Reviewed: Mar. 24, 2012

Fabulous! Even better with kalamata olives as other have suggested. I have used buffalo mozzarella cheese cut into tiny pieces as well. I mix it all up in a bowl before letting it sit overnight. Served with small bread slices or toasts. Great as a topping for leftover sandwiches.

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1 user found this review helpful

Reviewer:

Pedsdoc

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

This was a hit!! Everyone loved it. Definitely best to make a day ahead of time so the flavors can blend.

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2 users found this review helpful

Reviewer:

irishptak

Reviewed: Jan. 1, 2012

This did not disappoint! I brought it to a New Year's party and got rave reviews. I used many of the suggestions posted by others. I did not try and slice the cheese, I just chopped it into rough cubes. I used 1tbsp of the sun-dried tomato oil in place of 1tbsp of olive oil. I minced the garlic and threw it right in. I put it in a big plastic container so I could shake it up through the day. When I was ready to put it into a serving dish, I mixed it up so the consistency was like a spread. It was so fresh and awesome on baguette!

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6 users found this review helpful

Reviewer:

Haydemp

Reviewed: Nov. 25, 2011

This dip was a big hit with my family. Followed the recipe except I spread the goat cheese on a platter rather than try to cut it in pieces.

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7 users found this review helpful

Reviewer:

NGG426

Home Town: Chicago, Illinois, USA

Living In: Algonquin, Illinois, USA

Reviewed: Aug. 27, 2011

I did not care for this cold, but warmed in a 325 degree oven for 10 minutes and served with crackers or bread it was perfect!

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8 users found this review helpful

Reviewer:

JustSing

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 1, 2011

Made this for the first time last week and took the recommendation of putting all ingredients in a food processer then mixing with the goat cheese. This was good as an appetizer with toasted appetizer size bread slices. HOWEVER, I HIGHLY RECOMMEND PUTTING THIS ON THE NEXT BATCH OF WHITE FISH YOU ARE GRILLING! Brought my left overs to a friends house and he surprised me by adding the spread to the top of the fish. The flavor was to die for, high restaurant quality. Grill fish on one side using your favorite seasoning, then flip and add this spread to the top of the fish with a little cheddar sprinkled on top to hold in place. He used mahi but it would be good with any white fish. Actually like it better on the fish than as an appetizer! Try it, you'll like it!

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8 users found this review helpful

Reviewer:

Julie

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Reviewed: May 3, 2011

I made this for a pot-luck for work and it was a big hit. I stuck to the directions, but added some minced garlic instead of the cloves, some fresh cracked pepper, and used Kalamata olives instead of black olives. I sliced a baguette, which made perfect one bite servings.

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10 users found this review helpful

Reviewer:

danielleq67

Cooking Level: Expert

Home Town: Sonora, California, USA

Living In: Fair Oaks, California, USA

Reviewed: Mar. 6, 2011

Very delicious! I made a VERY small portion of this for my wife and I and we DEFINITELY plan to bring this to the next dinner party.

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11 users found this review helpful

Reviewer:

Branden

Reviewed: Feb. 23, 2011

Outstanding recipe! Even my steak and potato loving husband thought it was really good. I brought this to a party and everyone raved over it! I followed the recipe pretty straight forward. Someone on a previous review suggested slicing the goat cheese with dental floss- this was an excellent tip! Worked like a charm (after trying to slice with a knife-didn't work well). Also don't be afraid to liberally drizzle the olive oil over the cheese. I also drizzled a small bit of the oil from the sun dried tomatoes over top.

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16 users found this review helpful