Reviewed: Dec. 5, 2011

This is SO good! I had this recipe saved in my box for few years and finally I made it for the Thanksgiving this year. Everyone at the party couldn't stop eating it. It's so easy to make and it looks so beautiful! I made few small changes - I used about 2 cups of spinach and about a half cup of basil, I was afraid that 1 cup of basil will give a very strong taste. Will definitively make it again!

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1 user found this review helpful

Reviewer:

Amelia

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jul. 17, 2010

Delicious ... a very nice change from your normal cheese ball and a lot easier to make than it sounds or looks ... Loved it!

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4 users found this review helpful

Reviewer:

Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

Reviewed: May 19, 2010

WONDERFUL! My children even loved it. Thanks for this GREAT fresh spring recipe!

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2 users found this review helpful

Reviewer:

sorn715

Reviewed: Mar. 23, 2010

It is very true that this spread is full of robust flavor and is not for those who like mild dishes. Use with plain crackers (I used Triscuits) since the strong flavors could not pair well with a flavored cracker.

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2 users found this review helpful

Reviewer:

jessiecook

Reviewed: Feb. 23, 2010

Love this. Had at a party for two year olds. The mom's and kids couldn't get enough.

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2 users found this review helpful

Reviewer:

Tuesday_Night_Special

Reviewed: Apr. 24, 2009

Goat cheese is not a favorite of our friends and family, so I substitute ricotta and add a bit of garlic powder to it, or use flavored cream cheese and add 4 extra ounces of it to fill out the desired amount. I eliminate the salt because other ingredients are already a bit salty.

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3 users found this review helpful

Reviewer:

Fishwrap

Reviewed: Dec. 30, 2007

WOW! What a great hit. I love this spread. I did not change a thing.

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2 users found this review helpful

Reviewer:

Jeff M

Reviewed: Sep. 24, 2007

WOW!! First of all, I couldn't find sundried tomato paste so i just took some sundried tomatos that were packed in oil and I ran them through the food processor until they turned into a paste consistency. I also made this 24 hours in advance and it was WONDERFUL! All of my guests raved about it, and it was so simple to prepare. This would be perfect for Christmas with the bright green and red interior. Also, since the flavors are so concentrated you don't need a lot of the spread for each cracker so it really goes a long way. This is a wonderful party appetizer because you can make it so far in advance and then all you have to do before the party is put it on a plate and open a box of crackers.

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7 users found this review helpful

Reviewer:

soon2bmrsdmh

Cooking Level: Intermediate

Reviewed: Jul. 10, 2007

Excellent. I used reduced fat cream cheese, and divided some of the parmesan to be whipped in with the feta and cream cheese. I brought this to a family outing, and it was very popular. I was skeptical about whether or not it would be a hit. It was easy to make! I made it as written, except that I made more layers to make it look even prettier. It worked well.

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Reviewer:

Carol

Reviewed: May 3, 2007

This dip was the hit of the party...i was worried about the presentation but it came out perfectly! i had no sun dried tomato paste so i took a jar of sun-dried tomatoes and some tomato paste and put it through the food processor. Thank you so much for sharing!

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3 users found this review helpful