This is delicious! We had to make some changes because we ran out of some things. We used 1/4 c. half-and-half instead of 1/2 c. milk because we discovered that our milk was bad when we got ready to measure it. Also, we only had about 2/3 c. feta cheese left, so we put all of that in. I'm actually glad that's all we used because I think I would have found the feta flavor overpowering had we used the specified amount. Lastly, rather than roasting the red pepper and using it for garnish, I roasted it and just threw it into the food processor with the rest of the ingredients. Next time, I might cut back on the hot sauce. I like the heat it imparts, but the flavor is too prominent. I also think that I will throw the kalamata olives in with the rest of it next time, rather than using them for garnish.
This is a creamy and smooth dip that everyone should try! It is also very refreshing, and made me think of summer, so I'll try again, then. The hot sauce made the dip a bit tangy as opposed to hot, but I kind of liked it that way. Veey good with pita bread.
This recipe is a keeper! I had grown tired of hummus over the summer and was looking for something a little different. This was it! It is not really hot/spicy with the hot sauce, but well seasoned and the flavors really blend well together. A snap to make. Served with pita chips and cucumbers. I used low fat feta and it did not seem to affect the outcome. You'll get raves with this one!
Wonderful dip that has a nice little kick to it. I used a little less milk because I added the moist roasted red pepper to the main dip mix. Served at work for Friday night drinks with cucumber slices, celery sticks and bread.
Wow... This was good! We used Syrian bread wedges to scoop it up!
A fabulously flavoursome, quick to prepare dip that I took to a morning tea at work - and it disappeared so FAST, with several requests for the recipe. :) Having zero tolerance of anything hot and spicy, I omitted the hot sauce (and added some minced garlic, for me a just-gotta-include ingredient!). Otherwise, I made this exactly to the recipe, including the roasted red pepper and kalamata olives, both of which I love. I also particularly loved the inclusion of the walnuts in this dip. Certainly a dip I'll be making again and again, post ZWT 5 for which I made this for Ali Baba's Babes. Thank you so much for sharing this super recipe, Momma Diva!
We absolutely LOVED this dip!! I made it to take over to a friend's house and it could not have been faster to throw together. It also made for a lovely presentation with the red peppers and olives garnishing the top. I didn't have whole milk, and was concerned with another reviewer's comment about the skim milk turning runny, so I used cream and it worked out fantastic. We served the dish with crispy baked pita chips and pita bread. I liked it both ways, but actually preferred the pita chips. Everyone devoured the dish (there were 6 of us and not a bite was left) and I received many compliments as to how delicious it was. Thanks for this keeper. I will definitely make this dip again. Made for ZWT4.
This was yummy! I loved the addition of walnuts to this dip--I think it makes the recipe. My DH had the leftovers for breakfast. I used skim milk because it's what I had on hand. Next time I'll cut back a little or use the whole milk as stated, because it got a little watery after sitting. Thanks for posting MommaDiva
Very good - we all loved it.
We loved this dip, sooo yummy:) Love feta cheese and my bf's Greek so I had to try it. Will definitely make this again, but maybe slightly less spicy. Thanks for sharing!