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

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.

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.

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!

Very good and very easy -- it got rave reviews. I used sun-dried tomato pesto (I think Classico makes it, with the jarred pasta sauce) -- and I agree with other posters -- just wouldn't be the same without the sundried tomato tase. Would definitely make again. I served it with bagel chips and brushetta toast.

We served this at my sister's bridal shower and it was a hit! It was easy and tastes as good as it smells!

Cartha, what a wonderful recipe. My family says I am not allowed to come to the party unless I bring the dip! I have made this for every party and always get great comments. For the sun dried tomato paste, I used a jar of chopped sun dried tomatoes. Drain the tomatoes of all the oil. Don't mix all the layers together!! The presentation is very pretty. Even my brother loves this and he is 17!

I've made this numerous times and always get rave reviews. The presentation itself is wonderful. I follow this one as is - no substitutions are needed.

I love this recipe. It's pretty and tasty and easy to prepare. One substitution we like is to put chopped, roasted red peppers in place of the tomato layer. Also, chopped walnuts pressed on the outside kind of dress it up a bit.

Wow!! I don't measure the basil/spinach so I usually end up with more mixture - I break out the cheese to make two balls and serve with the small round rice crackers from trader joes. My guests ask for it!

Ach - who'd want to mix everything together? It'd look and taste a sorry mess! Made as directed, it looks and tastes spectacular, and is easy easy easy. It's not for wimpy palates though: the flavours are robust! I made 1 1/2 times the amount of cheese mixture and used a little more of the tomato to yield two bowls. A note to people who are doubtful about the sundried tomatoe: even though ordinary tomato paste is indeed cheaper, the flavour can in no way compared to sundried tomato paste or pate. Dry-packed (ie. in a packet, not in a jar in oil) dried tomatoes are CHEAP, and you're far better off using those. Simply place them in a bowl, cover with boiling water, allow to soak until soft and swollen, then drain and wizz in the food processor with good olive oil, oregano, garlic, and salt and pepper, and a few olives and/or capers if you like. Extremely delicious, inexpensive, and better than anything you could buy - particularly ordinary tomato paste!

I just made this to chill overnight, and I already know I am going to LOVE it! I couldn't find sun dried tomato paste so I used sun dried tomato pesto instead!

I was at first worried that it wouldn't pop out of the bowl properly but I've made it 3 times without a problem! I've never been able to find sundried tomato paste, but I just cut them up or throw them in the food processor before I make the pesto. I think I might make my next version without them altogether, because they are expensive and their taste is always overpowered by the garlic anyway. I serve this spread with cut French bread or baguette and it's always a big hit (I add extra garlic too).

this recipe is so pretty and tasty as well. didnt have any sundried tomato paste available so i just used ordinary tomato paste. also combined feta cheese and a local carabao cheese. i added more oil to get the blender working.

This recipe is to die for. I made it for a family barbeque and was a bit worried that my unsophisticated relatives would not appreciate the sophisticated flavors, but I was happily surprised to see them gobble it right up. Just watch out - it's so delicious that you'll probably end up eating way too much, and you might get a stomach ache!

Maybe I should have taken some of the others reviewers advice and just mixed the whole thing together because I wasn't terribly impressed with this recipe. Although it looked pretty, the flavors did not meld. I felt like I was just eating cream cheese, tomato paste and pesto. I think the flavor would have been better had I used an herbed whipped cream cheese.

Excellent flavour to this dip. I ended up stirring the whole thing together after I saw how it looked in layers, and it tasted great. Also, instead of crackers, I made "crustinis" from a french baguette sliced up and toasted with a herb butter. Got lots of compliments from party goers!