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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Marcie Killian

Cooking Level: Expert

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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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thinkquicknic

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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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Mary K.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bluffton, South Carolina, USA

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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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CAROLP56

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Apr. 7, 2009

For the reviewer who couldn't mold it, I usually put plastic wrap on the inside of my mold, then line the inside of the mold with cheesecloth and then just pack it in with a spatula to the top and fold the plastic wrap over the top and refrigerate. Once it is refrigerated for a few hours,the cream cheese should harden and mold. Try it.

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lizzitish

Cooking Level: Expert

Home Town: Middlesex, New Jersey, USA

Living In: New Egypt, New Jersey, USA

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Reviewed: Mar. 27, 2009

A wonderful recipe for an appetizer with all kinds of crackers. Mix in your food processor for ease in preparation. OK to use dried herbs, but use far less of them. They are stronger in taste than fresh. I use fresh green olives, rather than canned olives.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Mar. 21, 2009

Very good. Like anything else, it's better the more it sits. Also, take the chill off of it before you serve.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Feb. 13, 2009

My work LOVED this recipe, but I did use more cream cheese than the recipe called for. It was just too much herb and not enough cream cheese.

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lovablekgirl1

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Jan. 19, 2009

A-W-E-S-O-M-E! Definately a spread you can take to a party that would be a huge hit! Great for crackers or fresh veggies! Absolutely loved it!! Thanks!

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Lucky / Sami

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Dec. 31, 2008

I traded the fresh herbs for 1/8 cup dried except for the dill & I only used about 2 tbsp of that, since it is pretty strong. This stuff is awesome on triscuits!

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Mande B.

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

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Reviewed: Dec. 18, 2008

Great flsvour.... I used 1 large clove of garlic and 1 tsp lemon & dill seasoning and being the winter time I used all dry ingredients 1 tsp of each and it was absolutely wonderful. I will definately make this again and in the summer I will try fresh herbs... thanks for the good recipe.

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Penny W

Cooking Level: Intermediate

Home Town: Ayr, Ontario, Canada

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Reviewed: Sep. 8, 2008

Pretty good stuff. I don't like olives so left that out. I made only part of the recipe just for me to try it out, used on Club crackers. This is very easy to make, which is a real plus, especially if making for a gathering to keep the work load down. I do have to add, though, that trying to put it in a mold seemed like a terrible idea because it's just too sticky. Won't be trying that again... just make a ball or something.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

This was too hard of a spread for me. Next time I will add 8 oz sour cream and less garlic.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Mar. 25, 2008

We enjoyed this but the garlic taste lingered a bit too much which surprised me because I love garlic. I think I will try the suggestion to roast the garlic next time.

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STUARTRICE

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Reviewed: Mar. 7, 2008

I couldn't understand what I was doing wrong with this when the softened cream cheese was so difficult to combine with the other ingredients. So, I added a little milk and beat it with an electric mixer. That was a bad idea. As it sits in the fridge it somehow comes together and softens. Our friends loved the flavor, but I thought it was too runny, so next time I'll stick to the original recipe. I think I might try whipped cream creese too.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Dec. 15, 2007

Tastes good, but not the greatest. I probably won't make again.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 2, 2007

This spread is DELICIOUS!!! I made this for a church gathering and everyone raved about it and asked for the recipe. This spread is extremely easy to make and is just so refreshing with all the fresh herbs and lemon juice. I will definitely keep this one on hand for many future uses.

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Monica

Cooking Level: Intermediate

Home Town: Anthem, Arizona, USA

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Reviewed: Sep. 7, 2007

I have received rave reviews on this dip. I make it for every gathering! So easy to put together even I can't mess it up.

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gogs77

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2007

Everyone loved this fresh take on a cheeseball. I served it w/ large Wheat Thins and used less dill and more worchestershire. About half was eaten at my Christmas party, so I remolded it *blush* and served it again at my family get together a few days later. It was even better the 2nd time.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Feb. 6, 2007

Fabulous. I leave out the olives and dill. Almost everyone loves this. The only ones that I came across that don't care for this is those that prefer the package mixes. Great recipe.

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