Reviewed: Oct. 27, 2008

Someone on here complained about this recipe not being to restaurant standard. I am quite the restaurant snob, and I thought this mixture was FANTASTIC. I followed it to the letter except adding some salt and pepper. A+, I am in love.

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8 users found this review helpful

Reviewer:

AmberChristine

Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

Reviewed: Sep. 19, 2011

Love this. I have made as an appetizer but I love it so much I have put it on wild mushroom ravioli and it is amazing.

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5 users found this review helpful

Reviewer:

emily25

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Reviewed: Nov. 25, 2006

I loved this recipe!! I served it with melba crackers and vegies to not distract from the flavor of this dip.

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3 users found this review helpful

Reviewer:

CMB146

Cooking Level: Intermediate

Reviewed: Jan. 14, 2009

Great appetizer.

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2 users found this review helpful

Reviewer:

covelli5

Reviewed: Jan. 10, 2008

I was very simple and easy. Cheese was a little hard to find and was high in price. but over all very worth it!!!

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2 users found this review helpful

Reviewer:

autumn

Reviewed: May 25, 2007

GREAT!! It was perfect for my guests... I made this as a snack for some friends to come over and do some work together for school and it was a success!!

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2 users found this review helpful

Reviewer:

kadgeeee

Reviewed: Feb. 17, 2012

This was awsome!! I idea fresa basil because I didn't have thyme and came out delish!! My guests loved it!

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1 user found this review helpful

Reviewer:

VikTowers

Reviewed: Jan. 12, 2010

OMG. I made this for a snack and ended up eating it for supper. Delish!

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1 user found this review helpful

Reviewer:

KELLIDG

Cooking Level: Intermediate

Reviewed: Apr. 29, 2009

This was a tasty appetizer. It would have been even better with garden fresh tomatoes and would also have been improved if I had cut the thyme up smaller. Thyme is really a pain to mince, despite it's fabulous flavor.

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1 user found this review helpful

Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Nov. 12, 2007

I had a baked goat cheese at one of my local restaurants that I was trying to recreat and this didn't even compare. I am going to have to go back to the restaurant to see exactly the ingredients they used. I found this recipe to be a little dry and maybe I could have used a little more olive oil and figure out what other ingredients to add to give it more flavor.

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1 user found this review helpful