Reviewed: Mar. 5, 2011

This was an outstanding dip. Took it to a neighborhood ladies night. So pretty and fresh tasting, many loved it. I used greek yogurt to up the protein and store bought pita chips.

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3 users found this review helpful

Reviewer:

pam-i-am

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Home Town: Camarillo, California, USA

Reviewed: Aug. 18, 2010

This dip had really great flavor. I mistakenly left off the green onion but I know ut would've made it even better. My husband and I ended up topping our baked potatoes with this as well. I will defintely make this again..

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2 users found this review helpful

Reviewer:

christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

Reviewed: Apr. 24, 2010

I made this for a get together with my girlfriends to rave reviews. I used Fage nonfat Greek yogurt which is so thick it didn't need to be drained as do some other yogurts. Since I already had it in my refgrierator, I did add in a layer of pesto sauce as another reviewer reccommended. While this was a nice addition, I probably won't repeat next time.

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Reviewer:

coloradomb

Reviewed: Apr. 15, 2010

I used greek yogurt like other suggested and it was great! I toasted pita bread and then cut it into small triangles! I would def make this for a party.

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2 users found this review helpful

Reviewer:

Neeley

Home Town: Houston, Texas, USA

Reviewed: Feb. 14, 2010

i loved it.....i used light sour cream and added dried basil, oregano and salt. i used pita chips and also cut up everything bagels for dipping.....YUMMY

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6 users found this review helpful

Reviewer:

a885093

Reviewed: Nov. 26, 2009

I have used Rednekkchikk's recipe as is for a couple of years now & never change anything. It's always awesome, everyone loves it! I serve it with Garlic Herb crackers from All Bran - but could eat it by the spoonful by itself. It's my fav dip recipe on this site.

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Reviewer:

amber

Reviewed: Jun. 1, 2009

The dip itself was delicious. The tomatoes and black olives were a little too much for me. If it was like half as much it would've been great. I did substitute garlic powder and onion powder, and skipped the cucumbers. Still good! Oh and I couldn't find pita bread rounds for the life of me so I got garlic toasts. Which was good. :)

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Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Nimrod, Minnesota, USA

Living In: Ames, Iowa, USA

Reviewed: Mar. 26, 2009

This was very good! I too used sour cream to avoid the watery mess others had encountered. I combined the bottom layer ingredients and let them sit overnight. Didn't have to drain any excess water the next day. I recommend finely chopping the vegetables and using larger pieces of pita. My veggies were a bit too big for the wedges of pita I had cut, but it was very good nonetheless. Great recipe and will definately make again!

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Reviewer:

saraann6

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

Reviewed: Sep. 5, 2008

Very good, but the best trick to avoid the 'yogurt soup' effect, is to drain your yogurt in cheese cloth for a few hours before preparing the dish. That's the key.

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4 users found this review helpful

Reviewer:

BusyMom

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Reviewed: Aug. 31, 2008

I used Greek strained plain yogurt. I found it in my grocery stores natural food section. It has the consistency of sour cream and a better flavor than regular plain yogurt. That took care of the watery issues. I also used a crumbled feta that had Mediterranean herbs mixed in to add more flavor than garlic and pepper.

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9 users found this review helpful