Reviewed: Mar. 25, 2012

I had high hopes for this sauce based on reviews. I made it exactly as written and was disappointed that I wasted the money on ingredients. There was too much butter, so much so that I couldn't completely incorporate it and it just sat on top like an oil slick.

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Reviewer:

lalerma

Home Town: Black Creek, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Jan. 1, 2012

Very Good! I cooked this on low from start to finish and had no problems with graininess. I hate to change recipes from the get go but ended up using Greek Yogurt in place of Sour Cream and Jalapeno Peppers (that's what I had on hand). I don't even care for spicy hot dishes and enjoyed this! Hubby licked the bowl clean. Will make again.

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Reviewer:

VEALCALF

Cooking Level: Expert

Home Town: Uniontown, Pennsylvania, USA

Reviewed: Oct. 26, 2011

EXCELLENT dip. We are a cheese dip fanatic house and I was looking for something different. This was it!!! You must however cook on LOW...LOW...LOW. I have done this before and had a whole clump of cheese stuff. I used 2/3 cup of country crock butter and 1 block of Monterrey jack and colby cheese that I shredded by hand (which I think helps in the melting process better than pkg already shredded). It did change the cheese color to a yellow instead of white. I used 2/3 cup of sour cream. I also used 1/2 cup of Salsa instead of chilies and 1 tablespoon of Fiesta Party Dip for some kick. Family loved it as a dip. Thanks for the great new staple in our house!!

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Reviewer:

melissarun

Reviewed: Sep. 21, 2011

I loved it. Nice and creamy, an excellent addition to our enchilada nights.

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Reviewer:

lily_3

Reviewed: Aug. 13, 2011

Really enjoyed the recipe but I am looking for a Monterey Jack Cream Sauce for Mahi Mahi with crawfish and shrimp. If any one knows of an recipe for this kind of thing let me know.

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Reviewer:

ryry26

Reviewed: Aug. 7, 2011

Good. I made a few adjustments. I used mexican blend cheese instead of just monterey jack. I cut the butter in half, used non-fat sour cream, and canned tomatoes/green chiles, as well as adding onion powder and paprika.

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Reviewer:

hilah

Reviewed: Mar. 3, 2011

Poor consistency, bland flavor.

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Reviewer:

karen

Reviewed: Feb. 28, 2011

Cut the recipe way down for our family. Used a Jack/Cheddar cheese blend and a slice of 2% milk pepperjack instead of the green chilies. Used light sour cream. Very, very good and simple!

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Feb. 26, 2011

I can't give this sauce more than 4 stars due to the modifications. I cut the butter to 2 tablespoonfuls (can't imagine 1 cup) and made a roux with it and 1 & 1/2 TBS of flour to make it thicker. After doing this I added the sour cream, 1 lg. can green chilies, I can green chili enchilada sauce, approx. 2TBS cream, and then the cheese last. Also added a bit of garlic because I'm a garlic freak. It's a keeper this way.

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Reviewer:

kari

Reviewed: Feb. 23, 2011

I used this as a cheese sauce over broccoli. I cut out the chilies, cut down on the butter and sour cream by about 20%. I added a little heavy cream to thin it into a more sauce like consistency . Everyone loved it, the kids of course dipped everything in it!

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