The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 19, 2006
Very good - not very spicy. Will add some jalapenos next time. Still very tasty.
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2 users found this review helpful

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Photo by Sheryl E.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 26, 2006
This dip always goes fast, and I am constantly having to repeat the recipe for those who try it. It packs an all around great flavor, and is extremely tasty!
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Photo by AngieM

Cooking Level: Expert

Home Town: Oskaloosa, Kansas, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 5, 2006
This is the best dip ever! I've made this for several tailgating events, which is great for passing around the parking lot. The only thing I added was a can of sliced black olives.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 17, 2006
This was great! Believe it or not, I actually used refried beans instead of cream cheese. It was excellent. Not as spicy as I thought it would be though, so maybe next time I will up the amount of heat.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 12, 2006
Awesome! Made this as an appetizer at a Pampered Chef party and it went over very well - 5 people asked for the recipe. Used salsa (drained) in place of canned tomatoes/chiles. Grilled the chicken and put into food processer (after cool) to shred. Served with tortilla chips. Very easy, very good!
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6 users found this review helpful

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Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA
Living In: Warwick, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 18, 2006
I copied the previous reviewer and used this in a quesadilla as well as in a wrap. So good I had it for lunch and dinner the same day.
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2006
I used this dip as a filling for quesadillas and everyone loved them! Simply spread the dip on one half of a flour tortilla, topped with shredded mozzarella and/or cheddar, sprinkled on some more fresh cilantro and folded in half. Grilled them a few hours before my party started and put in the refrigerator. Then about 30 minutes before I was ready to serve them as an appetizer, I put them in a 350-degree oven for 20-30 minutes to warm them up. Had guacamole and salsa to top them with. Definitely make this dip a day or even two ahead of time for the flavor to develop. Also, I used one store-bought rotisserie chicken which worked wonderfully.
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19 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 20, 2006
This is so yummy. I've brought it to two parties and everyone went crazy each time.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Geneva, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 10, 2006
The review by ERINCHELSEA says it all - it is addictive! I followed the suggestion to make sure that the chicken was finely chopped and added some salt. Rather than green onions, I used a small yellow onion that I ran through a food processor (my method for hiding such things from some people). Thanks for the terrific recipe.
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Cooking Level: Expert

Living In: Mattoon, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 13, 2006
Loved This!! A quick & easy appetizer/snack to pull together in a pinch! Tasted great! Served it with an assortment of crackers instead or tortilla chips & it was perfect for dipping!
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 30, 2006
This is so addictive! Next time I will chop up the chicken a little finer because it was hard to scoop with the big chunks of chicken. I may add a little salt, as well.
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4 users found this review helpful

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Cooking Level: Expert

Living In: Webster City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 31, 2006
Delicious!!! Great taste that everyone can evjoy, yet different from your typical dips.
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Cooking Level: Expert

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 22, 2006
What a wonderful dish. I knew just by looking at the ingredients it would be tasty. I took this to a superbowl party and I chose to heat it up and serve. What a good choice because as it warmed up...guys came out of the woodwork looking for whatever it was that smelled so good. They swarmed on it like locusts and if they could have gotten away with it I think someone would have licked the plate. I served this with hard corn tortilla chips and soft flour tortillas. Great recipe as is, but you can tweak it to suit your tastebuds with different/more cheese, spicier, etc. I am going to try this base without chicken and spoon it onto a thin chix breast and roll and bake it in the oven. Then serve with some kind of corn/black bean relish...getting hungry just thinking about it. Make this recipe and you won't be disappointed.
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14 users found this review helpful

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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 7, 2006
ABSOLUTELY DELICIOUS! This dip is wonderful and the longer it sits, the better it is. Thankyou!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 14, 2006
I wasn't too sure about this until I had my first bite. I now crave this yummy dip. My good friend and I made it together and she begs me to make it for her. This would also be really good in a pita or tortilla!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2006
Delicious! Every time I bring it someplace people comment about how good it is! I use the Rotel Extra Hot Tomatoes with Green Chiles. Nice thing is it's even better if made a day ahead of when you plan to eat it.
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5 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 19, 2006
This is the best dip that I have ever had! I did not think that I would like it because I am not a cream cheese fan, but the flavor blended wonderfully. It is the only dip that I enjoyed snacking on for a couple of days. Thanks for sharing this one!
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 8, 2006
I really liked this recipe, especially the day after making it. I too, added extra cilantro and cumin, and I will use even more next time. I added some Cholula hot sauce and a little salt to give it a little more flavor. Angela
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 4, 2006
This was good and easy to prepare. I enjoyed all the flavors but I did not enjoy it cold. I think next time I will try to bake it and see if that makes it even tastier. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 3, 2006
Yum! I made this over the weekend. I didn't have as much chicken as it called for but it was still very good. I used a about a teaspoon more cilantro just because I love it. I also baked it in a 350 degree oven for 15 minutes because I already had 3 cold dips for the party I was having. This dip is delicous hot or cold.
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4 users found this review helpful

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