Reviewed: Feb. 17, 2013

I made this to bring to work for Valentine's Day. Everyone love it! I had made yogurt cheese, using a combination of non-fat Greek, and full fat Greek yogurts, that I had already added minced garlic, salt, pepper, and dried chives to. I found this recipe, and added the rest of the ingredients. It was very popular with my co-workers!

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Reviewer:

TheBagLady (=

Reviewed: Jan. 24, 2013

I used my food processor which turned this into a hummus-like consistency. Everyone enjoyed it, agreed it is a good party dip, and were surprised when they saw the ingredient list. They said they would not have eaten it chunky and if they had known what was in it. So, a good party dip if made into hummus.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jan. 23, 2013

This is a great recipe. I reduced the salt to 3/4tsp. With all the other tasty ingredients, I just didn't think it was necessary. I also added only 6 green onions, fearing the onion flavor would be too strong. In the end, I wished I had used all 8 after all. I also used kalamata olives. The spread turned out to be delicious, and I'll definitely make it again.

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Reviewer:

LCARRY

Reviewed: Jan. 5, 2013

It was ok. I felt like I wanted to heat it up and cook it. I did happen to make bruschetta as well and half way through the night tossed the bruschetta as a layer on top and then people chowed down. I might try this heated somehow...

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Reviewer:

jensweetcakes

Cooking Level: Intermediate

Reviewed: Jan. 3, 2013

Prepared this just as written, served on New Year's Eve. No one enjoyed it at all. Tasted like cream cheese - very little flavor other than a hint of garlic - the cream cheese is just overpowering. Perhaps 1/2 the amount of cream cheese, and some mayo or sour cream? Along with adding a healthy dose of fresh herbs (basil, oregano - something!) to enhance the flavor of the sun-dried tomatoes and artichoke hearts.

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Reviewer:

simp

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Reviewed: Jan. 1, 2013

Really good and easy to make. My version was a little runny (I soaked the tomatoes too long and didn't let them drain enough b/f adding) but still wonderful. Everyone is right about it being even better the second day.

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Reviewer:

Lulu

Reviewed: Dec. 30, 2012

Loved this dip. I added more black olives and used my mini chopper. Very easy to put together. Hubby said it was like his Mom used to make. Soften the cream cheese in the microwave for 30-40 seconds then stir in all chopped ingredients. Line a bowl with plastic wrap, scoop the dip in and put in fridge for 2-3 hours. Flip the bowl out on a plate, remove the plastic wrap and serve with crackers around the dip.

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Reviewer:

julie17

Home Town: Calgary, Alberta, Canada

Reviewed: Dec. 30, 2012

Very nice! Would not change a thing!

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Dec. 10, 2012

Excellent and highly favorful! Followed this recipe exactly except for the fresh parsley. Served with mini toasts. Loved by all and would definitely make again.

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