Reviewed: Sep. 29, 2009

This was a hit at a tailgate party. I didn't change anything. Several people have asked me for the recipe. I will certainly be making this again. Thanks!

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Sarah

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

I loved it and so did my friends. Brought it to a party and there was none left to bring home. Also nice that you can make it ahead. Thanks, Hoffius. I will make this again.

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: Aug. 30, 2009

Excellent! Definitely different than anything I have made before. I used 4 cloves of garlic and it was overwhelming, and I love my garlic. I didn't have the chives or basil and it was still fantastic. Served with a sliced baguette.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Jul. 11, 2009

When I made it I used 2 roma tomatoes instead of the sundried tomatoes, 1/4 cup of minced white onion omitted the green onions, used a whole can of olives, added 3/4 cup of sour cream, 3 tbsp milk (to thin it) and 3/4 package of pepperoni minced and 1tbsp fresh basil and some black pepper - came out deliciously awesome

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Virginia Brown

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Reviewed: Jun. 30, 2009

I just made this for a cocktail party tomorrow. The recipe suggested letting the flavors meld overnight....and I can only imagine what it will be like then. I licked the bowl --- and it is delicious! 5 stars, for sure!

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Andrea C.

Cooking Level: Expert

Home Town: Delhi, New York, USA

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Reviewed: Jun. 14, 2009

I didn't have sun-dried tomatoes so I used roasted red bell peppers instead. I chopped everything up with my food processor. I also let the cream cheese warm to room temperature and then whipped it with my mixer to make sure it was smooth. Then I added the cream cheese to the rest and mixed it together w/ my electric mixer. The flavors were wonderful. Everyone raved about it. We had an Italian/pasta night and it went well with everything. Yum yum!

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Erika

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

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Reviewed: May 28, 2009

I made this recipe and based on the reviews limited the garlic and the scallion to one each. The flavor was there but not overpowering. When it comes these ingredients I always start out on the low side because you can always add more. I added the rest of the ingredients according to the recipe. Everyone liked it.

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SandyB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Apr. 9, 2009

This was the worst dip I have ever made. The garlic and onion over whelmed the entire dip, you couldn't taste anything else. Most people only took one taste of it and didn't go back for seconds, I came home from a party with a bowl full of this dip and tossed it.

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Brandi

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Reviewed: Mar. 29, 2009

Huge hit at an Italian themed party. I made the recipe as stated but did make the day before. This does make a large quantity of spread. Served with toasted packaged garlic bread toasts. Thanks for the great recipe!

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LisaMac

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Reviewed: Mar. 2, 2009

I made this this past weekend when we had guests over for dinner. They absolutely loved it and asked for the recipe. I omitted the onions and chives (because I didn't have any on hand) but it still turned out delicious! A great recipe!

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Debra Steeb

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Belgium, Wisconsin, USA

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Reviewed: Feb. 26, 2009

I've made this at least 6 times now and it is always delicious. Crackers will do but it's so much better on bread, like the French Baguettes recipe from this site. Yum. Only problem with the recipe is that chilling it several hours (depending on your definition of several) is not going to be enough. This should really be made a day ahead if possible you can really tell the difference.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Works well with soy cream cheese

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MickeyJ

Home Town: Syracuse, New York, USA

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Reviewed: Feb. 2, 2009

Tasted like cream cheese with some stuff in it.

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Peach822

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This was excellent and I have had many people ask me for the recipe and make it themselves. I didn't really vary from the recipe except I didn't really "measure" anything - just eyeballed. One thing to note is that this makes a MOUNTAIN of spread.

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SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 27, 2009

Loved it! Used sun dried tomatoes in oil. Added everything to the food processor and pulsed.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 2, 2009

I did not like this. I got good comments during a party, but people only took one dip and did not return for seconds.

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Anne's favorites

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Reviewed: Dec. 8, 2008

this was very good. I flaked and only added one package of cream cheese, diced everything in the food processor and it was still amazing. I may add less garlic next time, but that may have been different had I had all the cream cheese in there.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Nov. 21, 2008

When I was making this I was thinking this is not going to be good, I was VERY wrong. It was so delicious.

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sandi

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Reviewed: Nov. 17, 2008

Incredible as is! I followed this recipe as is (the only change was I used sun dried tomotates in a jar so they were in an oil base). I increased (tripled or so) the recipe and everyone LOVED it and I keep getting requests for it. It was fairly quick and easy to make and sooo delicious!!!

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