WOW! I mad this for Christmas Day this year 2010, & it was a hit. I did what another viewer suggested. I added 1 1/2 cups of sour cream, 1 1/2 packs of cream cheese. Everything else stayed the same. Plus I went to our local Mexican Restaurant & bought freshly made salsa. I'm telling you I will never go back to other cheese dips. Oh! I also use the Sargento Authentic Mexican Shredded cheeses, I use 1 1/2 bags if that cheese. So as that viewer said, I also doubled the recipe. It was just enough for a nice round of Italian bread or a Farm bread, or even a sourdough bread & baked it in aluminum foil & baked it for 2 hours, the last ½ hour I opened up the foil to let it get a little crispy. I also stirred it around half way during the baking. All I can say is YUM-MO, You won't be sorry :)
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WOW! I mad this for Christmas Day this year 2010, & it was a hit. I did what another viewer...