Reviewed: Dec. 10, 2007

Everyone raves about this dip everytime I make it! I made it for the first time last year and I've been begged to make it to each gathering since! It is already perfect but there are a couple things that I do that I think make it even better... I buy the sundried tomato that comes in a jar with olive so I drain it and I use the food processor to make it more of a sundried tomato paste layer. It's easier to eat and it tastes really good to people like my husband that aren't fans of sundried tomatoes. I always drain the pesto so it isn't so oily. I use extra pine nuts... people love the pine nuts and the first time I made it I felt there wasn't enough! I usually only do the layers once each instead of repeating it. I love to use shaped dishes so that it comes out looking really nice once you turn it over. I always use vodka. The best crackers to use are plain good crackers... crackers with any flavor is not the best choice because then there's too much going on.

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Reviewer:

Janet

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Dec. 2, 2007

I served this at a baby shower and it got RAVE reviews. I will definately be serving this around the holidays because it is very festive looking! Try this...you'll love it! Thanks!

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1 user found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Nov. 24, 2007

Because of previous reviews, I used mild feta. Next time I will use a flavored feta. Be sure to drain everything as posted. Turned out great. Cut it to 1/3 for six people, just right.

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Reviewer:

tlthompson

Cooking Level: Intermediate

Reviewed: Nov. 20, 2007

This was awesome! I halved the recipe as there were only 10 of us at my wine tasting. Everyone flipped over it. I served it with toasted baguette slices - yum. Can't wait to make it during the holidays. Very impressive dish!

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1 user found this review helpful

Reviewer:

LIZZYBOB

Reviewed: Oct. 29, 2007

Good and easy. I dried the tomatoes as suggested. The oil from the pesto collected on the plate, but nobody seemed to mind - they loved the dip. Just don't put your crackers on the same plate unless you want them soaking in oil.

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3 users found this review helpful

Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Oct. 22, 2007

I used my large mixer with a wire beater instead of my tiny processor. This recipe makes a large amount that my processor cannot accomodate. Came out wonderfully. Next time I'll double the amount of tomatoes and nuts and increase the pesto to 1 c. since there is so much cheese mixture. Let it come to room temperature before eating, otherwise it will be crumbly. This is a wonderful recipe for entertaining.

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31 users found this review helpful

Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Oct. 10, 2007

best made way in advance - great for the holiday time due to colors in it

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Reviewer:

Cassie

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Oct. 2, 2007

This dip was awesome! We had at least ten appetizers at a party, and this dip was the first to go. It makes a lot, so I plan to cut it in thirds and make it just for me with a glass of wine.

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Reviewer:

HUNNEEBEE

Reviewed: Oct. 1, 2007

This was very very very good! We made it for a football party and it was a hit. We only used about a half stick of butter. I drained the sundried tomatos and patted them with paper towels. I really think this dip is tasty! And it is best served with water crakers...anything else didnt match the intense flavor ;)

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Reviewer:

Jenwee99

Cooking Level: Intermediate

Reviewed: Sep. 11, 2007

I was kind of grossed out by the 1 stick of butter, so I used less of it and it was fine. This would be really good spread on bagel chips. Overall, it was pretty yummy!

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3 users found this review helpful