Reviewed: May 20, 2012

I made this dip for a Cinco de Mayo party and ended up leaving with half of it left. Half of the guests enjoyed it enough to ask for the recipe. I thought it was pretty good, but my taste prefers the traditional spinach dip.

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Reviewer:

azarret114

Reviewed: May 6, 2012

Delicious but revised as per other reviewers. Omitted the evaporated milk. Also omitted the black olives for preference and made the salsa fresh from scratch. It needs a bit more spice.

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Reviewer:

Jessellessica

Reviewed: Apr. 20, 2012

This tasted a whole lot better than it looked!! It was fabulous!! I used fresh spinach and added a layer of monterey jack cheese to the top before baking. Served it with tortilla chips. Everyone at my daughters birthday party just raved about it! Good job. Next time I think I will add a can of black beans though.

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Reviewer:

pettus7313

Reviewed: Mar. 15, 2012

This spinach dip is quite possibly the best I have ever had!!!! The best part is the no mayo!! It doesnt last long once out of the oven!!!!

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Reviewer:

KelBel91

Cooking Level: Expert

Reviewed: Feb. 21, 2012

We are having a food day at work today and one of the girls brought this dish in and when I asked for the recipe, she told me she got it from here. I love love love this receipe. Cant wait to try it at home!!

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Reviewer:

Erin

Cooking Level: Beginning

Reviewed: Jan. 3, 2012

I'm sorry but this dish just wasn't for me. I had a large bag of spinach to use from Costco so I decided to try this. Some of the ingredients seemed weird but I decided it had to be good with so many positive reviews. Nope. Maybe it was because I used a 'mexican blend' of cheese, or maybe it was the brand of salsa, or the fresh spinach or maybe all of that combined. Sorry Linda. Glad others enjoyed it.

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Reviewer:

Nikki

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Dec. 29, 2011

This is excellent! I make it all the time for social gatherings and it is always a huge hit. I made a little change to it. I omitted the evaporated milk, olives & vinegar, then added about 1 cup of black beans. I also use a medium-hot salsa and a blend of cheddar, mozzarella & monterey cheeses. mmmmmm, making it again tonight!

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Reviewer:

tiena

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

A big hit at work!

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Reviewer:

Stacy.Cape.Coral

Reviewed: Nov. 20, 2011

I loved this recipe! I cooked it for a church Mexican supper, for which I wanted a new take on chips and dip. For my personal tastes, I give it 5 stars! Tastes fantastic and was very easy to make. However, it was not very pretty, and not much got eaten (people didn't know what it was and couldn't tell what was in it). Every person who tried it asked me for the recipe, though!

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Reviewer:

Rhonda

Reviewed: Oct. 3, 2011

This was a great dip. I used fresh spinach instead of frozen (personal preference) and used fat-free cream cheese, almond milk, and reduced-fat Mexican blend cheese, and it was absolutely delicious. Served it with a variety of items - tortilla chips, soft tortillas, and veggies, and it went well with them all. (I also added some Dave's Total Insanity sauce to make it extra spicy.) Will definitely make again.

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