Reviewed: Dec. 11, 2011

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!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Nov. 10, 2011

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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 24, 2011

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!

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Reviewer:

Annsley423

Reviewed: Sep. 3, 2011

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!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 25, 2011

This was a good dip. The feta cheese is a little overpowering, and I love feta cheese.

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Reviewer:

Kristine

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 11, 2010

I made this for an appetizer on Thanksgiving to hold off the starving pilgrims while I waited for my turkey to finish. They absolutely loved it! I followed the recipe to the t and it was FANTASTIC! I served it with both celery and crackers. WONDERFUL! Thank you for sharing.

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Reviewer:

GURTRUG

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 27, 2010

O.K. but I thought it needed a kick--like hot sauce or cayenne or even diced jalapenos. I used with bland vegetables: celery, carrots, cucumber, colored peppers.

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Reviewer:

tmce

Reviewed: Nov. 23, 2010

This dip was so easy to make, I made it for my friend and I when we had a girls movie night. The two of us ate the whole thing. The flavor was outstanding. Thanks for sharing.

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