Reviewed: Jul. 7, 2011

Very yummy dip, but I would recommend cutting down on the lemon juice (I used about half the written amount). This was great with toasted pita chips. Thanks for the recipe!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jun. 18, 2011

I followed the recipe exactly and for once, didn't read the other reviews. When I was done the dip was wayyyyyyyyy too lemony. I mean, totally inedible, and I love lemon. So I tried to fix it by doubling feta, cream cheese, peppers.... didn't work. Don't even think I am going to serve it and I'm kind of annoyed since it's not really the cheapest dip to make with all the cheese and peppers! Oh well, live and learn!

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Reviewer:

SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 30, 2011

I followed the recipe exactly except I had to sub lime juice for the lemon & I took another reviewer's suggestion and used 2 heaping tbsp of minced garlic from a jar (because that's what I had on hand). Next time I may use just 2 regular tbsp instead of heaping just to tone down the garlic a little (I know, it's a garlic dip, but I was hoping to taste more of the roasted red peppers) IF I don't roast my own garlic - which would probably boost this review to 5 stars. I processed until smooth & creamy - so much so that it didn't look like our fave Greek restaurant's Tyrokavteri but it still tasted delicious. A lot of people on here didn't add the cream, I tried it before then added the cream and I think it takes a bit of the bitterness off from the garlic, so I would suggest sticking to the recipe especially if you aren't roasting your own garlic (which is sweeter & less bitter than from a jar).

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Reviewer:

hartsellem

Cooking Level: Intermediate

Home Town: Lancaster, Ohio, USA

Living In: Pickerington, Ohio, USA

Reviewed: Apr. 5, 2011

Pretty awesome! My favorite greek place makes it with roasted red peppers and cherry peppers, so I omitted the red pepper sauce and added about 5 ping pong ball sized jarred cherry peppers. I also found mine creamy enough that I didn't add any olive oil or cream. I really thought this was great and will definately be making it again.

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Reviewer:

rnrebecca

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

Reviewed: Jan. 31, 2011

This dip is so flavorful! I didn't have the patience to roast the peppers in the oven so I actually threw the them on my george forman which worked perfectly! Just cut them into 1/8ths so they would get flat and let them go for 15 minutes! It may not be a traditional roasted red pepper but I thought they tasted fantastic!! I read the other reviews and cut back on the lemon juice to about half what's called for. I didn't have any tobasco but I did manage to put in WAY too much pepper. Still entirely delicious. Thanks for the recipe. I'll be making this a lot!

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Reviewer:

Rach

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

Reviewed: Sep. 27, 2010

This was really good. I followed the advice of other reviewers and used less lemon juice. I only used 4 tablespoons. I roasted fresh red peppers rather than using store bought jar peppers. Great recipe.

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Reviewer:

christy

Reviewed: Jul. 20, 2010

This was so easy to make and was a big hit! I brought the left overs to work and my co-worker is in love!

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Reviewer:

Sham

Reviewed: Nov. 29, 2009

I thought this was ok I would give it 3.5 stars. If you love feta you will love this dip. I thought it needed a little more dimension to the flavor. Maybe a little more oregano and regular garlic along with the roasted?

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Sep. 1, 2009

There should be more stars to rate this recipe! Out-of-this-world! I doubled the recipe and served with store-bought pita chips.

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Reviewer:

EPDD

Cooking Level: Expert

Reviewed: Mar. 22, 2009

I think my feta was salty as this ended up being way too salty for me! I'm not sure what else it might be. Might try using a different type next time. Also, 1/4 of a cup of lemon juice seems like a fair amount. This is what I used and I could taste the lemon, but it was still very subtle. Also, I didn't add the cream and it was really thick, more like a spread. I would add something to thin it out next time. Mine turned out bright orange, which was a little off-putting, but still good!

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