Reviewed: Mar. 8, 2009

Very Good! I did not add the MSG.

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atclark

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

I am soooo disappointed with this salsa. I made 2 giant bowls since it got such rave reviews. I added extra tomatoes and only used half the dressing. I let it sit for 6 hours before trying it. Not good. I let it sit over night and even woke up early to see if it was delicious yet. Sadly, it still doesn't make me want to get seconds.

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rebecca1979

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Reviewed: Dec. 15, 2008

Honestly, I did not think it was as good as everyone else said. It was good, just not fabulous. I made it the night before, and ended up being sick for the party. Since I couldn't go, I used someone's suggestion of making enchiladas w/ it, and it was good. Just not all it was cracked up to be.

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KLS

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Reviewed: Sep. 7, 2008

This recipe is tasty and different, but one thing I would strongly suggest against. DO NOT use the MSG, monosodium glutamate! It makes me absolutely cringe when I see this as an actual ingredient in anything, and is used way too much in prepacked foods as a flavor enhancer. Happy (and safe) eating!

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kamd50

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Reviewed: Jun. 16, 2008

I make this the night before and add the avocado just before serving. I always omit MSG - for health reasons.

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SELEA

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Reviewed: May 11, 2008

I've made this a few times for parties or BBQ's, and it's always a huge hit! I make a batch of Good Seasons' Zesty Italian dressing, and use approx 1/2-3/4 cup...any more that that and it's too oily. Plus, if there's too much dressing it drips all over your guests and is too mess. I also leave out the MSG, and use a 4 cheese Mexican blend that comes pre-shredded in the dairy case. Also, DEFINITELY serve this with "Scoops" tortilla chips. If you use regular tortilla chips it kind of slides off the chip. This recipe is a party classic!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2007

This had a very unique flavor. It didn't taste much like salsa. My sister-in-law really enjoyed it though.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 11, 2007

I only had 3/4 c Italian dressing but it was enough. I also had half a lime so I squeezed the juice into the salad.

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 9, 2007

Made this a day ahead for our tailgating party. With these ingredients I thought it couldn't miss, but it just turned out to be very mediocre. A couple of people really liked it; but most just sort of picked at it. My family said it was just ok - they didn't know why but weren't crazy about it. I had made 2 batches for this crowd and only about 1/4 of the first batch was eaten. Can't seem to figure out what the problem was since I had really good fresh cilantro and tomatoes; and (per other reviews) didn't use the full amount of dressing - 1 c. would definitely have been too much. I had also subbed a bit of sugar for the MSG as suggested in other reviews; but it had sort of a bitter taste and was unappetizing in appearance. Sorry, but won't be making this again.

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MEMPHISBELLE

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 22, 2007

Definitely ***** I have made this salsa countless of times and like many of us here, been asked for the recipe. A tip here: you can substitute the MSG with sugar (which we usually do in chinese cooking). I find that it helps to balance the tart taste of this wonderful dish. Thank you Debra for sharing this recipe.

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lc@singapore

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Reviewed: Jun. 29, 2007

I love this recipe. Everyone always eats it up. I do only use half of the dressing and no MSG. I have even used cheddar when that's all I had, still great. I make it all the time. I like it with corn chips more than tortilla.

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Dyan

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Reviewed: Sep. 3, 2006

wonderful recipe. I add 3/4 cup of the italian dressing (seems to be the right amount) and a half of a small can diced jalapenos and two avocados! Really tastes better the next day.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 19, 2006

This dip is awesome! I made it for card night and everyone asked me for the recipe! It has a wonderful fresh taste...I added extra tomato and avacado.

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RMANAHAN

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Reviewed: Jun. 18, 2006

Huh...who woulda thought?? This IS fabulous, and received compliment after compliment. I did however skip the MSG and added salt in it's place. I actually thought of tossing this with some pasta for an easy dinner for tomorrow. I ended up using Kraft "crumbles" for the cheese which worked very well in this. Next time I will add red onion and jalapeno. Thanks so much Debra for the nice salsa alternative....LOVED it!!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Apr. 23, 2006

Debra, this is wonderful! I used more cheese and added chipotle chili pepper powder for a little kick. I mixed the dressing with the avocado right away and did not have problems with it turning. I made the evening before, refrigerated it, and set it out about 30 minutes before serving. Everyone hocered over it until it was gone. It really isn't THAT ugly of a salsa...

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JONSMOM96

Cooking Level: Professional

Home Town: Bessemer, Alabama, USA

Living In: Helena, Alabama, USA

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Reviewed: Jan. 24, 2006

I gave it a four because it doesn't look so good. It tastes good though. I omitted the olives and MSG. I used diced jalapeño instead of green chile because I wanted it hotter. I'll use slightly less Italian dresing next time.

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LISATEACHER

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Whittier, California, USA

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Reviewed: Jan. 14, 2006

Wow, amazing. I used only half of italian dressing and added just a little bit of lime juice and it was excellent. My husband did not want to share :)

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jan. 11, 2006

A tasty variation to regular salsa. I think I would use less Italian dressing next time, so that flavor is not too overwhelming.

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Krisser

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Reviewed: Oct. 28, 2005

THIS is a keeper! I like this recipe better w/o the avocado but either way it's unbelieveable! I don't use the MSG however it is usually gone before it is put on the table so I don't see a need to! PS-the cilantro MAKES this recipe!! I usually put a little extra. MAKES A WORLD OF DIFFERENCE IF YOU LET MARINATE OVERNIGHT. I have tasted it right after making and wanted to throw it away. I didn't and decided to try it later on and the taste was amazing!

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