Reviewed: Sep. 15, 2008

I have a version of this recipe that is only a bit different. I only add 1/4 cup of salsa so that the dip doesn't turn a strange shade of pink (not very appetizing even though it tastes good!). I also stay away from red pepper unless I chop them well in advance and they have been drained. Otherwise, the water from the peppers makes the dip runny... People at parties and picnics can't get enough of this dip and I have handed out the recipe 100 times. I prefer sharp cheddar cheese to mild as it gives the dip an extra kick. That is a matter of personal preference though...

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Reviewer:

PrincessDaBurgh

Cooking Level: Expert

Home Town: Hermitage, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 25, 2007

I changed recipe slightly and it was still great. Use 1-8oz cream cheese, 1/2 cup garden salsa, 1 cup finely shredded mild cheddar, 3 TBS chopped black olives, 1 tsp green onion (no red bell pepper). Use a hand mixer to blend all ingredients together. Sprinkle some finely shredded mild cheddar on top and chill. Serve with crackers.

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Reviewer:

Nancy

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Jan. 1, 2007

Very good and tasty recipe. Perfect for parties, get togethers, etc. Just be careful when mixing salsa with cream cheese mixing too much makes it pink. Otherwise very good! Everyone loved it!

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Reviewer:

Tracey

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Reviewed: Jul. 27, 2006

Good, quick, and easy, but how can you go wrong with any of these ingredients? It doesn't make very much so you might want to double it if you're feeding a crowd.

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