Reviewed: Mar. 3, 2012

I did not care for this recipe. Pungent and the lemon juice, just too much acidity. Will not make again.

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Reviewer:

Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

Reviewed: Nov. 28, 2011

This was a hit! A great way to use up some dill, with a lot of ingredients that might already be in your fridge! Yum.

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 14, 2011

This recipe was just OK to me. Though I didn't dislike it, I have so many spread recipes that I like so much more.

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Reviewer:

kirklandcook

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Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Sep. 6, 2010

Simple to make and great flavor! This is a keeper.

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Reviewer:

EricaK

Reviewed: Jul. 9, 2010

Good recipe but a little too lemony. I will start with 1T next time and add a little more if necessary. I used dry herbs, so a little over 1T of each. I left out the olives as well, and it was good.

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Reviewer:

Kristal R.

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Reviewed: May 22, 2010

This was really good. My family even used it on baked potatoes and begged me to never lose this recipe

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Reviewer:

Dolce

Reviewed: Nov. 1, 2009

Very strong flavor, which for me was excellent but might be too much for others. Most people at our party really liked this, definitely more women than men though. I thought it was delicious.

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Reviewer:

Marcie Killian

Cooking Level: Expert

Living In: Ferndale, Michigan, USA

Reviewed: Jul. 15, 2009

This dip is so fresh and herbtastic! Everyone at the party loved this dip, I only changed the green onions to chives, and used no mustard, and was delicious! I wanted to take a pic, but it was gone before I had the chance. I served with sesame breadsticks. Delicious!

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Reviewer:

thinkquicknic

Reviewed: May 30, 2009

We loved this (and so did our friends) using herbs from our garden. I did use 12 oz. cream cheese to cut the strength of the herbs and left out the black olives for my husband. Next time I will try using half the lemon juice, but we LOVED this. Thanks for a way to use more of my herbs!

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Reviewer:

Mary K.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bluffton, South Carolina, USA

Reviewed: Apr. 12, 2009

I made this today (Easter) to put out before dinner with crackers. I followed the recipe exactly. Everyone liked it alot. The herbs are strong tasting but delicious! A great combination of flavors. I just put it in a bowl to refridgerate it.

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