Reviewed: Apr. 14, 2012

AWESOME. i added in about 1/3 cup of cucumber (peeled and seeded) and it was PERFECT!!!! also i substituted feta cheese for mexican queso fresco because it's the closest thing i have- still works perfectly!

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Reviewer:

Rocky

Cooking Level: Intermediate

Reviewed: Mar. 21, 2012

This garlic was extremely sharp, and we love garlic.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 12, 2012

Really simple and delicious (awesome with pretzel crisps!). I more than halved the garlic and it was still garlicy! Added 1 teaspoon of lemon as others mentioned and used light sour cream and fat free plain yogurt - seems pretty healthy! Threw a few shakes of dried dill the next day for a different flavor - that was really good too. I was super psyched to find all of the items already in my fridge!

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Reviewer:

STARDUST_331

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Feb. 11, 2012

I don't get why yogart is used. But I wasted too much time and money on this and I did not care for it.

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Reviewer:

spunki1

Reviewed: Dec. 23, 2011

wow this was so good! I couldn't stop eating it. All my guests loved it too. Only thing I changex was I did a full cup of sour cream and no yogurt. A keeper for sure!

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Reviewer:

SmileyGurl

Reviewed: Dec. 20, 2011

Very good! I used greek yogurt for a thicker consistency and upped the garlic to a little more than 3 cloves and it came out great! Served it as a dip with carrots and crackers at a party, then used the leftovers to top chicken gyros at home. If you like a lot of garlic and feta- you're sure to love this!

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

Reviewed: Nov. 26, 2011

I made this recipe to take to a girl's night potluck for about 20 women. I was looking for something inexpensive using what I had, which included a large tub of feta from a wholesale club. I omitted the yogurt and used 8 oz. reduced fat sour cream. To spice things up a bit, I added a small seeded jalapeno, the juice of one lemon, and a handful of the last herbs from the garden (basil, oregano, etc.). Mixed everything with an immersion blender and served with crackers, red bell pepper strips & baby carrots. When I tried it, I thought it to be a bit bland, but everyone else RAVED about it. I served this right after making it but think it would be even better after refrigerating for a few hours to meld the flavors.

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Reviewer:

Austinite

Reviewed: Nov. 21, 2011

Awesome dip, great with vegetable slices or crackers, or spread on bread. Next time I'm going to put it on Italian bread slices and broil it for a couple minutes.

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Reviewer:

b3t4

Reviewed: Nov. 13, 2011

Excellent Recipe! I used for a dip for Chicken Strips. Everyone loved it.. Thanks.

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Reviewer:

yreka2011

Reviewed: Nov. 8, 2011

Fantastic! Made this by putting everything in the food processor and processing until it was the constancy I wanted, super easy and I made in a few days in advance to let the flavors blend! Great with veggies, crackers and pita chips! Will make again!

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