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"I was going to make regular olive dip for my book club but luckily found this one first. I had some larger raisins left from Christmas baking and used those. The dip was delicious and different. I served it with store-bought bread sticks and carrots, but next time I will make some really good crusty bread to do it true justice. Thanks for a keeper."
Jan 26, 2010 on Food.com
"I love this recipe! I made it first from the vegetarian times website. I couldn't find tomatillos either (December in Nova Scotia so I used a small can of tomatoes and a small can of green salsa. I found there was too much squash for the filling so next time I added cut-up butternut squash to the dish and baked it in a casserole with the cheese o..."
Jan 9, 2010 on Food.com