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This was a great recipe! A little thick, so next time I might add some milk, or use whipped cream cheese. And me being the garlic lover I am, I used uh.....5 cloves of garlic. Yeah, maybe a little too much :D Hahahahaha I'll make it again for sure though. Thanks!!
Delicious and oh so easy. The recipe was reduced to about 2 servings and served with lentil chips. The mini chopper to my stick blender came in very handy in making this. I can see me making this again for a party. Made for the Diabetic Forum and the 2nd Annual Tailgate Party.
This was so good! I added an extra garlic clove, because I thought the sun dried tomatoes were a little too salty, and it worked out well. I also didn't have a blender on me, so I just finely diced the garlic and chopped the tomatoes and parsley and found the taste was much stronger, which was good.
Easy! I used whipped cream cheese and had this prepared in less than 5 minutes. I didn't do the blender method as it was much easier to stir the ingredients together in a small bowl using a fork. Served with lightly grilled sliced of pugliese bread. Local cream cheese and parsley fresh from the garden! Thank you! My husband really liked this. Reviewed for Veg Tag April. PS if using regular cream cheese, it's easier to bring it to room temperature first.
This is delicious. It is very flavorful. I served it with crackers and it was a hit! Thanks for sharing.
Great flavors! We really enjoyed the simplicity and freshness of the dip. Wonderful with crackers and crudites, as recommended. Thanks for sharing! Veg*n Swap 25
Very good. Best eaten the same day as it loses its flavor upon standing. Loved the addition of fresh parsley to this dip, might add even more to the next batch. Made for RS#42