Reviewed: Jul. 22, 2010

This recipe has too many ingrediants...sometimes less is more. I make a version that consists of one can Rotel (tomatoes and chilies), one block cream cheese, one package frozen spinach, one lb. velveeta, and 6-8 strips of crumbled bacon. Cut up and put in microwave until melted....It is always the first appetizer finished at every party.

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5 users found this review helpful

Reviewer:

klwifemomnurse

Reviewed: Oct. 17, 2009

I would not make this again. The taco seasoning makes it too salty and kind of a unappealing orange color. I think that it would be better with just some cumin. I did not drain the canned tomatoes, and probably should have, as it was a bit watery.

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6 users found this review helpful

Reviewer:

Lynn S

Reviewed: Jul. 8, 2009

It was good, but probably wasn't my first pick.

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2 users found this review helpful

Reviewer:

Allison

Reviewed: Jun. 19, 2009

This dip was a huge hit at wine night. So unhealthy, but so hard to stop eating. Everyone wanted to know what was in it. It makes a ton. You might want to cut the recipe in half.

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11 users found this review helpful

Reviewer:

Claxwell

Reviewed: May 8, 2008

The leftovers that we had made a great stuffing for enchiladas!

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9 users found this review helpful

Reviewer:

MichelleQ

Reviewed: May 6, 2008

This was a great recipe, it was easy to make and everyone raved about it. I was asked for the recipe many times. Made it the night before my party and baked it before serving and it worked out great. Would make it again.

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12 users found this review helpful