Reviewed: Oct. 5, 2009

I thought this was a great recipe. My husband liked it so much he said he was craving it the next week! Its easy to tweak and use what you have available or the low-fat versions and it still turns out great. Thanks!

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 4, 2009

My husband loves this and so did all our neighbors! Great for football parties!

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STORMYEYEZ74

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Reviewed: Oct. 3, 2009

I have made this reciped several times. My whole family loves it. It is best eaten with bread that has been slightly toasted.

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Kara

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

Made this recipe exactly as is and it was SO popular, my sister still raves about it one year later (actually served this on three seperate occasions over a one week period last Christmas, I got rave reviews every time!)

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Kelly Jean

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Reviewed: Oct. 2, 2009

YUM-O! Double the amount of jalapenos for sure!! Add a mixture of parmesean and panko crumbs on top and bake till hot and toasted! So addicting!!!!! Thanks for the recipe! I will be making this again and again!

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Cari

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

Made this for a family birthday last night. FANTASTIC! Doulbled the jalapenos and halved the green chilies. Mixed the parm cheese in with the other ingredients then put extra on the top with buttered bread crumbs and baked. My mother the cook of all cooks asked the recipe and my husband asked for 4 more to go to the shack during deer season. Will be making again. Thanks.

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luvthekitchenintheicebox

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Reviewed: Oct. 2, 2009

Very yummy. I used a little more jalapenos to add a little more kick.

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SKITLES

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

this is great!! used fresh jalapenos from gardens, my neighbors loved it as is!!

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shortiety

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

Best dip ever. I would not change a thing as it was perfect.

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Sandy

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Reviewed: Sep. 30, 2009

I followed the recipe for the dip exactly and baked at 350 for 30 minutes in a hollowed out bread bowl. Delicious!

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DANAPRU

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Reviewed: Sep. 30, 2009

This was AMAZING!! I took this app to a ladies evening in my neighborhood. Everyone loved it and asked for the recipe. My changes: I couldn't find chopped jalapenos at my grocery so I bought a 7.75 oz. jar of jalapeno slices for nachos and chopped them up myself. I used about 3/4 of the jar so I figure I used about 6 oz. The dip was not too hot and quite honestly probably just right, though I might tempt fate next time and use the whole jar! I creamed the mixture the night before and put in refrigerator overnight. I took out 1 hour before baking. I used real shredded parm cheese which I tossed with 1/2 c panko bread crumbs. I topped the filling with the bread crumb cheese mixture and then generously sprayed it with olive oil Pam to ensure a crispy topping. I baked in 400 oven until internal temp registered 165. Then I broiled for 2 minutes. I baked and served this in a shallow Corningware dish. I served with French bread toasts that I prepared myself - slicing the bread, brushing with olive oil and sprinkling with kosher salt before crisping in a 450 oven. Oh! SO AMAZING!

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Shannon

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

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Reviewed: Sep. 30, 2009

Very good spread. I made this for a party this past weekend and it was well received. I used the entire can of diced jalapenos. Gave it a nice kick. I also used the Panko crumbs with the cheese and baked in the oven for about 25 to 30 minutes. Was asked for the recipe several times. I am so glad I tried it. Thanks.

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PATRICIA1944

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA

Living In: Gainesville, Florida, USA

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Reviewed: Sep. 29, 2009

By far the EASIEST dip I've ever made! Tasted great and everyone loved it. I followed the directions exactly except added bread crumbs to the parmesan and broiled it after microwaving. Used baguette slices as a dipper.

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LDB

Cooking Level: Expert

Living In: Savannah, Georgia, USA

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Reviewed: Sep. 29, 2009

This was very good. I used more jalapenos. Everyone who ate it liked it.

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 28, 2009

EXCELLENT!! I had a big crowd so increased as I thought fit and the results were perfect.. used 3 blocks of cream cheese, a 4 oz can of chopped jalapenos, a 7 oz can of chopped grn chilies and stuck w/ 1 c of mayo. I put all of this in an 8x8 dish topped w/ parmsean and bread crumbs (I really wanted to use panko but I was out, I will next time) sprayed with olive oil and baked at 325 for 25 min. everyone went nuts over this and I even had men emailing me for the recipe the following day. I could have easily doubled what I did and it would have been gone! The kids loved it as well. I served with Triscuit Thin Crisp and Pita Chips...This was a winner!

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amy pink

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Sep. 27, 2009

This dip is awesome. Thank you so much!!

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CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Sep. 27, 2009

Yum! I made this for a party last night and everyone raved about it. I took the suggestion of others and topped with Panko crumbs and baked in the over.I also doubled the amount of jalapenos. Delicious!

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Kathy S

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

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Reviewed: Sep. 27, 2009

I've used this site for years, and this is the first time I have rated a recipe. OUTSTANDING!!!! I made this dip for a football party yesterday, and everyone raved about it. I was asked for the recipe at least 10 times. I followed the recipe, but like other viewers, I used Cheddar cheese instead of parmesan, and I used canned whole jalapeno's. About 7 of them, chopped and seeded. Will make this often, it was great. Thank you for sharing!

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Kara

Living In: Lakeland, Florida, USA

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Reviewed: Sep. 27, 2009

What a hit! Took this to a tailgate and everyone loved it. Pretzels are the best as the dipper - kind of neutralizes the flavor and adds some saltiness. I served cold, without parmasean - the parm makes it too greasy.

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