Reviewed: Jan. 22, 2009

no evaporated milk, no olives, use hot salsa

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Reviewed: Jan. 22, 2009

This was very easy to make! I added some fresh jalapeno's and used hot salsa.I brought it over to a friends house for Mexican Night and the four of us ate the whole serving!! We loved it! I will be making this again! Thanks so much for the recipe.

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buckeyebre

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Reviewed: Jan. 21, 2009

Very yummy and easy to make a lighter version. Just use light cream cheese and 2% cheese-will have to stir after heated to mix up the cheeses but it tastes very good.

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jenniferbl

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Reviewed: Jan. 19, 2009

This was pretty good. This dish was not raved over, but my guests did seem to enjoy it. Will make it again but may try to tweak it a bit.

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jstephan27

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Reviewed: Jan. 3, 2009

I followed the recipe, but I used light options like 2% cheese, light cream cheese, and fat free evap. milk. We all really liked it(gone in a flash!!), but I think I will use hot salsa next time. All the other ingredients dilutes the heat of the salsa. I also wonder what this would be like using tomatilla salsa. I might try that some time. I will definitely make this again.

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Jan. 3, 2009

I'm not allow to bring anything else to work!!! This is fantastic!! We have even eatin it as a side dish!!! Don't change a thing!!!

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KAWGIRL

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Jan. 1, 2009

I took this recipe to a New Years party, and everyone loved it. The only thing that I will change next time I make it is to use hot salsa instead of medium salsa.

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dragonboy4578

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Reviewed: Dec. 28, 2008

This was definitely one of the best dips I've ever had. I brought it to a party and the whole thing got eaten! I did omit the powdered milk and I used diced chili peppers instead of the olives. I'm really happy with the result and will definitely make this dip again and again!

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cclem

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Reviewed: Dec. 27, 2008

This was great and devoured very quickly. I did add some chopped, sauteed jalopenos because we like spicy. Omitted olives due to preference, and evaporated milk due to comments from other reviewers. As a result, it was pretty thick when it came out of the oven, so I added a couple of spoonfuls of cream. Will definitely be making this often - thanks!

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OTTAWACOOK

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Dec. 27, 2008

I wanted to take a photo of this, but before I could grab my camera people were digging in. I thought I would have to just take a picture of the leftovers. Leftovers, what leftovers!? With the exception of using low fat cream cheese and fresh salsa, I made this dip exactly as written. It was a huge hit as a starter to a Mexican themed meal and I will definitely make it again.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 26, 2008

Family enjoyed it. I did not find it to be the best ever.

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AZnative

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Reviewed: Dec. 15, 2008

I've made it twice...once exactly as is and then again with my changes. The first time didn't go over very well. It was very runny. But the second time I made it, I left out the evaporated milk and I accidentally forgot the vinegar and it was creamy and delish!

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Nov. 26, 2008

Decent but nothing special.

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babylynnz

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Lake Tahoe, California, USA

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Reviewed: Nov. 20, 2008

This dip was fabulous!!! I left out the olives (hate them) and vinegar. It was super yummy. I took it to my Bible study group and everyone raved about it. Had it with Tostitos scoops.

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JAFA425

Cooking Level: Expert

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Reviewed: Nov. 15, 2008

I LOVE this dip. My whole family loves it too... it's considered my famous dip now. I also didn't add any evaporated milk but I used nacho flavored shredded cheese instead on monterey jack cheese and it's perfect.

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kendra_smendra

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 10, 2008

This dip is great. Easy to throw together. I added some cooked chicken breast pieces to my dip. My husband would have never tried it without some meat! Also, I used cheddar/monterey jack cheese mix. Everything else was done as stated in the recipe. Turned out great. I will probably use more salsa next time.

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Kim

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Reviewed: Nov. 9, 2008

A crowd pleaser! I omitted the milk as many suggested and used hot salsa! The results were great! This is a keeper!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 4, 2008

Great dip! I've made it several times and it was always a big hit.

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Amy

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Reviewed: Oct. 31, 2008

This was really great dip!! I made this the other day for my hubby & it was excellent! I did however make a few changes. I took another person's advice & skipped the evaporated milk. It didn't need it at all. Then I added a can of green chili's & jalapinos since I like a lot of spiciness! It was delicous! We saved the rest & reheated it the next day & even then it was still awesome! The only thing is I needed to increase the cooking time because it was hot around the edges but the middle was still a bit cool. Other than that excellent recipe & I think I will make this for my next get together or party! Thanks for the recipe!

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