Reviewed: Sep. 28, 2009

I did the cilantro version of this dip, cutting the lemon to the juice from 1/2 large juicy lemon and adding a bit of crushed red pepper as recommended by others. The kids found the cilantro and garlic too much (so I may try the parsley version and tone down the garlic) but the adults loved it! Very very good!

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pinma

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Reviewed: Jul. 6, 2009

Loved this! Added extra garlic and less lemon juice. Also I used curly parsley.

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TPIANTEDOSI

Cooking Level: Expert

Home Town: Somerville, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Jun. 27, 2009

Loved this dip. I stored in small containers and took on my lunch for a quick, high protein snack. Yum.

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Anne

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Reviewed: May 20, 2009

Pretty good but needs more spice. Best made a day ahead. Made pita chips with garlic powder and butter spray. They were better than the dip!

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Patti'sPantry

Cooking Level: Expert

Home Town: Crestview, Florida, USA

Living In: Shalimar, Florida, USA

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Reviewed: Feb. 18, 2009

Hi, Love this dip. Made it last night and used it for the base of a bruschetta with tomatoes and feta. Having today with leftover roast chicken on a baguette as a sandwich. Am thinking about tossing it with pasta tonight. So good! Haven't used it as dip yet :) The only thing I did slightly different was to drizzle the olive oil in after everything else was pureed. I drizzled it in while the processor was running until it was the consistency I wanted.

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Jeff

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 1, 2009

This was good. It was sooo easy to make. I put everything in my food processor and it was done in 15 seconds. I used only 3 tbsp. of lemon juice and 3 tbsp. of olive oil.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 26, 2008

This is great! I used it for a sandwich spread and added more lemon juice (3 lemons) to match my personal taste. YUM!

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hmstell

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Jul. 4, 2008

Yummy! It's hard to judge, though, what the "juice of 1.5 lemons" is - I have a tree with very juicy lemons, so a real measurement would have been helpful. I started with one lemon and adjusted to taste. I didn't find the lemon overwhelming at all.

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JPGR

Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA

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Reviewed: Jun. 25, 2008

I love this dip! I followed the modifications of another reviewer (1/2 lemon- juiced, 1 Tbsp chopped garlic, 1/2 tsp of crushed red pepper & sub 2 TBSP chopped fresh italian parsley for the cilantro)it's out of this world! I follow the WW Core Plan and this fits in great. It's the best served with homemade pita chips but is equally delicious with raw brocoli, celery and red pepper. I've already made this 4 times this summer!

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Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: May 26, 2008

It was OK to use up some white beans I had on hand, but I wouldn't make it again.

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lifesfullness

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 1, 2008

I made this one evening when we had friends over. I used fresh parsley instead of cilantro and used slightly less olive oil to save on calories. We served it with freshly baked pita chips. I thought the amount would be too much for only 4 people but it was ALL gone by the end of the night. Everyone loved it!

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Autumn Marie

Cooking Level: Intermediate

Living In: Independence, Ohio, USA

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Reviewed: Jan. 10, 2008

I omitted the cilantro (because I didn't have any- but will be sure to try with it!) used less lemon juice and served this with homemade pita chips. Yum!

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Dec. 17, 2007

I would recommend to adjust the recipe. The lemon taste overpowers the dish somewhat. Less lemon and more garlic.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 22, 2007

I made a lot of adjustments to this recipe (due to lack of ingredients on hand), but it was still tasty. I kept the beans and garlic, but pretty much eliminated everything else.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 19, 2007

this was wonderful.

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naraz

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2007

I absolutely loved this one! I'm supposed to follow a low saturated fat/cholesterol diet, so this was perfect! I didn't think the lemon was overpowering. I also didn't have to use salt or pepper...I found it very flavorful without it!

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chellebell6

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Reviewed: Oct. 4, 2007

I make this all the time, it is very similar to one that Giada makes on Everyday Italian. I reduce the lemon to 1/2 of a juiced lemon, add 2 tablespoons of fresh Italian parsley, omit the cilantro, 1 tablespoon chopped garlic and 1/2 teaspoon crushed red pepper. Serve with pita triangles that have been sprinkled with olive oil, oregano, salt and pepper(both fresh ground from a salt & pepper mill) and then bake the pitas for 8 minutes at 400 degrees. Fabulous with the dip and good for you too!

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yankeesfan

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 9, 2007

This was okay. Not as flavorful as I had expected.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Jan. 9, 2007

This is better as a spread for a sandwich or wrap, than a party dip.

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Ginger

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Reviewed: Jul. 28, 2006

This is a great dip. I agree with some of the other reviewers about the amount of lemon juice the recipe calls for. I added the juice of only a half of a large lemon. I also used much more garlic and no cilantro merely because I dislike it. Wonderful Jessica and thanks!

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