Reviewed: Jun. 17, 2008

I used whipped cream cheese with chives. Pretty darn tasty.

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7 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

Reviewed: May 20, 2008

I doubled the anchovies, and used half butter and half Smart Balance. Really yummy on crackers, toast and celery sticks. Thanks, Darlene!

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5 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 5, 2008

OMG! This is to die for. I made it exactly as you said. The chives were freshly cut from my garden. I went a bit heavy on the chives and the hot sauce (I use Louisiana Crystal). The only thing *seriously* wrong with this recipe is that I wanted to eat too much of it. :) I can't wait for my husband to come home and try it.

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2 users found this review helpful

Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Mar. 21, 2008

I made this according to the recipe and it just tasted like whipped cream cheese. Adding some more hot sauce, lemon zest and lemon juice and sprinking it with hot paprika made it taste a bit better, but not worth doing again

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3 users found this review helpful

Reviewer:

da Bronx Gourmet

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Venice, Florida, USA

Reviewed: Sep. 8, 2007

This dip is delicious! I found it to have a lot of flavor -- lots of garlic and lots of feta (the anchovy adds richness but doesn't at all add a "fishy" flavor, if you're hesitant abou that). I made it a couple of hours before a party and found it to be very firm when I uncovered it at the party (I should have known better -- the cream cheese and feta naturally get firm in the fridge). Next time I'll make sure to take it out of the fridge at least 30 min prior to serving to allow the flavors to develop fully and make spreading easier.

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16 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 29, 2007

GREAT addition to my repertoire of flavorful addictive spreads. Darlene, ya' did good for sharing that one! Cheers, Jeff

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5 users found this review helpful

Reviewer:

chefjeff

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Mar. 26, 2007

Delicious! The ansjovis taste is not too strong, the ansjovis dissapears when you blend it. Will make again.

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5 users found this review helpful

Reviewer:

CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

Reviewed: May 17, 2006

I was looking for something different to take to a party and this was it. Everyone loved it! I also doubled the anchovies.

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16 users found this review helpful

Reviewer:

LPRENTIS

Reviewed: Apr. 17, 2006

Sorry, but I don't quite get the rave reviews. I wanted to enjoy this because I love feta and I love anchovies. But this just didn't do it for me.

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18 users found this review helpful

Reviewer:

PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

Reviewed: Oct. 24, 2005

Great recipe! It completely disappeared and everyone asked for the recipe. Note, I used the cream cheese with chives, and the anchovy paste as someone suggested; however, I think half-a-tube of the paste was a bit too much. Next time I'll try maybe 1/4 of a tube.

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54 users found this review helpful