Reviewed: Jun. 22, 2009

Excellent recipe! Freezes and reheats well. Tastes exactly like the original dish, with less fat and calories. Will make again and again, great to have on hand for surprise guests...just take out of the freezer and heat in the microwave.

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

Very acceptable makeover and when eaten with tortilla chips, it's hard to tell a difference from the original recipe. However, hubby and I agreed that it needs something to compensate for the lack of fat - maybe a little lemon juice and/or salt. When we tasted the dip on its own, it was just a tad flat. Just to make it visually more appealing, I will blend the tofu to make a creamier consistency. Otherwise, it was a very good dip and one that I would make again.

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Kim

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

This was a hit with all ages, but I didn't mention the tofu until it was almost all devoured. I also cut back on the parmesan cheese and there was still plenty of flavor.

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MOMOTM

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Reviewed: Jan. 10, 2008

Really good-- I love the fact that it's more so healthy than other versions, however, mine ended up a little thicker than I prefer.

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thelittlewhitebird

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Reviewed: Dec. 9, 2007

Soo delicious! I accidentally shorted the recipe by half a cup of cheese, but it still turned out great with the right amount of cheesiness. I served it as an appetizer for dinner last night and everyone loved it! In addition to being healthier, it even tastes better than the other spinach dip recipe I used to make.

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Joyce K.

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Reviewed: Nov. 3, 2007

I am so glad I found this recipe on allrecipes. I subscribe to taste of home and could not remember which issue it was in.. The dip is awesome- you can't even tell it's healthy. I can't wait to make it again!

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N'Italia

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Jun. 7, 2007

I was very pleasantly surprised by this dish. I wasn't sure I wanted to try it with the tofu but it turned out great! I would have had no idea that tofu was even in it!

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Reviewer:

gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 1, 2007

This was a wonderful recipe! I did use regular mayo, and the tofu blended nicely. This was a huge hit with everyone. Those who were healthful eaters loved that this was not 2 lbs of cream cheese, and those that were scared of tofu admitted that this was really good and went back for more.

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