Chickpea and Feta Dip

From: Chef Kate

On Jul 16, 2005

This was pleasant and fresh tasting but lacked oomph. I liked the chunks of tomato and olive in the dip but I think the green onions were too subtle a flavor with the other ingredients.

From: flower7

On Jul 13, 2005

I halved the recipe as I was only making it for myself. Because I wasn't paying attention, I put the tomato in with the rest of the ingredients in the food processor. I almost threw the olives in too, but caught my mistake. Tasted good anyway lol. Used French feta, and used more than called for as I had it to use up. Surprisingly, I still had to use quite a bit of salt and pepper to bring out the flavors. Ate with plain and garlic flavor bagel chips. Good luck in the contest!

From: West Texas Cook

On Jun 30, 2005

This was great! I love the taste, but then again anything with chick peas and Feta works for me! It was easy to make, and the ingredients are there for the taking. The only thing I found was that I used a red bell pepper, and it did turn the dip just a little pink. But that didn't bother me! The only thing I did different was used grape tomatoes for the regular tomatoes-two reasons, they were already in the fridge and I like their sweeter taste. But if you use a home grown tomato it would be the same difference. The next time I'll use green peppers, they're less juicy and may keep the color cleaner. Thank you, and hey, if it turns a little green, I've got the perfect St Pattys day dip! All these recipes bring back such fond memories of being in Greece, Spain and Italy. Thank you!