Added: 5 years ago
From: fullofsmilez4
Views: 14,360
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  • Hey beautiful!, are you ever going to make new video's? You were doing good! :(

  • I jump from my fridge to my stove 2.

  • shut up and buy a receit book....

  • thats only a 5 layer dip becuz u put da onions and tomatoes toogeetheer duudee!

  • not sure about putting it in the oven with the sour cream. wouldnt that start to melt and kind of turn too liquidy?

  • no because u just melting cheese not da whole thang

  • O.o i really don't know why do you think she's hot... here in portugal she would be considered kind of a weird looking girl

  • but we r here not dare and dont yall do dat 2 girls and1 cup thang

  • NO! god what do you think we are? i'm just saying I don't think she's hot...

  • lol like half my fam is from portugal and none of the girls are attractive there all fat and hairy lol

  • honestly your family must be a lil ugly because most of the girls here are very preetty... just tipe a name like DIANA CHAVES or CLÁUDIA VIEIRA and you'll see

  • haha well they are all on my grandfathers side and thank god i look nothing like them i mean there not bad looking i may have bit over did it but i personally dont think there attractive haha and oh oh off subject i made this dip last night as a side for dinner yumm

  • @devilinskirts Portugal sucks ASS.

  • @devilinskirts Portugal is a shithole and you know it. She would be considered a weird looking girl in Portugal because she does not have a beard. Women from Portugal never shower, they are very hairy and they usually only have a few teeth. Portugal is nasty.

  • you should try Mexican Chilaquiles, great meal also! :)

  • Wow. It looks delicious. I can't believe she threw away the white bits of the spring onions, either! The cook is cute: the girl next door.

  • Thank you so much for posting this! It is a great and delicious recipe. I made it for an outdoor party and everyone loved it. You're awesome, keep it up!

  • jump baby... jump..

  • Oh I'd give her a six layer Mexican dip...

  • The white part of the green onions are the best! you just nick off the root parts, but you've gotta keep as much of the white as possible! Also, will you go out with me?

  • only thing missing from that dip is guacamole!

  • Guacamole and black olives! :)

  • i did a 23 layers!!!!!!!! its a recodr it was YUM YUM

  • where da fuck did u jump from ... that cracked me up

  • Great Tips on the proportion of flavors going into each bite.

    Concept of College Kitchen rocks.

    Humm.. Suggestion: Being a college student I am a frugal gourmet. Id like to see the price that went into those quality ingredients.

  • yeah, i totally agree with budgielover. should totally continue doing this. and, not trying to add to the heaps of comments you get from fat middle aged-men, but you're really pretty^^ just saying there.

  • some of people are being immature and im only 13 ^.^ there being retarted. i love your little steps i use all the time. im only 13 and i can make it. so any one can make. GOOD VIDEO!!!

  • you forgot avacado

  • your clever...

  • THROW AWAY noooooo!!!! Sure, the little endy rooty bits are fit for the worm composter, but the rest is useable entirly!! LOL I never threw any food away when I was in college unless it had gone fuzzy and not with roots.

  • Mixing a half package of chili mix into the sour cream makes this dip extra delicious and spicy.

    Very nice video, very nicely done.

  • Love that dip recipie. If I can ask, where do you get your recepies (what book)? I'd like to be able to download it onto my talking book reader and have it to refer to when I transfer to Arizona for my masters.

  • and no jalapeño???

  • you can layer it also with corn..taste really goood

  • i love it but do you know how to make melted cheese dip on its own like in the shops if you do plz post a comment on how to make it

  • you are fabulous u should host your own show =)

  • good stuff, check out "easy college meals"!

  • Your bright personality is quite refreshing. And this dip is a classic.

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