Reviewed: Aug. 20, 2008

I prepared this exactly as stated and thought it was really good. I had some left over and the next day used it on hot dogs Yum Yum!

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Reviewer:

JOAN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mullica Hill, New Jersey, USA

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Reviewed: Oct. 15, 2007

I also use the pie plate version but use monterey jack with jalapenos instead of cheddar.

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Reviewer:

CMF1

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Reviewed: Sep. 18, 2007

This is alright, I think it would be better with taco mix, stirred together with the cream cheese, with salsa and refried beans layered on that with melted mexican cheese on top

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Reviewer:

Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 11, 2007

Excellent dip recipe. I used turkey chili in order to cut down on calories, and would have used lite cream cheese if my grocer had any. I didn't have green onions, either, but used half a regular one, sliced thin. I added hot sauce to the chili to punch it up a bit. Everyone here loved it.

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Reviewer:

Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Jul. 9, 2007

Very fattening, in case you couldn't tell, but also very addictive. I added black beans, which gave it some nice texture. I used 2 green onions, and would have liked more. Be sure to use a thick chip, like fritos, as my thin nacho chips didn't stand up.

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Reviewer:

Jean

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Reviewed: Nov. 21, 2006

I make a very similar dip using a glass pie plate. I spread just 1 pkg cream cheese to form a "crust," then pour in one can of chili WITHOUT beans and spread over cream cheese. Top with the chopped black olives and a small can of chopped Ortega green chilis, shredded cheddar cheese, and bake until bubbly. So easy and always a hit!

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