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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EPDD

Cooking Level: Expert

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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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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

WOW this was amazing! I took it to a party and everyone loved it. I did not use the half & half and only about 2 Tbls. of the olive oil. Also took others' advice and reduced the lemon juice to 1/4 cup. Was PERFECT, will definitely be making this again (many, many times!)

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Jillybean

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Reviewed: Dec. 18, 2008

I had this with pita chips and I love it!! I added fresh dill and left out the cream- I really don't think that would've added anything.

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TC

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 6, 2008

This spread was tasty with the crusty bread. I took this to a Greek themed dinner and it went over pretty well. I only used 4 oz of Feta cheese and I think that was plenty.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Sep. 26, 2008

A potentially good recipe, but definitely too much lemon juice. I would start with 1/4 to 1/3 cup and then add more to taste. I made it based on the amounts listed and was dissapointed with the final product.

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Heather

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Reviewed: Sep. 6, 2008

This is really good. I took the advise of the other reviewers and used more roasted garlic. I didn't have any lemon juice so I used lime instead. It turned out great. Thanks

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 11, 2008

Wow! Delicious! I made a major change by using about 3.5 oz of sundried tomatoes instead of the roasted red peppers. I reduced the lemon juice a bit and roasted a whole bulb of garlic, which ended up being abobut 1/3 cup. This was the first dish at our party to disappear!

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Jul. 10, 2008

I took a previous suggestion to reduce the lemon juice and it was great, everyone loved it!!!

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Jul. 2, 2008

This recipe immediately caught my eye because of the roasted garlic and the roasted red peppers; two of my favorite things to cook with. I followed the recipe to a tee the first time, and while it was good, the amount of lemon juice overpowers everything else in the recipe! I think the lemon juice amount may be a typo. Anyway, I made it again and cut the lemon juice to a 1/4 cup, increased the roasted garlic to a 1/3 cup and left out the half & half (it didn't really need it, to me), and it was to die for. Five stars and highly recommended, just go easy on the lemon juice.

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 5, 2008

This isn't good...this is Oh my GAWD good! We're having Greek Night tonight and if there is any of this left i'll be surprised. Oh yeah...i didn't have any lemon so i used lime instead...and well...you see the results.

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The Piper

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: May 24, 2008

Yum-o! I'm pregnant and have been avised to stay away from imported soft cheeses, like feta, which means no Greek restaurant for me! I've been looking for a recipe like this for a while and this was right up my alley! I didn't have any cream cheese so I left that out but it was perfect anyway. I followed the advice of another rater and used minced, not roasted garlic. I would also use a bit less lemon juice than I did (or maybe the cream cheese would cut the acidity if I had used it). Thanks for a great recipe!

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AMYB9

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Reviewed: Apr. 19, 2008

yum-eee!! so delicious! i made with a jarred roasted red peppers and 2 heaping tablespoons regular minced garlic from a jar (too lazy to do the roasting myself), about 1/3 cup fresh squeezed lemon and the remaining ingredients as written. well, except for the olive oil and/or half & half. totally delish, just the right amount of garlic and lemon and red pepper flavors. can't wait to serve to my guest tomorrow after the flavors have married. yummers!!

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matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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Reviewed: Apr. 7, 2008

Lovely!! I roasted my own bell peppers since I was roasting garlic. I didn't use the half and half. I also used closer to 1/3 c. of lemon juice. So very close to the actual recipe. It tasted very good, but we felt it would be great as a warm/hot dip. So we popped it in the oven at 350 for maybe 20-25 minutes. We ate it with parmesan garlic pita chips. So great!!! Thanks!

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Apr. 9, 2007

I liked the recipe -- but it wasn't much of a crowd pleaser at Easter. (Some didn't like the Feta -- others didn't like the roasted red peppers. For me it was the better of both worlds). I skipped the olive oil and half and half because I thought the mixture was the right consistency without them. Think I'll try it again with a different crowd !

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