Reviewed: Apr. 4, 2009

I'm a little torn on this one, wish I could give it 3.5 stars. This was good, I enjoyed it (liked it better with celery stix vs. tortilla chips) I think it could be a crowd pleaser, but I really don't see myself making this again.

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Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: Apr. 2, 2009

This dip is a tasty side to go along with my mexican lasagna and baked tortilla's. I changed a few things--reduced to 4 oz of fat free cream cheese and exchanged 1 cup of low fat plain yogurt for the condensed milk, and used fresh spinach. My family LOVED IT!!! It's a keeper =)

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Reviewer:

Stephanie

Reviewed: Mar. 26, 2009

This was a LOT thicker than I was hoping for. Still it was ok. Would try again with hot salsa. Would love to get it to a thinner consistency.

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Reviewer:

Ashley

Reviewed: Feb. 28, 2009

this is the dip all my guest love. To make prep easier especially if you are already using your oven, melt the cream cheese and milk together then add the rest of the ingredients and keep on medium heat until combined and nice a hot then serve in a bowl with chips.

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Reviewer:

Rockmama

Home Town: Edmonton, Alberta, Canada

Reviewed: Jan. 25, 2009

After reading the reviews I was so excited to try this recipe. I took the advice of others and eliminated the evaporated milk, replaced the salsa with a can of Rotel's. For the cheese, I used a Mexican blend that had peppers in it, for a little extra kick. Oh and I didn't add olives (b/c I don't like them!). The dip seemed a bit bland to me, so I added some Cumin (maybe 1/2 tspn) and that made all the difference. I heated it all in the microwave then transferred to a crockpot for the evening. It was a hit at the party!

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Reviewer:

Jenn B

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Papillion, Nebraska, USA

Reviewed: Jan. 22, 2009

no evaporated milk, no olives, use hot salsa

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Reviewer:

tkd

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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Reviewer:

buckeyebre

Home Town: Columbus, Ohio, USA

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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Reviewer:

jenniferbl

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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Reviewer:

jstephan27

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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