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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 9, 2008
I made this and followed the recipe almost exactly. I used pepper jack but substituted mexican Cotija cheese for Feta (they are very similar cheeses). I found the dip to be fairly bland to be honest. Nothing really that tasty about it at all. I wouldn't make it again.
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Reviewer:

mandajuice
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 3, 2008
This dip is great! I don't have a blender or food processor, so I used a potato masher to mash it all up. Used an extra 1/2 cup of cheese in the dip, and put a 1/2 cup on top and popped it in the oven for about 20 minutes. My dip was verrrrrry runny (I don't know if that is because I didn't blend it), so next time I make it, I will probably scale the broth back to 1/4 to 1/3 cup. I served it with homemade crostini, tomato slices from the garden, baby carrots, and bite-sized celery pieces. Yummy!
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Reviewer:

Marlena C.
Photo by Marlena C.
Cooking Level: Beginning
Living In: Cherry Hill, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 30, 2008
Awesome! Bunco was "mexican themed" last month and couldn't figure out what else to make, so I hit the internet. (Who needs 5 7-layer mexican dips!!!???) I typically don't care for white beans, OR bean dip for that matter, so made this hoping others would enjoy it. The dip was fantastic! The feta adds a lot. I took the leftovers to my Dad's birthday cookout a few days later and everyone gobbled it up. Definitely a different pot-luck recipe for the box!
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Reviewer:

Jendayi
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