My Reviews (115)

Feta Dip for Garlic Lovers

This is a very addictive creamy dip to be served with raw vegetables or Lebanese bread. Add more garlic if you like!
Reviews (115)


Comment:
29 Sep 2008
MELISSA_B said:
Used different ingredients. This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and even thought they are more authentic, they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I recommend to get the best feta you can. I also add two cubes of frozen dill weed, available at most grocery stores. The first time I made this I used 8 cloves of garlic, after all I have a very high threshold. That was tooooo much, even for me, although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste, as does letting it sit overnight. I started with the "pulsing" mode in the processor, but I like the smooth texture, so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo, and I don't care about authenticity.
 
Comment:
29 Sep 2008
Lisa said:
Used different ingredients. This dip is GREAT! I added the juice of 1/2 of a lemon as I saw others did. I also read about it being runny so I put slightly less yoghurt in it and the consistency was fine. I also added a handful of fresh coriander which gave it a really fresh flavour. There were a couple people taken aback by the amount of garlic though.
 
29 Sep 2008
Reviewed by: ROURRI
This was a great recipe, I think people are complaining because they expect tzatziki, but it's a completely different sauce. I made it as is (minus the blender)and it was delicious. I used it as a marinade for boneless, skinless chicken breasts and drumsticks for the kids. I baked the chicken and put it under the broiler for the last couple of minutes to improve the colour, it was delicious. I reserved some to use as dip with pita with the supper and topped the whole meal off with greek salad. What a meal! The kids and I finished the chicken and the dip off today with pita sandwiches, this is a keeper. I'm giving it a 5 star for it's taste, easiness and versatility!
 
29 Sep 2008
Reviewed by: SARAH1984
Excellent dish!! note: to cure the "runny" aspect. you must drain the yoghurt before blending it. Just simply keep it in the container in comes in from the store, put paper towels on the top and turn it upside down. The liquid will drain on the paper towels and magic magic you don't have anything "runny". thanks for the great dish!
 
29 Sep 2008
Reviewed by: Aspiring Chef Rita
This dip is amazing and addictive. I brought some to work and all my co-workers lovved it. The only thing I did different ( and I highly recomend it) was omit the salt & pepper and add lemon juice. I squeezed about 1/2 a lemon in the dip and it was fantastic. It really enhances the flavour of the garlic.
 
18 Apr 2005
Reviewed by: MOOMOT
This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and even thought they are more authentic, they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta, if you can find it. I get it at a cheese speciality shop, its a little creamier, and cheaper. I also add two cubes of frozen dill weed, available at most grocery stores. The first time I made this I used 8 cloves of garlic, after all I have a very high threshold. That was tooooo much, even for me, although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste, as does letting it sit overnight. I started with the "pulsing" mode in the processor, but I like the smooth texture, so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo, and I don't care about authenticity.
 
(Review from Allrecipes USA and Canada)
21 Nov 2006
Reviewed by: MomWhoCooks
This was a great recipe, I think people are complaining because they expect tzatziki, but it's a completely different sauce. I made it as is (minus the blender)and it was delicious. I used it as a marinade for boneless, skinless chicken breasts and drumsticks for the kids. I baked the chicken and put it under the broiler for the last couple of minutes to improve the colour, it was delicious. I reserved some to use as dip with pita with the supper and topped the whole meal off with greek salad. What a meal! The kids and I finished the chicken and the dip off today with pita sandwiches, this is a keeper. I'm giving it a 5 star for it's taste, easiness and versatility!
 
(Review from Allrecipes USA and Canada)
21 Apr 2007
Reviewed by: WhatCanIBring
As a modification, I used 1 cup of sour cream instead of using the yogurt. I used Mediterranean Feta cheese that has some extra flavors and 2 cloves of garlic. I use a hand mixer instead of a blender and it is just as good. very easy!
 
(Review from Allrecipes USA and Canada)
12 Jun 2007
Reviewed by: Jennifer
Excellent dish!! note: to cure the "runny" aspect. you must drain the yogurt before blending it. Just simply keep it in the container in comes in from the store, put paper towels on the top and turn it upside down. The liquid will drain on the paper towels and magic magic you don't have anything "runny". thanks for the great dish!
 
(Review from Allrecipes USA and Canada)
05 May 2005
Reviewed by: MIRRORGIRL
This dip is amazing and addictive. I brought some to work and all my co-workers lovved it. The only thing I did different ( and I highly recomend it) was omit the salt & pepper and add lemon juice. I squeezed about 1/2 a lemon in the dip and it was fantastic. It really enhances the flavor of the garlic.
 
(Review from Allrecipes USA and Canada)

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