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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Reviewed: Nov. 15, 2006

Great Recipe!! added the olives in with the lot to make a paste, and didn't add the oil ( not a fan of 'oils') and was GREAT!! has plenty of flavour to go with water crackers, will definately do again for my next party :). i'm sure if you followed recipes as it would taste just as great :D

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Simone C

Cooking Level: Intermediate

Home Town: Townsville, Queensland, Australia

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Reviewed: Oct. 28, 2006

I "taste tested" this recipe on my family before making it for a party in a couple weeks. My family loved it especially served with the toasted pita bread.

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Linda B

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Reviewed: Oct. 18, 2006

FANTASTIC! Fast, easy AND delicious!

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Tampa Gal

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Reviewed: Aug. 9, 2006

Absolutely delicious! I used fat-free feta and it was marvelous! I read these reviews beforehand and took the advice to mix in the sun-dried tomatoes with the olives and it came out very pretty! Great dip for veggies or pitas and a huge hit with my friends!

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: May 31, 2006

I made this for a dinner for my Greek inlaws, and they all loved it!

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PEACHHOKIE

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Reviewed: Jan. 29, 2006

The whole party loved it! Will make again and everyone asked for the recipe. Could be my food processor, but pulse didn't work for me. The mixture was too thick.

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20 users found this review helpful

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Mandy

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Sep. 3, 2005

I brought this to a potluck at work, and several people asked for the recipe. Easy and memorably delicious!

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LUCIATHETROLL

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Reviewed: Jun. 13, 2005

absolutely delic. My kids love this spread, it goes great on pita chips.

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LYNELLESOLOMON

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Reviewed: May 1, 2005

This was really good lots of good feta/greek flavour(which I love)! My consistancy was quite dry/crumbly, so I added more oil. Will definately make again :)

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: May 20, 2004

I made this for a dinner party and the bowl was emptied quickly!!

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Maja

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Reviewed: Apr. 8, 2004

We serve this every year on New Years Eve. What a great party dip! Remember to let it sit in the fridge for a couple of hours, and the intense saltiness of the feta will fade and the flavors will meld.

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PERRYLUISI

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 23, 2004

I liked this a lot but it didn't seem to bowl over my guests. Maybe you have to be a true feta aficionado to appreciate this.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 8, 2004

WOW!! I don't give many recipes 5 stars, but this was excellent! I put the olives in the processor (I used kalamata). I then garnished with some sun dried tomatoes, olives and basil. I think you could add some fresh basil for a more complex flavor. I will make this again it was yummy.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 3, 2003

This is one of my favorite recipes. I use kalamata olives instead of black olves. I also serve is on toasted baguette slices. It is always a hit.

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CBOHNING

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Reviewed: Jul. 17, 2003

An awesome dip... you'll either love or hate. The flavors or strong, but delicious. I made Pita Chips, also on this site, which was wonderful with it.

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AUTCARP

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Reviewed: Jul. 6, 2003

Awesome recipe. I served this at a party and everybody loved it. It was so flavorful.

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PYNSEY

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Reviewed: May 10, 2003

The feta cheese was very strong in this recipe. It may have been only the cheese that I used. However, after sitting in the fridge over night, I was afraid of serving the potent flavors, and blended in some softened cream cheese in order to try to balance the flavors. As a dip (with toasted pita crisps and veggies), it didn't receive top raves. But, (per another review) I spread some on whole wheat flour tortillas, added roasted pepper strips and sliced (after chilling) into pinwheels. Those were gobbled up. I guess I just had to present the recipe correctly for my guests. :)

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sbsbea

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Reviewed: Apr. 14, 2003

i highly recommend blending the sun-dried tomatoes in at the end with the black olives, to avoid the appearance of canned cat food! everyone that tried it absolutely loved it.

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CORNHOLIO

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Reviewed: Mar. 16, 2003

My husband absolutely loved this spread! It lasted a long time in the fridge too!

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SHYLENE

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Fresno, California, USA

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Greek Feta And Olive Spread

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