Reviewed: Sep. 7, 2011

This is my first review of anything on here. This is worth the time and an amazing dip, very full of flavor! I didn't have dried dried rosemary but used fresh from the garden. My Husband absolutely loved it!

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Reviewer:

lvtobake

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Reviewed: Feb. 23, 2011

Don't even bother.

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Reviewer:

daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

Reviewed: Sep. 21, 2010

Relatively healthy, but just didn't have that something to bring it to 5 stars.

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Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

Reviewed: Sep. 13, 2010

Not terrible, but boring. Pretty flavorless, considering everything that goes into it. It's lacking acid.

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Reviewer:

smallu

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Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Feb. 7, 2010

I made a couple small changes, but nne of them drastic - only had three heads of garlic, and that was just right for this recipe. Also, no dried rosemary so I used an Italian seasoning blend that had rosemary, oregano, marjoram, basil and thyme and that worked fine. Finally, I only had cannelini beans on hand and that also worked fine - I actually think I prefer them as they are a bit creamier than navy beans. The result was one excellent dip! I do think that for us an extra head of garlic might have been too much, but otherwise this is one of my favorites now. Great for veggies, toasted pita wedges, tortilla chips or even crackers.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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

Living In: Saskatoon, Saskatchewan, Canada

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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Reviewer:

doxy

Cooking Level: Expert

Living In: Waco, Texas, USA

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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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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

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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