About this recipe: A wonderfully creamy dip that's packed full of flavour. Feta cheese, Parmesan cheese, cream cheese and sun-dried tomato pesto is blended together until smooth. It also makes a great spread and sandwich filler.
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. - 10 Nov 2011 (Review from Allrecipes US | Canada)
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. - 09 Sep 2010 (Review from Allrecipes US | Canada)
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. - 31 Jul 2010 (Review from Allrecipes US | Canada)