Oh my, oh my, oh my ... these are fabulous and the recipe is perfect as is! I made these a few times over the summer, for family and friends and always get rave reviews. Followed the recipe to the letter on the first go around, found they were tad salty for us, cutting the boullion in half did the trick, and you still get all the spice. EVERYONE I've made these for LOVES them. Definitely recommend serving with pita bread (allrecipes has some excellent and super easy tzatziki sauces to go with) to cool your face off though!

I'm not that great at looking at at recipe and figuring out how to modify it, so I always make it exactly as written the first time. It's good for what it is--a way to make use of leftovers using stuff that's probably already in your kitchen--but I probably won't make it again. Having said that, husband thought it was great--I think it was the mustard that did it for him :)

Great recipe! This is definitely a chunkier bean dip, though, so I instead of using chips to dip, I spread it on a tortilla and made a lunch outof out. I didn't have any picante, so I pureed a can of tomatos w/ green chiles and used that instead, seemed to work fine. We do like ours a little spicier though, and will probably saute with a ltitle more garlic and add more cumin.

My family loved this ... I made a couple of modifications. I didn't have any brown sugar on hand, so I substituted cane syrup. We also like things a little spicer, so i doubled the cayanne pepper. I used another poster's suggestion to steam baby carrots part way, then add to the baking dish, cover with the sauce and bake for last 15 minutes. My family dug it ... it thought it was good, not great.

Mmmmmm, so yummy! We like our stuff with a kick and used Rotel diced tomatoes, which spiced it up just enough. This was a big hit in our house!

LOVED it! Like others, I made it pretty much as written, except with more dill, a little more mustard and some vinegar to pump up the flavor. YUM!