Reviewed: Jan. 3, 2010

I loved this dip, and so did my husband, I did change the salsa to a fresh cup of pico de galo, (available in grocery store already chopped) and added chopped jalepeno peppers for extra spice.I also used sharp cheddar and monterey jack mixture instead of pepper jack, since I added my own peppers. Great recipe!!!!! a must have in your box!!!!!!!!!

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4 users found this review helpful

Reviewer:

glenda

Reviewed: Dec. 26, 2009

This is a super easy and yummy dip. It has already been requested by some of my friends. The pepper Jack cheese gives it a little kick and I feel sets it apart from other cheese dips.

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2 users found this review helpful

Reviewer:

zoe

Cooking Level: Intermediate

Reviewed: Oct. 26, 2009

this was very good i add a lot more jalapenos, but still feel something missing i will kep playing around with and keep you updated!!!

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2 users found this review helpful

Reviewer:

wendy

Reviewed: Oct. 14, 2008

This is MUCH better than jarred queso I used Cabot pepper jack and a medium salsa and the heat and seasoning levels were great! To top it all off if you can make a simple cheese sauce you can make this dip!

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6 users found this review helpful

Reviewer:

Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

Reviewed: Dec. 7, 2007

Followed recipe but the cheese still was not melted smooth. Could be the brand of cheese I used. Anyway my husband made this on a couple of times and he loves it and kicks up the heat by adding more hot sauce.

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4 users found this review helpful

Reviewer:

BTJP

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 14, 2007

I was also not impressed with this recipe and felt it tasted too floury (even after giving it plenty of time to cook off the flour taste). I also felt it was too spicy and not "cheesy" enough.

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5 users found this review helpful

Reviewer:

LILYANNE746

Reviewed: Jun. 18, 2007

This is an excellent dip! My husband likes his dips a little spicier, so I just added some jalapeno seeds in with the flour and tumeric and it came out perfect. Will definately make this again. Thanks for a great recipe!

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7 users found this review helpful

Reviewer:

SHANDO6116

Cooking Level: Intermediate

Reviewed: Feb. 4, 2007

The cheese dip served in Mexican Restaurants consists of Land O Lakes processed american cheese (can be found at Wal-mart's deli and there is no sub) and half-and-half. That is it. Oh, and grate the cheese instead of cubing. It melts nicely. I have searched and searched for this as well. Yummy, usually I add jalapenos or a can of green chiles.

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34 users found this review helpful

Reviewer:

KAMKNAUSS

Reviewed: Sep. 10, 2006

I am looking for the cheese dip served in Mexican restaurants throughout the southeast. This is NOT IT. The texture was funny (I could "feel" the flour) and the spice totally overpowered the cheese. Maybe I would have been less disappointed if I wasn't trying to find a particular result.

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14 users found this review helpful

Reviewer:

June

Reviewed: Jun. 29, 2006

was craving cheese dip and i'm so glad i found this recipe! using evaporated milk and flour hadn't occurred to me. I added canned green chiles and not so much salsa, due to what I had on hand. I think I used too much tumeric, so next time I'll tone that down to my tastes. This is wonderful!

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14 users found this review helpful