Reviewed: Mar. 9, 2009

I attempted this twice. The first I did half roasted and half minced garlic. Soaked my own beans and it still was lacking. Second attempt I added extra rosemary and cumin and roasted 7 heads of garlic and it was still bland. I hate to sound so negative, but I LOVE garlic and hate to waste it on such a tasteless dish.

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Reviewer:

Marion

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Aug. 7, 2008

I'll agree with another reviewer...way too much garlic initially (and I'm a garlic fan). However, I did make some changes, and I think this dip will work fine. First, I used plain yogurt instead of sour cream and increased it to 3/4 cup. I also added two tablespoons of lemon juice for a bit of zip. Caramelized the onion for some sweetness (from the recipe, I think that's a bit longer than originally stated). The main changes I made were in the spices. I used 1 tsp cumin, 1/2 tsp each of ground coriander, sumac, Aleppo pepper and paprika and then a pinch of Cayenne. With the changes made, I think this one served with pita bread will be a staple for us when we're doing a Mediterranean/North African menu.

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doxy

Cooking Level: Expert

Living In: Waco, Texas, USA

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Reviewed: Jun. 15, 2008

This is great. At first I was disappointed bc I couldn't taste rosemary. Then I realized that I didn't actually follow the directions (this is not an unusual occurence for me!) and roasted the garlic in the skin, so of course there was no rosemary flavor. So I added some rosemary and I'm happy. Next time I'll try with roasting garlic without the skin and with the rosemary. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 31, 2008

This was pretty good. But I made this to go with carrots - not so good! I think it would taste awesome on tacos though. Also, I used only half the garlic - it was more than plenty. My garlic LOVING husband said it was a bit too much. But I might make it again to use in place of refried beans.

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Reviewer:

Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: May 25, 2008

Wow!!! I really enjoyed this recipe. It's full of flavor, easy and versatile. I used different beans but stuck to the recipe otherwise. It's worth a try and would be a hit at any party.

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Cathy

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Reviewed: Feb. 15, 2008

This is excellent! I used cannelli beans because thats what I had, otherwise followed the recipe exactly. Wouldn't change anything! Thank you!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2006

Whilo not a terrible dip, I thought it was a little boring. There are several other dips I'd make before this one.

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AGALLAGHER

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Reviewed: Apr. 19, 2004

The garlic flavor was too strong, and I usually love a lot of garlic.

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Reviewer:

KEELA823

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Reviewed: May 2, 2003

I made this for a pot luck at work and everyone enjoyed it. I saw people using it as a vegetable, tortilla and pretzel dip. Instead of sour cream I used some drained yogurt that I had on hand (I let the yogurt drain overnight in a cheesecloth). I was afraid that four heads of garlic might be a bit excessive, but it wasn't. I think it'd also be tasty in place of hummus on a sandwich.

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