Reviewed: Nov. 18, 2008

I will never buy anything but plain cheese again. I enjoyed this recipe so much that I have made it multiple times with a bunch of twist but always keep with the main ingredients. I have added roasted red peppers and sun dried tomatos.

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Manders

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Reviewed: Oct. 18, 2008

This dip went over well and I was asked for the recipe. Next time I think I will add some sour cream as it is a little "dry" for my taste.

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shara

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Reviewed: Oct. 14, 2008

Mmmmmm...I love this spread! I get requests all the time to bring it to parties. Like other reviewers said, it is very garlicky but I like it that way. You can always just start off with 1 clove of garlic and add a little at a time to taste. I serve it with baked crispy pita wedges. I always make myself extra because there usually aren't any left overs!

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momscafe

Cooking Level: Expert

Home Town: Bel Air, Maryland, USA

Living In: Aberdeen, Maryland, USA

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Reviewed: Sep. 10, 2008

I made this using whipped cream cheese as well. Given that I despise FETA, I couldn't bring myself to using it, so I substitued a bit of bleu cheese (about half of what the feta amount was). I was making it for a party and molded it into a Christmas Tree on a decorative platter. Then, I used my grating zester and covered it with parmegiano reggiano. It gave it an interest "snowflake" effect, which was pretty. A friend suggested finely diced green pepper, red pepper, carrot or whatever and dot the "branches" with the veggies to look like a decorated tree. That sounds great and will do that next year. Served with Triscuits, veggies and wheat thins. I also used fresh garlic and dill and made this about 3 hours ahead of serving, then let sit out for a half hour before it was devoured.

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 10, 2008

very nice and super quick. I did make it a bit more healthy though. I used Light feta cheese(66g), as well as 70% reduced fat cream cheese( 125g). I was only making it for 4, so I used the above. I did use about 1 tsp of minced garlic and the full 1.5 tsp of dill. I served with with carrot/bell pepper/and cucumber sticks.

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JENNJI

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Reviewed: Aug. 25, 2008

I make something very similar. I also add thyme, basil, and oregano, as well as 2-4 tbl. of mayo for a more friendly spread. I chop up 1 large tomato and cucumber and use that to garnish on top of pita triangles. Very delicious!

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J. Conti

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Reviewed: Aug. 11, 2008

I have made this several times and spread it on cocktail rye and put very thin slices of cucumber on it- it ALWAYS goes fast!

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annat1016

Cooking Level: Expert

Home Town: Sycamore, Illinois, USA

Living In: Kirkland, Illinois, USA

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Reviewed: Jul. 25, 2008

This is absolutely delicious! The only variation I made was to only use 4 oz. of feta because it was all I had on hand but the strength of the feta flavor was well balanced with the dill and garlic. I probably won't increase the feta to 8 oz. next time.

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DNAMCHEK

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Matthews, North Carolina, USA

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Reviewed: Jul. 22, 2008

Very garlic-y, which I like. I used as a spread on a veggie wrap. Even got my two year old to eat a plate full of raw veggies (red, yellow and green peppers, yellow squash, zucchini and cucumber) she loved to dip them in it. Definitely will make this again. It's so easy and tastes great on a hot summer afternoon for lunch. Ok, after I wrote this review and the dip had set in the frig for a day or two, the garlic continued to intensify. Still good, but don't plan on going to meeting or on a date afterward!

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Kezia

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Jul. 16, 2008

I thought the taste was too garlicky and too much dill but everyone at the bridal shower LOVED it and a friend of mine who is a chef asked to take the rest home with her.

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TWINMOM21

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jun. 22, 2008

Awesome spread!! I cut the recipe in half since I was serving 8 people, it was gone in a flash and I had a request for the recipe. I served it with honey wheat crackers and wheat pita chips. I did add about 2 Tbl of milk to thin it a bit and let it sit in the frig overnight. I will caution everyone that the garlic in it is VERY strong so adjust it to your taste, I was lucky that everyone I served it to loved garlic.

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cooking mom

Cooking Level: Beginning

Living In: Geneva, Illinois, USA

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Reviewed: May 31, 2008

very easy, very versatile, very tasty! What more could you ask for? I used garlic and herb seasoning in place of the garlic and LOTS of fresh dill. I will keep this as a go to dip recipe. Next time I will add more feta to bring out the feta flavor more.

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: May 31, 2008

this is so good!!! i have made it many times and would recommend making it at least 1 day in advance. it gets much stronger the longer it is in the fridge. 2-3 days is even better... i have even used leftovers to stuff into chicken breasts!

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: May 7, 2008

My family and I absoloutly love this recipe. I do find that it's a wee think when we want to use for dipping so I just blending a couple of tablespoons of skim milk. And I leave it as is when we want to eat with steak or chicken...sooooooooo so good. I even made it for a party and they thought I had bought it at a gourmet shop. A must have for the garlic, feta lover.

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KDUGDALE

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

So easy & tasty! I cut the recipe in half (but added extra dill) and served with wheat crackers as an appetizer when we had a couple of friends over for dinner. It was a hit! Also took some to work and my boss loved it. I'm going to try it spread on a toasted bagel with sliced tomato and cucumber as a veggie sandwich. Thanks for this recipe!

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Sarah

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

This is great, so tasty. Be sure to get the garlic very finely minced.

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KFORS

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

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Reviewed: Apr. 20, 2008

This is good! I never have fresh herbs, so I used a 1/3 dried. Very delicious! It definitely is more a spread than a dip, but it is very excellent. Put it on a bagel with turkey, cheese, and tomato and it was great. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 24, 2008

Made this for an Easter dinner appetizer...it turned out great! I used a tablespoon of the dried dill weed out of the bottle as opposed to fresh dill, but that is because I couldn't find any fresh in the store, and then used the honey wheat Wheatables. I only got a couple of crackers - it was gone when I went back for more!

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LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

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Reviewed: Mar. 24, 2008

I found this recipe about a year ago at least and it's always a hit when we're entertaining.

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ALEXXXIS

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Reviewed: Mar. 18, 2008

So far I love this spread. Its in the fridge, made it tonight. It is what it says it is, a spread, not a dip. If you are looking for a dip then you will have to change it. I love it on Honey Wheat Thins. I am thinking of putting it in a chicken roll up also. This is great in a wrap also, so many things you can do with this spread. If your garlic cloves are large then use your best judgement. I used only one clove becuase it was large and I made 1/2 of the recipe. Wow.. Thanks!

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