Reviewed: Nov. 28, 2009

I made this for our Thanksgiving dinner and the guests who tried it really liked it. Our only dislike was the saltiness from the teaspoon of garlic salt. It was too much salt. I will definitely be making this again but will omit half the garlic salt. Thanks for the recipe!

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Janet

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Reviewed: Nov. 20, 2009

I have to admit, I didn't stay completely to the recipe. I omitted the mayo because we love the taste of cream cheese and omitted the mozzarella and used only cheddar because it was all we had. We also didn't have fresh garlic, and substituted granulated garlic powder. Fresh garlic would have made this much better, but the dip turned out great! Gone in and hour. It is definitely better warm, and with stood two warm-ups. I blended the cream cheese with the garlic powder and diced jalapenos (I used 3 for extra flavor). It was creamy and not overly spicey. Used Ritz crackers, it was a hit, will definitely make again, just with fresh garlic.

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nfernschuss

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Clermont, Florida, USA

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Reviewed: Nov. 3, 2009

I really hated the combo of mayo and mozzarella.

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abby

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

It wasn't too bad - but I think I'm going to doctor it up a bit if I make it again. It need a little something more.

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crazyjmt84

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Reviewed: Sep. 6, 2009

The flavor was pretty good, but I thought the garlic salt on top of the garlic was a little overkill. I would cut the garlic salt next time. But the thing that ruined it for me was that after it sat for a few minutes, the liquid grease pooled on top of the cheese...a lot of it. Even after I tried pouring it off it was still there, and every time I took a bite it was greasy. I don't know if substituting cream cheese for mayo would help, or using a non-fat mayo, but I wouldn't make the recipe as is again.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Aug. 19, 2009

I made it with half mayo and half sour cream. I also doubled the amount of jalepenos. It was too spicy for me but Husband loved it. Next time I'll omit the olives and add some green onion instead. Not bad. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

I made this for my mom's birthday. I used monterrey jack cheese and 5 jalapenos because we like spicy. I mixed 3 of the jalapenos within the cheese mixture and sprinkled the other two on top. I also added a white onion and tomato. I baked it in a ceramic dish for about 35 minutes because at 25 minutes the center of the dip was not melted enough. It tasted better than I thought it would. I will absolutely make this again.

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 1, 2009

We didn't like this at all. The flavor of the mayo was way too overpowering.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Followed recipe. Great flavor.

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randihunter

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Reviewed: May 13, 2009

I loved this recipe except I'm not an olive fan so I substituted olives for finely chopped red pepper. It gave added colour and really enhanced the peppery flavor. I also didn't use canned jalepenos, but I did have a jar in the fridge so I used some of the juice to up the spicy factor. Fresh jaleps all the way!

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Mrs. Jessica Rabbit

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Mar. 14, 2009

LOVED IT!!!! so easy and goes so fast.... We usually make 4 different batches when we have parties over here...I never add black olives, since I don't like them, but it still turns out great...

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Kelly Donovan

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Reviewed: Feb. 19, 2009

I made these per the instructions and my boys just couldn't get enough. Very good.

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RaKell

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Reviewed: Feb. 4, 2009

This was fantastic, not messy and easy to make. The flavor was wonderful. It sets some and his easy to spoon or slice to put on crakers, bread, or even roasted jalapeno peppers. At any rate, I am making this ahead, letting it sit in the fridge and then making Stuffed Chili Relanos with the left overs. I plan to stuff the Poblano Peppers fresh and then bake. Im hoping that it will be a big winner too. Thanks for the recipie.

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Claudine "Chancy" B.

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Shiner, Texas, USA

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Reviewed: Feb. 1, 2009

This was really good! Mixed it all up the night before and it was a BIG hit for the superbowl party. I did add about 3TB cream cheese cause I had some I wanted to use up. Doubled the jalapenos and used jalapeno olives cause we like things hot. Added a few shakes of cumin, onion powder and seasoned salt. Used reduced fat everything and it still tasted sinfully rich and delicious.

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 29, 2008

LOVED this recipe - I made it for a Policeman's picknic and they gobbled it up. Wish the cheese would have been a little more "melty" - but overall was great.

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Gracie

Cooking Level: Expert

Living In: Issaquah, Washington, USA

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Reviewed: Sep. 14, 2008

My family loves nachos so thought I would try this recipe as something different for a change. It was not only bad but incredibly bad. Even with the jalepenos it had absolutely no hotness to it. The black olives did not add a positive taste and the texture of this dip was not smooth. I made the recipe exactly as printed but we all decided this recipe is not a keeper. We threw most of it away.

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mary w

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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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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beck1123

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Chesterfield, 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: Feb. 3, 2008

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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