I'm rating this 5 stars IF you reduce the amount of mayo by half. I rinsed the artichoke hearts & the pimintoes separately under cold water to get rid of any excess salt. You should make sure they're drained well so the dip isn't watery. I substituted 1 tsp garlic powder for the diced garlic. Finally I didn't bother with the tomato & scallion garnish, although I'm sure it would have added some nice color. The main point though is that I doubled the recipe (using a total of only 1 cup mayo when doubling it) & it was a huge success at a party I attended last night. People told me it was yummy & I even was askd for the recipe. I asked the hostess, after I told her the secret ingredient was feta) whether she thought it might be better with a garlic & herb feta or a tomato & basil flavored one. She said it was perfect the way it was.

Reviewed On: Oct. 21, 2007

I added 1/8 cup chopped scallions and omitted the butter & leek, just due to calories & ease of preparation. I also added 1 tsp garlic powder and used a total of 1/3 cup of mayonaise. I brought this to a New Year's Eve party last night where there was a lot of food and this was the only dish that was completely eaten.

Reviewed On: Jan. 1, 2007

I sauteed the onion 1st too. I used a cup of regular mushrooms & 1 large portobello mushroom, which I think adds richness to the taste. I also have substituted a yellow or orange pepper for more color. Once I just mixed everything together instead of layering it (like mixing baked ziti instead of layering lasagna) as I thought it would be a little quicker. For some reason (I don't know why), it tasted better to me when it was layered than mixed. I also think it tastes even better the next day as the flavors have a chance to meld together.

Reviewed On: Jan. 1, 2007