Reviewed: Dec. 15, 2006

This was sooooo yummy! Very garlicky, huge feta taste...it was great on seasoned toast rounds. I can't see thinning it with milk, though, like some suggested. I think it would really take away that kick and mellow it out too much. The only think I did differently was to mix all the ingredients with the mixer except the feta and then mix it in at the end. I liked the idea of chunks to give it a bit of texture. Great recipe!

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WIFE2SP

Cooking Level: Expert

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Reviewed: Nov. 30, 2006

I ALWAYS get requests for this recipe! It has become a tradition in our family! There is no such thing as too much garlic. 4 cloves is better than 3.

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LWS777

Cooking Level: Expert

Living In: Bremerton, Washington, USA

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Reviewed: Nov. 24, 2006

I liked this recipe because it was easy and versatile. I cut it in half because it seemed like it made alot. I know that dill has so much flavor, so I added a little bit at a time. Next time I make this, I think I will put the feta cheese through the food processor to break up any chunks. I think I would like it a little smoother. Next time I would also add a tsp. of cracked black pepper.

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Andrea Alexander

Home Town: Redlands, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Sep. 12, 2006

Outstanding, and so easy to fix. Used 2 tsp dried dill instead of fresh, thinned it down just a little with milk, and served it in a hollowed-out round squash as another reviewer did. Gone instantly, a true party pleaser. Thanks for this keeper recipe!

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SOUPSON

Cooking Level: Expert

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Reviewed: Jul. 24, 2006

I thought this was ok, but my husband hated it. I will not be making again.

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lovinmymixer

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Reviewed: Jul. 4, 2006

Wonderful spread! And sooooo easy. I mixed it all in my food processor. The only thing I did different was use a little less feta (my own taste), used 2 teaspoons of dried dill weed (did not have fresh ) and added a tiny bit of milk to make it spread a little easier. Everyone was right that it gets better with time.

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SCDEMERS

Home Town: Brunswick, New York, USA

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Reviewed: Jun. 25, 2006

It was a good dip for veggies. I added milk as well to loosen it up.

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Apr. 12, 2006

FABULOUS!! The rave of the dinner party and I had so tough competition!! Great with breads or wheat crackers!!

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Jack

Cooking Level: Intermediate

Home Town: Willmar, Minnesota, USA

Living In: Two Harbors, Minnesota, USA

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Reviewed: Apr. 5, 2006

Very strong feta taste, but very good, if 'strong' is what you want. I served this in a hollowed out round squash and it was quite a wow-getter. =) Don't we all want that? I used 2 tsp dried dill and it worked great.

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bdh76

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Reviewed: Mar. 23, 2006

Simple and tasty spread for crackers.

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LINDSEY13

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 16, 2006

This is really good. It gets better after being in the fridge for a day or two. Great with sourdough bread or crackers. Would be wonderful to serve for a party instead of the usual dips.

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ebertowskis

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Living In: Oakland, Tennessee, USA

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Reviewed: Feb. 1, 2006

Wonderful as is. But when I want a dip, I add a cup of Tzatziki. Plain yogart with extra garlic and dill to taste is also good to use to make this a tasty dip.

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MissPolly

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 31, 2005

Great combination of flavors. Everyone enjoyed it!

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Brenda

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2005

I made this for a cocktail party and served it with veggies and crackers. I also used a cookie cutter and cut out star shapes in a sheet of puff pastry, cooked it and when it was done baking I spread some of the cheese spread on top and everyone ate them up. So tasty and easy!

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PIPERDOG

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Dec. 12, 2005

Fabulous! So tasty! I put in 4 instead of 3 cloves of garlic and let it sit overnight in the fridge. The other small change was to add a bit of milk to make it more of a dip consistency, rather than a spread. This is very flavorful and goes great with crackers, pita, carrots, mixed veggies, just about anything.

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Liv Z.

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Reviewed: Oct. 14, 2005

YUM, they are it all! ran out of crackers, so spread on deli meat and cheese, rolled up and they ate all that! tried it once with roasted garlic..yum

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suzz

Cooking Level: Intermediate

Living In: Grand Forks, North Dakota, USA

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Reviewed: Aug. 27, 2005

This was FANTASTIC and so easy to prepare. I was a bit hestitant at first because I don't love dill like some do, but it was so YUMMY!! I prepared it a day in advance, the flavor was perfect. Everyone loved it--I nearly had to run out and make another batch!! Thank you for sharing!!!

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RBULLINGER

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Reviewed: Aug. 12, 2005

I used reduced fat feta and light cream cheese. This was a huge hit for both an afternoon get together and with crackers at a cocktail party.

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KALBERTO

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Reviewed: Jul. 19, 2005

Very popular at a family birthday gathering. I used herb feta and then added a little milk when blending to make it smoother and softer for chip dipping. Thanks Bronte

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 9, 2005

Very tasty, but stay away from the fat-free cream cheese!

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NELLCHICHI

Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA

Living In: Madison, Wisconsin, USA

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Dill, Feta and Garlic Cream Cheese Spread

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