Reviewed: Oct. 29, 2009

I've made this about 5-6 times and it goes over very well every time.

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Reviewed: Oct. 25, 2009

I love this dip/spread. The Mediterranian Market where I live makes a very similar dip using sliced green and black olives instead of chopped black olives and they add a bit of hot pepper flakes. Anyway you want to do it, it's spectacular.

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emee

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Reviewed: Oct. 1, 2009

This recipe has everything that is good and perfect in Mediterranean cuisine! I used sun-dried tomatoes packed in oil and kalamata olives (go for the Kalamata!). I also had to add a bit more olive oil - I think it will vary depending on the moisture content of your feta cheese (mine was pre-crumbled so I think it was a bit drier than a whole block of feta). Also paired it with Lavash cracker bread from this site and it paired well.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 20, 2009

easy to make and great to eat!

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fynrn

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

Very garlicky but so good. I didn't have high expectations but it was very tasty!

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JENSATTER

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Lees Summit, Missouri, USA

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Reviewed: Sep. 12, 2009

I must have done something wrong on this because it was a very strong feta flavor. Make sure you fold in the olives instead of putting them in the food processor to prevent your dish from looking like cat food- like mine did. Some guests like this but I won't make it again.

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hs in so cal

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

Everyone loved this dip at my house party. I will use less feta next time.. A TINY bit salty but not bad at all. It was Delicious.

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Shauna

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 8, 2008

This is awesome. Everyone loved it and several people asked for the recipe.

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medrewiske

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 18, 2008

DOL made this for a birthday party and it was delicious. Will definitely make it myself since it looks so easy.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 20, 2008

Positively addicting!! I served it with slices of a nice chewy baguette.

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coconut

Cooking Level: Expert

Home Town: Spotsylvania, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 3, 2008

I used kalamata olives also, and as the mixture was thick, I added a drizzle of olive oil and a little more lemon juice. Yum! this is a winner

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bjjosie

Cooking Level: Expert

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Reviewed: Jan. 21, 2008

Very good for my "Girls Night Out" appetizers. Many requests for the recipe and many try to figure out what it in it...they can't quite put their finger on everything. Kind of fun that way!

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greeneseale

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Reviewed: Jan. 1, 2008

I found the salty taste did not diminish with time, and it definitely isn't appetizing to look at, buuuuut everyone loved it, as did I. Once you have a taste, you just keep going back for more. It grows on you. To make it look better, I garnishd with a drizzle of olive oil, a few whole kalamatas, some of the chopped sundried tomatoes, and a sprinkle of the crumbled feta.

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collardgreensnlimabeans

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 31, 2007

Tasty recipe, Will definately make again.

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TREMBLES

Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

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Reviewed: Sep. 29, 2007

EASY, FLAVOURSOME & DEVOURED BY ALL IN NO TIME! KALI OREXI!

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Angela, Sydney, AUSTRALIA

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Reviewed: Jun. 27, 2007

Absolutely excellent! I used kalamata olives and made it the night before I served it. The saltiness that is there when you first put it together goes away if you let it chill for a while. Everyone who tried it went crazy over it. I will definitely be making this one again and again!!!

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Kristina

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 25, 2007

I served this at a party that was attended by some "foody" people and it was a hit!! It is quick and delicious. I will definately make this again.

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cookn42

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Reviewed: Jun. 2, 2007

Everyone loved this!! It was very easy to make, i just put everything in the food proccessor, toasted some buttered french bread in the oven and it was gone very quickly. It is good cold, and better after it sits a day, but i also tried it hot on a piece of toast and the sun dried tomatos really stood out, almost like pizza! A keeper in our recipe collection!

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GYMNAST9888

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Reviewed: Feb. 4, 2007

This recipe was delicious and so easy to make! The only thing I changed was that I used kalamata olives instead of plain black olives - and it was so wonderful! I served it with sliced baguette. I couldn't believe how much flavor was packed into each mouthful! It was a hit at the party I brought it to. I will definitely make this one again. It's a nice orangish-red color, so I served it in a a green shallow dish with a sprig of fresh thyme on top. Beautiful and delicious!

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EAT CHEVRE

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Living In: Seven Valleys, Pennsylvania, USA

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Reviewed: Jan. 11, 2007

This spread is sooo good and easy, easy, easy. I always add more garlic to taste and eyeball the amount of olive oil to make a softer "paste". Serve it with toasted baguette. One of the most requested recipes I have.

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GSteeves

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Greek Feta And Olive Spread

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