This is a great spread to serve with crusty bread, toasted pitta or crudites. I add roasted garlic and oregano to my version to complete the flavours!
This recipe immediately caught my eye because of the roasted garlic and the roasted red peppers; two of my favorite things to cook with. I followed the recipe to a tee the first time, and while it was good, the amount of lemon juice overpowers everything else in the recipe! I think the lemon juice amount may be a typo. Anyway, I made it again and cut the lemon juice to a 1/4 cup, increased the roasted garlic to a 1/3 cup and left out the half & half (it didn't really need it, to me), and it was to die for. Five stars and highly recommended, just go easy on the lemon juice. - 02 Jul 2008 (Review from Allrecipes US | Canada)
I had this with pita chips and I love it!! I added fresh dill and left out the cream- I really don't think that would've added anything. - 18 Dec 2008 (Review from Allrecipes US | Canada)
Lovely!! I roasted my own bell peppers since I was roasting garlic. I didn't use the half and half. I also used closer to 1/3 c. of lemon juice. So very close to the actual recipe. It tasted very good, but we felt it would be great as a warm/hot dip. So we popped it in the oven at 350 for maybe 20-25 minutes. We ate it with parmesan garlic pita chips. So great!!! Thanks! - 07 Apr 2008 (Review from Allrecipes US | Canada)