve the flavor I doubt I'll be making it again.

a nice change to the standard spinach dip. a great way to get people who normally won't eat spinach to do so.

Very easy to make, even for this cooking novice! I omitted the evaporated milk and the olives (not a fan) and it still turned out perfect! I have already recommended this recipe to a few others and will be making this again for sure!

Really great twist on ordinary spinach dip. I added Rotel and sour cream, omitted the milk, as suggested. It was just about the perfect consistency. Served with torilla chips and warm pita triangles.