I've had the dip like this in only one restaurant, and this recipe very closely approximates it; however, I think this might be one of those things where you're better off not knowing the secret ingredient. I liked it, but once I knew the "something special" was Miracle Whip, my brain was like "That's Miracle Whip!" and I couldn't get past it. If you make this for others, I suggest keeping the recipe a secret. Also, when I had this in a restaurant it was a little runny, like queso, and sort of room temperature. Mine came out thick, and I didn't know if I should heat it some or not. Maybe more milk? To experiment, I added dashes of ground red pepper, chili powder, and paprika, and cut in sour cream. I liked this better...but of course now it doesn't taste like the restaurant dip at all. :-( Finally, my husband, who is from Guatemala, didn't like this at all. In our house we recognize there are two kinds of Hispanic food: authentic and Americanized. :-) Both have their charms (Pass the Old El Paso!) and this recipe definitely falls in the latter category.
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