Reviewed: Jan. 24, 2013

Followed this recipe exactly and must agree with the review posted by Sara on 12-19-07 that using a yellow onion in the quantity recommended was too much. The next time I will use a milder onion and reduce the quantity to no more than 1/2 cup.

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EAForsythe

Reviewed: Nov. 19, 2012

I made it as an appetizer for family Sunday dinner and it was a big hit. Everyone loved it. I did not change a thing. It was perfect

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sista1958

Reviewed: Oct. 20, 2012

Did this for a party and it was an absolute hit!!! WE will do it again!!!

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jessulli

Reviewed: Feb. 5, 2012

Added Water chestnuts and red pepper

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yellowwubiedog

Reviewed: Apr. 18, 2011

This was a very good recipe. I used walla walla onions and added some pepper and garlic powder. This is such an easy recipe to make!

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lovesnewrecipes

Reviewed: Feb. 3, 2011

This is a nice dip, but I'd suggest adding a little lemon or lime juice as this really brightens the dish. Also, I'd make it a day in advance: I found that the cumin flavor really comes through after the dip sat in the fridge overnight. Thanks for the recipe, jen.

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cecilia8240

Reviewed: Nov. 30, 2010

This was absolutely delicious! The trick is to LET IT SIT! If you try to eat it right away it tastes like mayo and sour cream. I made it 2 days ahead and let it sit in the fridge, the flavors came together wonderfully and it was a HUGE HIT!

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Reviewer:

navygirl

Reviewed: Nov. 7, 2010

Excellent recipe I loved it very much and so did the family. I will however, add water chestnuts to the next time that i make it. It adds a nice crunch to it.

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nikad123

Reviewed: Jan. 8, 2009

Mixed feelings... Kind of liked the taste, but not the texture so much. Next time will throw the onion and pimento into the food processor and add some cream cheese in order to avoid some of the "watered down" texture. I used light mayo, so that might explain the texture.

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