Reviewed: Aug. 15, 2010

just like my Nana's in Flint!!!!! Owit Basimta

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Reviewer:

cmushall

Cooking Level: Professional

Home Town: Traverse City, Michigan, USA

Living In: Roanoke, Virginia, USA

Reviewed: Apr. 8, 2010

This recipe makes a lot. I had 20 guests, made 2 appetizers and still have one full cup leftover. Also, I added seasoned salt...started with a light sprinkle then added 1/2 teas. I also aded more dill and cilantro (my family loves cilantro). Next time I will half the cottage cheege/butter and double or triple the dill, cilantro and jalepeno (which was barely noticeable)

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Reviewer:

Rm2

Cooking Level: Expert

Home Town: Baytown, Texas, USA

Reviewed: Mar. 2, 2010

Note from Recipe Submitter: The amounts in this recipe can be played with; this was submitted according to the traditional recipe my Mom has written but I like to "up" the dill and hot peppers.. I also pulse in a micro blender for a few seconds to give it a smoother apprearance. :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

Reviewed: Feb. 26, 2010

barely ok

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Reviewer:

Valorie

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Jan. 1, 2010

Very very nice. I made this up around lunch time but didn't serve with lunch; I let it sit in the fridge for awhile and served with dinner. Bf thought it was a bit bland but I didn't really measure the spices--just tossed them in, forgot the salt, and didn't put as much jalapeno (I'm not a huge fan)--so I am quite certain that's my fault, not the recipe's. I really liked it all in all. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 18, 2009

I can't believe I didn't leave a review when I made this! I served this at a Christening party and it was very well received. I had made whole wheat pita bread chips and the combination was excellent. Thanks Traci.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Aug. 9, 2009

This was excellent. I didn't have celery so I left that out, but otherwise made the exact recipe. I served with both tortilla chips and bread...it was much better on the bread.

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Reviewer:

Lara

Reviewed: Jun. 19, 2009

This is seriously delicious. I added most of the herbs and the celery to the food processor, with the butter and cottage cheese. I also did a hand mince on some of the onions and herbs. That way the dip was a lovely pale green, and had little chunks of the ingredients. I only used one and a half sticks of butter, and will probably only use one next time. Thanks Traci B's Kitchen, so sharing something delicious and unique with all of us!

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Apr. 13, 2009

Delicious! I think next time I might add another jalapeno but it was very good as written. I also "creamed" the cottage cheese to remove the curds. It was the hit of all the appetizers at Easter dinner.

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Reviewer:

midwestchef

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: New Albany, Ohio, USA

Reviewed: Apr. 3, 2009

I didn't change a thing. However unless I am entertaining next time I will cut it in half just for myself. I don't care for Pita chips so I used the 2 x 2 inch deli breads. I had pumpernickel, a light rye and whole wheat. Fantastic Traci B.

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