Recipe by CCANDYLLAND
"This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
crumbled feta cheese
grated Parmesan cheese
1 (8 ounce) package
cream cheese, softened
sun-dried tomato pesto
I took another reviewer's suggestion and added what I had left of a small jar of artichoke hearts hanging out in the fridge. I just made sure to drain them and pat them dry. I made no other changes. This. Is. CRACK. No, really. I can't get enough. I've been spreading it on sliced cucumbers and carrot chips and I can't seem to stop. Dangerous dip.
This was good, but not exceptional - it definitely come out more like a cheese ball than a dip
I made this as an emergency appetizer for book club and it was a big hit. I used about a half cup of feta because I love it and also added a little mayonnaise because my favorite store bought version has a slight mayo taste. To avoid a trip to the store for sun dried tomato pesto, I attempted to make it myself. Based on another recipe from this site, I added two sun dried tomatoes (in oil), a few fresh basil leaves, a splash of balsamic vinegar, and about a half teaspoon of garlic paste. Finally, I added a splash of fat free half and half to thin it out a bit as it was very thick with the added feta. I will definitely make this again and not feel as guilty as when I eat the store bought kind.
Quick and easy recipe that is great served with crackers, warm pita bread, or veggies (for crackers I recommend a wheat or multigrain cracker to balance the flavor). I used 1/3 less fat cream cheese and added an additional half tablespoon of the sun-dried tomato pesto.
First of all, I brought this dip to a bachelorette party and it was a HUGE success. That being said I did make a few changes. I couldn't find sun-dried tomato pesto, so I just used regular. I also threw about 3-4 maritnated artichoke pieces into the food processor as well when blending.
Beyond that I agreed with another reviewer that made as directed the dip comes out almost more like a cheese log consistency, which would hold up fine to cut veggies but was a little too thick for the pita and bagel chips I had. So I added about 1/4 c each lite sour cream and fat free creamer. This made it more dip like and absolutely addictive.
I loved this and so did my company. I gave 4 stars since as is the recipe was too thick in my opinion but the flavor was spot on!
Very good dip! I used lite cream cheese and reduced-fat feta with great results. I refrigerated overnight and then served with crackers and veggies.
Tastes great, calling it a "dip" is a stretch though, it's very thick! Thinned it out with some milk and added chopped artichokes. Yummy!
I made this and let it sit overnight. I did double the recipe, as I was making it for a crowd. My mistake was to use the grated parm in the green container...it was pretty overpowering, and not in a good way. The other flavors are nice, but I should have used a better quality parmesan, and will do so next time. Served with parmesan-basil wheat thins. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 64
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Two classic Greek recipes come together for an easy appetizer or main dish.
All your favorite pizza ingredients in an easy, cheesy microwaved dip.
Watch how to make this top-rated Greek spinach pie.