This dip is very, very tasty! It is tomatoey with a lovely tang from the yogurt and the herbs really make it special! YUM! My only issue with it was the texture: Somehow my spread turned out very runny, more like a liquid dip or even sauce. I measured everything carefully and even left out the milk, but it was still very thin. That didnt harm the taste at all and it was gobbled up, but spreading was a little difficult. Next time I will reduce the yogurt and see what happens then... THANK YOU SO MUCH for sharing a keeper with us, Paula! Made and reviewed for the Aussie/NZ Recipe Swap #42 July 2010.
Thx to PAC Fall 2007, I have today made 2 of the most incredible recipes & this is 1 of them. I added garlic like the prior reviewer, but otherwise made as written. This mix comes together quickly, is great on crackers as a spread & makes eating veggies pure joy when used as a dip + it has the bonus of being very low in calories & fat. While certainly not in need of them, I think finely chopped black olives would make an excellent add for those so inclined. I showed the top sprinkled w/parsley & a few scattered capers just for colour. Thx for sharing this sure to be repeated *keeper recipe* w/us. *Yum* !
Great spread Paula! I made this using my Marinated Sun-Dried Tomatoes, it turned out quite well and added in some extra garlic flavor to the spread, I used green onions and added in a pinch of cayenne pepper. Thanks for sharing hon!...Kitten:)