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Reviewed: Aug. 30, 2008

this was very easy and very inexpensive.. instead of fresh jalepenos, i used diced that i had in the cupboard and it came out really good.. i would make this again

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t.naus

	Cooking Level: Expert
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Reviewed: Feb. 10, 2008

I have to give this 5 stars because it was so easy to make and everyone loved it. I did omit the olives because most in our family don't like them and it was still great.

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I added tomatoes to add a color and taste and did diced green peppers rather than jalapenos. Excellent, but one word of caution: I attempted to make this a one-pot deal. NO CAN DO! You must SHRED the mozzarella and bake as directed. If you do like I did, the melting will be uneven, and you will eventually cook the water out of the mozzarella and end up with one big cheese lump surrounded by water and mayo mixture. Overall, taste superb, but presentation severely lacking due only to my not following the directions by trying to simmer it.

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Renae Sattazahn

	Cooking Level: Intermediate Home Town: Branson, Missouri, USA
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Reviewed: Feb. 4, 2008

This was great! Made it for superbowl. Everyone loved it! Baked around 30 min to get the chease really golden brown on the egdges. If i change anything next time, would be more peppers!

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Jennifer King

	Cooking Level: Intermediate Home Town: Santa Maria, California, USA Living In: Harrisonville, Missouri, USA
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Reviewed: Dec. 17, 2007

This is very similar to the cheese dip I have been making. People were amazed at the ingredients only being 4 items... But.. it went perfect with Ritz crackers to (top it off).... I usually use the bagged-grated (moz, cheedar,jack) type cheeses. I then used onion, mayo and canned jalepeno per taste. I never baked it. Left it in the refrigerator for several hours to let the mixture blend. I took it to school the next day in a bowl and serve it with Ritz crackers.. its delicious!!!When I served it ...within 1.5hrs ..it was gone. Thats about the fastest recipe to disappear I have made in my 12years. I'll try to bake it next time..interesting. thanks for sharing.

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debbyc1026


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Reviewed: Dec. 12, 2007

I made this recipe for Thanksgiving. It went over very well! Was easy to make and flavorful!

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TRUESUNN

	Cooking Level: Expert Home Town: Trenton, Michigan, USA Living In: Flat Rock, Michigan, USA
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Reviewed: Nov. 20, 2007

Don't be shy on the jalepenos. I was a little hesitant...but I wished I would have put more in the recipe! THis was an excellent, gourmet cheese dip.

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Didi


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Reviewed: Oct. 7, 2007

Loved it! I added scallions and an extra jalepeno, and next time I might skip the olives.

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Marilyn

	Cooking Level: Intermediate Home Town: Rowley, Massachusetts, USA
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Reviewed: Dec. 31, 2006

I've made this three times and everyone has been asking me for the recipe. I made it for my last party and it was gone in no time. I added a little chopped onion just for my own taste. Thanks for the recipe.

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KINZIM


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Reviewed: Nov. 20, 2006

I made this for a Packer party and everyone enjoyed. I did leave it in the oven a little longer than the recipe states. Ate it with tortilla chips. Also had it with chicken breasts-yummy!

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Jamie


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Reviewed: Nov. 3, 2005

This was pretty good. My husband loved it. It took longer than 20 minutes for the edges to turn golden. The dip wasn't as smooth as I was expecting. Next time I will try leaving it in the oven longer. Overall it had a good flavor. It was quick and easy too.

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TUGGLY


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