*Reviewed for ZWT6 Whine and Cheese Gangs visit to Greece * We enjoyed this dip today with lavosh crackers. As Sarah in Mew York said ....we also thought the flavours were intense. We made a 1/2 batch of this recipe and used fresh basil from our garden and cold pressed extra virgin kalamata olive oil. Instead of adding more oil...and in keeping with the Greek feel....we added a few tablespoons of Greek plain yogurt, some freshly squeezed lemon juice and white pepper. This seemed to balance the saltiness from the fetta cheese. Photo also to be posted
Made this spread for a family gathering today and it was well-liked. We followed directions and ingredients as posted except for the addition of freshly ground black pepper. We served on garlic baguettes and rice crackers. Thanks!
This was very good! I used fresh basil from my garden and had a blast making it! I think the flavors are a bit intense, but I still loved it. I will probably add some sour cream next time... Made for ZWT 4.
This is full of wonderful flavors. The basil, garlic, and feta blend together wonderfully. I tried it on warmed pita wedges and spread on crostini. I think I liked it best on the crostini. The flavors are very strong so a little goes a long way. I think this would be good mixed with an equal amount of butter and used to flavor pasta, veggies or fish. Thanks for posting Parsley. Made and reviewed for ZWT4.
Wow this is so good. I made 1/2 the recipe and served it on toasted home made tomato cheese bread.