A Seattle reader had this to say about this dish, "Now here's a reason to live." Serve with homemade flour tortilla chips (cut flour tortillas into wedges, and toast in the oven at 350º for 8 to 10 minutes or until brown).
Made this as a xmas eve appetizer! I processed all the bean mixture as opposed to leaving it chunky. I had 2 kinds of people and split the dip - and attempted to up the heat in half! Think i would cook a jalapeno in with the onions and beans, pick a "hot" salsa and double or triple the spices! This is a keeper!
Read MoreThis was a great dip that I will be making again for a birthday party this upcoming weekend.
Read MoreI have been serving this dip ever since it was first published so many years ago. The other reviewers are correct - perfect recipe and everyone loves it! I love serving it because it's healthful, but mostly because I get enjoyment out of watching everyone's eyes glaze over as they go back to get more and more;)! Make a double batch - trust me you'll need it!
Read MoreMy kids just devoured this and asked for more! Definately a winner - I will be making this again soon. Would b great on vegetarian nachos too.
Read MoreI have been making this for years, and people go crazy over it. It is that rare thing--an absolutely perfect recipe. It's great as a burrito filling, perfect as a dip, and it makes a nice meal served with quesadillas.
Read MoreMy daughter gave me this recipe years ago and I have made it so many times. Always a hit. Sometimes I spread cream cheese or sour cream on the bottom of dish and adding dip on top getting a little of it mixed with the dip when scooped. Yum!
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