Reviewed: Sep. 27, 2011

Awesome spread! We put it on oven toasted baguette slices!! Everyone loved it! Lots of people think "anchovies" and think they don't like them!! They are missing out!!

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Reviewer:

Coralee

Home Town: Big Bear Lake, California, USA

Living In: Mountain Home, Idaho, USA

Reviewed: Apr. 25, 2011

You must -- I repeat must -- love garlic. If you do, you will love this dip. We all loved it! I made no changes except to use a little more anchovies than called for because I didn't know what else I was going to do with the 2 or 3 extra - and I figured it wouldn't hurt. Then I tried a little experiment the next night - I took a few dollops put in a pan on low, added some half and half -- and then tossed in some cooked pasta and made myself a little side dish -- yum.

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Reviewer:

RiverChef

Home Town: Portland, Oregon, USA

Reviewed: Dec. 7, 2010

This didn't go over as well as I'd hoped and it was my fault. I KNOW better than to use fresh garlic in an uncooked dish, but I did it anyway in this one. Fresh garlic should be used in dishes that will be cooked. Fresh garlic varies so much; you never know if it will be too sharp or spicy or even "old" tasting. The only way to ensure a nice garlic taste without fail in an uncooked dish is to use garlic paste which I will do the next time I make this. Everyone who ate this complained of the strong garlic-ness and I agree. The cloves I used were STRONG. Also, I used anchovy paste as suggested by others and that worked out very well. I will make this again, but I definitely will use garlic paste in the next batch.

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Reviewer:

CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

Reviewed: Sep. 19, 2009

This was definately to die for!! I've actually made it 4 times now. The reciepe needs no changes, it's great the way it is =) Thanks for sharing this wonderful reciepe Darlene.

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Reviewer:

Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

Reviewed: Apr. 11, 2009

This is really good! I used anchovy paste as suggested by some of the other reviews. Also added extra hot sauce and black pepper for some zip. This was very thick, so I thinned it out with some half and half.Great with pita chips.

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Reviewer:

Andrea

Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA

Reviewed: Feb. 15, 2009

Wow was this good! I only changed it slightly to reduce the fat content. I reduced the butter by 2 tbs and used low fat cream cheese and fat free feta. Even my picky 18 y/o daughter loved it. Of course I didn't tell her there were anchovies it. It is very garlicky though. I am fine with that but some my not be.

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Reviewer:

lulum

Cooking Level: Expert

Reviewed: Jan. 12, 2009

I've been meaning to try this recipe for awhile now. Finally got the opportunity this weekend when we had some friends over. I made it exactly as written and really enjoyed it. I must admit, however, that it did taste a bit fishy... which I personally liked. DH didn't much care for it, though. I'll definately make again and half the achovies, but only if he's going to be partaking :) Great recipe. Thanks :)

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Reviewer:

jayne

Cooking Level: Intermediate

Reviewed: Nov. 28, 2008

This is GREAT! And we ate it on absolutely everything we could get our hands on. I made it as the recipe states except that i used an entire tin of anchovies(7 total) which just made it richer tasting and not fishy in the least bit. Absolutely delicious.

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