Reviewed: Jan. 23, 2012

This was easy to put together, but the mustard flavor was a little stong. Couldn't really pick up on some of the other flavors like the pepper or garlic. Tasted best with tortilla chips.

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Dec. 27, 2011

minus one star for too much mustard in original recipe. Next time I made it, only used 1/2 tbsp mustard, and it was much better. I replaced 1/2 of mayo with plain yogurt, which lightened it up considerably. IMPORTANT!!! Make the dip ahead of time - if you put it together and bake right away, it is pretty bland in the beginning and too sweet - however, upon sitting, the flavors of the red pepper and garlic really develop in the finished product!

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Reviewer:

Jezebelina

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

Yum. Big hit. added chopped artichokes and a bit of parmesan and it was fantastic.

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Reviewer:

Juliet M.

Reviewed: Dec. 14, 2011

My Family LOVED this for Thanksgiving. Very easy, make ahead and pop in the oven when you want to serve it!!

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Reviewer:

CPerazzo

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Living In: Fairfield, California, USA

Reviewed: Oct. 30, 2011

I halved this for six and we cleaned the bowl! I loved the subtle tang of the red peppers and it was so nice and creamy. I did scale the mustard back a bit. Used Spicy Brown mustard and probably added about 1 t for the half recipe. Served it with tortilla chips and it was a big hit. I think it would be nice served with Triscuits as well.

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Reviewer:

CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Oct. 21, 2011

It was such a strong red pepper taste. It didn't really seem to mix well with the other flavors. One thing I would recommend is to eat them with tortilla chips. The saltiness of the chip was nice with the dip.

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Reviewer:

Kay

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Louisville, Kentucky, USA

Reviewed: Sep. 11, 2011

I used a whole jar of 12 oz peppers and it was very good when it was cold. I heated it up in a small crockpot for a party and it looked like really gross cat &^&%.. sorry.. but it was great when it was cold!!

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Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Jun. 3, 2011

I have used this recipe for years but forgot to rate it! Everyone loves this and it's always requested. I replace the mayo with sour cream (I hate mayo) and it's great. Low-fat or fat-free ingredients also work fine with this. You can also add corn or black beans to bring it to another level of yumminess!

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Reviewer:

RAESQUARE

Cooking Level: Intermediate

Reviewed: Apr. 16, 2011

delicious, will definitely make it again, made it for a group of 6 people aged 30-60 and they all loved it. Next time might add a bit of Tabasco for some spice.

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Reviewer:

veinoz

Cooking Level: Intermediate

Reviewed: Feb. 26, 2011

this was great! followed exactly except for the shredded cheese (had to make do with some shredded cheddar and mozzarella), but yum yum yum! keeper and will make again.

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