The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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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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Cooking Level: Intermediate

Home Town: Nimrod, Minnesota, USA
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Beginning

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 6, 2008
Excellent! Everyone loved this. I did so some changes because I was out of cream cheese so I used 1 cup mayo, 1 cup sour cream and 2 cups feta, everything else was the same. Served with Ritz crackers but pita or tortilla chips would also be good.
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Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA
Living In: Saltillo, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 3, 2007
This dip rocks! My friend brought it over last year, and I've been addicted since...You really should drain the yogurt to make "yogurt cheese"; otherwise the dip will be runny. I line a strainer with cheesecloth and place in a bowl. Pour the yogurt in and let drain for about an hour. You can substitute sour cream for the yogurt, but you won't get as much of an authentic taste. Also good with red onion (or any veggies for that matter!) Thanks for the great recipe!
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Cooking Level: Expert

Living In: Bishop, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 5, 2007
Great dip for a hot Summer day. I followed the advice of other reviewers and chilled yogurt/cream cheese/feta mixture..I added the chopped vegetables at the last minute. I added chopped red pepper too..Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 28, 2006
Very, very good. Did get a little watery as it sat out so wait until the last minute.
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Cooking Level: Beginning

Home Town: Laguna Hills, California, USA
Living In: Mammoth Lakes, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 14, 2006
This was good served with baked pita chips. However, I have tried other greek dips that I found more flavorful than this one.
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J
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: May 4, 2006
Good Recipe! Although I should of listened to the recipe and not added the veggies until right before serving, because after sitting in the fridge for a couple hours the dip became quite runny. Will remember that for next time! I also used sour cream instead of plain yogurt only because I didnt have any plain yogurt on hand.
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Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada
Living In: Ljugarn, Gotlands, Sweden

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 20, 2006
SOME EASY CHANGES: Spread two containers of cream cheese and chive on a lg dish then cover with hummus---use the rest of the ingerdients as a topping and use pita chips to dip---MY FAMILY RAVES OVER THIS!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 26, 2006
FABULOUS. BEST Greek dip we've ever had! Very nice. A hit at my b-day party.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 24, 2006
To avoid it getting watery, try one of two things: Substitute sour cream for the yogurt (which I do, because sour cream just holds up better) OR put the yogurt in a cheesecloth-lined mesh strainer overnight and turn it into yogurt cheese before using. There will be a lot less liquid that way.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 4, 2006
I think I should have strained the yogurt or something because it was really soupy pretty quickly and kind of ruined it. I thought it tasted great, and I would like to try it again. I loved the combination of flavours and included a lot of my favorite things!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 6, 2005
Just responding to the watery/soupy problem... first as another person said, keep veggies separate until right before you serve, I always have them pre-diced in a bowl and add as needed. Also both layers should be kept cold as longas ossible. I find alot of the time I add a bit more feta and cream cheese so that the mix starts out very paste-like as well.. Next time I make this I tink i might try out some of the other suggestions for a change though. My husband laughs because whenever I am home alone for a couple of days I make a big batch of this stuff and pretty much live off of it...
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 8, 2004
I used sun dried tomatoes instead of fresh and kalamata olives instead of black plus I added pesto sauce. I layered the feta mixture, then pesto, feta again, sundried tomatoes and olives, feta, then topped with cucumber and green onion. It was wonderful! Dip should be kept cold though. As it sat out it got a bit watery looking.
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