Reviewed: Sep. 4, 2009

Sounds like a great recipe. I saw Rachael Ray make a recipe called Fake Out Dip on Oprah today using purchased spread like this so immediately searched my favorite recipe site to make it myself. The Rachael Ray recipe was a layered dip in a bowl lined with plastic wrap that was chilled and turned out onto a serving plate. I can't wait to try that recipe using this one for my Bible Study group! I'm giving this 5 stars because I can tell with the fresh herbs from my garden it will be great.

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Cat

Cooking Level: Expert

Home Town: Auburn, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 2, 2009

I really enjoyed this. I used fresh herbs, since they're growing on my back porch right now, and used garlic powder instead of minced garlic. It was actually better the second day! I used it to fill some cherry tomatoes and they were yummy. Now I'm enjoying it as a cracker spread. Thanks!!

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Mrs.Dancer

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

This wasn't my favorite. The dried herb taste was overwhelming and gritty on my teeth. Sorry this wasn't the best.

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

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Reviewed: Apr. 15, 2009

The finished spread was very stiff for my taste and the garlic overwhelmed. i like garlic, but didn't care for the taste here.

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MARGARETD

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ashtabula, Ohio, USA

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Reviewed: Feb. 23, 2009

This stuff was awesome. I didnt have parsley but my whole family loved it anyway.

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caramel-Q-T

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Reviewed: Jan. 2, 2009

SO Good!!I cut the butter in half,added a little lowfat milk to make it more spreadable.Have given the recipe out already to friends.This is a keeper.Can be used for many things.Thanks

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gail38

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Reviewed: Dec. 21, 2008

used italian herbs - good

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louise

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Reviewed: Dec. 18, 2008

I used marjoram instead of oregano and fresh chives instead of parsley. delicious.

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ALK02G

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Reviewed: Dec. 15, 2008

I added 1 cup of strained (towel dry)spinich and spread on home made wheat bread for a quick potluck platter. I topped with toasted pine nutes per slice....everyone was so impressed.

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Deniroe99

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

We thought this was exceptionally good and as others did, I cut the butter in half and next time I'll cut the garlic in half. We are garlic lovers but felt this was a little heavy-handed. I diced up a bit of sundried tomatoes in it, too, for color. Overall, it certainly is a keeper and as others have said, stuff always on hand and cheepo ! Makes a handy little quickie gift for someone who unexpectedly brings you a little something. Just put in a pretty little container and keep in fridge til needed.

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Motorhomegal

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

So.. I had some crackers and some cream cheese and was not really inspired to snack... until I thought: "maybe, there's a recipe for some 'cream cheese' dip".. Low and behold, there was! This recipe. I made it and was really enjoying it until my 4 kids and husband discovered my newly discovered treat... it did not last long after that. :) I made this exact to recipe and really enjoyed it.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Oct. 9, 2008

Made this and completely omitted the butter (sounded nasty to me) and it was delicious. Didn't even notice it was missing. Everything else was done according to the recipe. Works really well on bagels in the morning too.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Sep. 30, 2008

great base recipe. i basically used the main premise and added roasted garlic, basil, oregano, thyme, parsley, salt & pepper to taste (much more than the recipe suggests), won't buy flavoured cream cheese anymore. tastes just like herb & garlic cream cheese from tim hortons, yum!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: May 11, 2008

We really enjoyed this recipe. It was great with some wheat thins and also ritz crackers. I did add 2 tablespoons of milk hoping that it could still be spreadable while it was still cold, but it didn't happen. Maybe the milk helped soften the dry herbs, I didn't have any problems with it. Will definitely make this again. *not recommended for parties in which people want to impress others, but great for family and such - fantastic for garlic lovers :o)

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: May 3, 2008

This was pretty good, and is a good base idea. Like others, I'd cut the butter by up to half. The oregano was just too much for me, too, so I'd leave that out next time, and increase the dill a bit. I didn't mind the dry herbs, just the strong oregano flavor. It would also be good with goat cheese rather than cream cheese. We ate it as a snack on bagels! N*R

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Keni

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

This was good, I served it with raw veggies. I will cut back on the butter next time, but even with the whole amount it was good, just a little too much for my taste. N*R

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ambibambi

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

This is pretty good, but I'm tasting the butter/margarine/whatever this recipe called for pretty strongly. I would cut that back to maybe 1/2 stick so it wouldn't be as prominent a taste for me. Otherwise, quick and easy and it keeps well. I made this 2 days ago and am just getting around to trying it! Good for crackers or bagels. Thanks! N*R Go to Recipe Exchange for more info on N*Rs.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 20, 2008

This recipe is a good base but I would make a few changes. I didn't like the texture of the dry herbs. I thought they would soften up by the next day but mine didn't. Next time I would use fresh. Normally, I am the biggest garlic fan but the flavor was overwhelming. I used two large cloves so next time I would cut back on that some.

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iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 20, 2008

Really tasty and easy! Had some this morning on my Ezekiel sesame toast - really good (escpecially with the sesame seeds on the toast - yum!), even though I thought the garlic might be too strong (particularly in the morning!) it was not too strong at all. This would be great on one of those "everything" bagels. Since I can tell I'll be making this again, I will probably try with reduced fat cream cheese/butter next time, but other than that I don't recommend any other changes - it's excellent as stated! Thanks for sharing! N*R

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