Reviewed: Jan. 19, 2012

Makes a lot!!

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Reviewer:

Shannon

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Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

Reviewed: Oct. 26, 2011

Best dip ever!! I make this dip all the time and get rave reviews. I save time by using 1 large can of chicken, drained. I also bake mine in the oven and serve with Fritos Scoops. Thanks for this great recipe!!!

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Reviewer:

KWADE1

Reviewed: Oct. 22, 2011

Great ingredient list (did skip the green onions since I personally don't care for them). My other change was to use garlic powder (out of garlic) and roasted chicken legs (seasoned with salt and pepper, roasted and then skinned and shredded). I heated the dip on the stove and served in a fondue pot at a party. Was definitely a hit--I did taste it cold and absolutely preferred it warm!

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Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Oct. 17, 2011

Delicious. I made it just the way it is written and it was awesome. Everyone loved it. It does seem like it would be really good to roll up in tortillas for enchiladas.

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Reviewer:

crst

Cooking Level: Expert

Living In: Sulphur, Louisiana, USA

Reviewed: Sep. 9, 2011

Awesome!! I served this at a birthday party and it was gone within an hour! The guests were joking about we should get a picture of them hovered over and around the table!!! It was a hit!!

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Reviewer:

MumUv2

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

This dip was spectacular!! The spices were perfect, and the fresh herbs really added that special something. I would definitely suggest not draining the tomatoes before adding....the liquid made the dip the perfect consistency. I took this to a party, and everyone LOVED it!! Thank you for this crowd-pleasing recipe!

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Reviewer:

photojenny25

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Reviewed: Jun. 4, 2011

I took this dip to a party...it stole the show!! I was short on time, so I used canned chicken breast. I mixed the chicken, cream cheese, rotel & seasonings in my kitchenaid. I tweaked the spices until I achieved the desired taste. I also added garlic granules & onion powder; if I hadn't been serving to guests, I would've added cayenne pepper. I placed the chicken mixture in a serving dish, topped with shredded cheddar cheese, fresh cilantro, fresh diced tomatoes, chopped green onions & black olives. Certainly a crowd pleaser! Will make again. Thanks for sharing!

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Reviewer:

love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

Reviewed: Feb. 23, 2011

Made so many edits and additions to try and improve (there was no flavor); I will not make again.

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Reviewer:

Alison K.

Reviewed: Jan. 12, 2011

Everyone loved it. I definitely recommend serving this hot in a crock pot with tortilla chips for dipping. I think I would leave out the chili peppers next time (personal taste).

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Reviewer:

jenniwithani

Cooking Level: Beginning

Reviewed: Jan. 7, 2011

I didn't think this dip was particularly "sassy" but it was okay. After making it as stated, it was sort of bland so I added hot sauce and minced pickled jalapeno peppers to spice it up a bit. I also warmed it in the oven since it seemed unappetizing when cold. A few people at our party liked it, but there was a lot left over at the end of the night which is highly unusual with our friends! If I try this one again, I will probably add a can of green chilies since I like the idea behind this appetizer and we love Mexican food!

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