The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 28, 2008
Made this last night,and it was pretty good. I too found the milk to make it soupy, would lessen it or omit it and try again. Found I missed some crunch, might add some green onions, or corn and black beans as per others suggestions. We also kicked it up with Hot Sauce, as the medium salsa just wasn't enough heat. Had too cook it quite a bit longer also, but it's a great start. Some tweeking will make it our new favorite! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 7, 2008
People always ask me for the recipe when I make this dip. I make this with hot salsa and onion and chive cream cheese. Everything else is same. Awesome dip
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 25, 2008
Very good! A nice change to the same old spinach dip!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 18, 2008
We thought this was a great base recipe that we could play with and make changes to. We used Rotel original instead of salsa to give it a bit more bite which was great. We changed the cheese to colby/jack b/c we had it on hand already, and used regular milk instead of evaporated. We did not add the vinegar at all and used the olives only as a garnish. I will say be sure to dry the spinach thoroughly, I used paper towels to soak up excess moisture, so it isn't too runny. I microwaved it for about 6 minutes instead of baking b/c of lack of time and it turned out perfect! We will definitely be making this again as it was a crowd pleaser for Sunday football games! Thanks!
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Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 10, 2008
This wasn't that great at all.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 10, 2008
I made this for a family gathering, and everyone absolutely LOVED IT. I tweaked it a lil bit, but great recipe!!!
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Photo by Graham Fam

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 31, 2008
Really yummy! We've been looking for a recipe that is similar to our favorite dip at a restaurant and this comes pretty close. Big hit with the family!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 13, 2008
Awesome recipe! I give it 4 stars because I did not add any milk to it. I also sprinkled cheddar cheese on top. It got rave reviews. I also think that with some added chicken you'd have an awesome filling for enchiladas!
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Cooking Level: Expert

Home Town: Powell, Tennessee, USA
Living In: Stockbridge, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 11, 2008
I make this all the time to rave reviews. I gave it 4 stars because I changed the recipe some. I totally omit the milk and vinegar, and substitute a mexican blend of cheddar and jack for the monterey jack cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 10, 2008
this was very good. i think i'll add a little less spinich next time.. it seemed to overwhelm the rest of the ingrediants.
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Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 11, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 1, 2008
This was a huge hit at my book club. Everyone gobbled it up and wanted the recipe. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 17, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 26, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 2, 2008
Very good dip. My family loved it!
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 26, 2008
This is a great variation of a spin dip. It looks like of icky but tastes great!
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Jen

Cooking Level: Expert

Home Town: Oregon, Ohio, USA
Living In: Ottawa Lake, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 22, 2008
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!
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Cooking Level: Expert

Home Town: Jamul, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 8, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 26, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 25, 2008
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.
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Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA
Living In: Longmont, Colorado, USA

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