Rating: 4.44 stars
25 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night.

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
14
Yield:
1 3/4 cups
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.

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Nutrition Facts

76 calories; protein 2.5g; carbohydrates 0.7g; fat 7.1g; cholesterol 22.5mg; sodium 117.6mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
11/10/2011
I took another reviewer's suggestion and added what I had left of a small jar of artichoke hearts hanging out in the fridge. I just made sure to drain them and pat them dry. I made no other changes. This. Is. CRACK. No really. I can't get enough. I've been spreading it on sliced cucumbers and carrot chips and I can't seem to stop. Dangerous dip. Read More
(24)

Most helpful critical review

Rating: 3 stars
09/20/2010
This was good but not exceptional - it definitely come out more like a cheese ball than a dip Read More
(3)
25 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/10/2011
I took another reviewer's suggestion and added what I had left of a small jar of artichoke hearts hanging out in the fridge. I just made sure to drain them and pat them dry. I made no other changes. This. Is. CRACK. No really. I can't get enough. I've been spreading it on sliced cucumbers and carrot chips and I can't seem to stop. Dangerous dip. Read More
(24)
Rating: 5 stars
09/14/2010
I made this as an emergency appetizer for book club and it was a big hit. I used about a half cup of feta because I love it and also added a little mayonnaise because my favorite store bought version has a slight mayo taste. To avoid a trip to the store for sun dried tomato pesto, I attempted to make it myself. Based on another recipe from this site, I added two sun dried tomatoes (in oil), a few fresh basil leaves, a splash of balsamic vinegar, and about a half teaspoon of garlic paste. Finally, I added a splash of fat free half and half to thin it out a bit as it was very thick with the added feta. I will definitely make this again and not feel as guilty as when I eat the store bought kind. Read More
(11)
Rating: 5 stars
08/02/2010
Quick and easy recipe that is great served with crackers warm pita bread or veggies (for crackers I recommend a wheat or multigrain cracker to balance the flavor). I used 1/3 less fat cream cheese and added an additional half tablespoon of the sun-dried tomato pesto. Read More
(10)
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Rating: 4 stars
10/24/2011
First of all I brought this dip to a bachelorette party and it was a HUGE success. That being said I did make a few changes. I couldn't find sun-dried tomato pesto so I just used regular. I also threw about 3-4 maritnated artichoke pieces into the food processor as well when blending. Beyond that I agreed with another reviewer that made as directed the dip comes out almost more like a cheese log consistency which would hold up fine to cut veggies but was a little too thick for the pita and bagel chips I had. So I added about 1/4 c each lite sour cream and fat free creamer. This made it more dip like and absolutely addictive. I loved this and so did my company. I gave 4 stars since as is the recipe was too thick in my opinion but the flavor was spot on! Read More
(6)
Rating: 5 stars
05/21/2010
Very good dip! I used lite cream cheese and reduced-fat feta with great results. I refrigerated overnight and then served with crackers and veggies. Read More
(5)
Rating: 4 stars
09/03/2011
I made this and let it sit overnight. I did double the recipe as I was making it for a crowd. My mistake was to use the grated parm in the green container...it was pretty overpowering and not in a good way. The other flavors are nice but I should have used a better quality parmesan and will do so next time. Served with parmesan-basil wheat thins. Thanks for sharing! Read More
(4)
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Rating: 5 stars
12/15/2010
I made this for an appetizer on Thanksgiving to hold off the starving pilgrims while I waited for my turkey to finish. They absolutely loved it! I followed the recipe to the t and it was FANTASTIC! I served it with both celery and crackers. WONDERFUL! Thank you for sharing. Read More
(4)
Rating: 5 stars
09/13/2010
This recipe is great! So fast and so easy! I actually added an extra tablespoon of the sun-driend tomato pesto. One tablespoon is a great starter and it is easy to add more depending on your taste! Read More
(4)
Rating: 4 stars
12/11/2011
Tastes great calling it a "dip" is a stretch though it's very thick! Thinned it out with some milk and added chopped artichokes. Yummy! Read More
(4)
Rating: 3 stars
09/20/2010
This was good but not exceptional - it definitely come out more like a cheese ball than a dip Read More
(3)