Tuscan Cream Cheese Spread

I made this recipe due to the all the positive reviews. Followed the recipe exactly and frankly, it was just OK. It was somewhat bitter tasting without a lot of flavor. My husband did not like it. Disappointing because with all the ingredients, it is not cheap to make. Will not be making it again.

I have made this recipe several times and love it! I use just 4 green onions, and like to smoosh the garlic into a paste with my knife. I don’t always have chives, but they do add a layer of flavor that’s delicious. And don’t skip the parsley! It really helps balance out the saltiness. Depending on your palate, you may not need the full teaspoon of salt. Making it a day ahead marries the flavors the best! So yummy on all sorts of breads and crackers, and really satisfies that Tuscan/olive craving 🙂

very good! made it as directed except I didn’t add the salt, it is fine without it. Needs to be out of the fridge before serving to soften up. It’s great on bagels too. Thanks for this interesting and tasty spread

This dip received rave reviews all around at an event this week. I followed the recipe exactly with the exception of swapping out roasted red peppers that had been drained and patted dry for the sun-dried tomato due to my personal preferences.

I followed the recipe to the letter and made it for a gaming night with friends. First off it made a lot even for five people, so I would cut the recipe in half if you are planning on making it. It’s kind of bland so I would suggest adding extra garlic (probably double) and a bold herb like basil. I don’t plan on making this again simply because it was so bland and lacked a punch of flavor.

Fancy brunch quality!

big disappointment. No one liked it, even though all of the ingredients are well liked by all, something just didn’t go together well here.

Fantastic flavor! Here’s what I did. Process fresh garlic cloves in food processor until finely chopped. Add drained tomatoes, artichoke hearts (with tough outer leaves removed) olives, and parsley. Since I used marinated artichoke hearts I omitted the salt. Pulse until coarsely chopped. The first time I made it I added the cream cheese at this point and processed all together. This resulted in more of a fine puree, which tasted fabulous but wasn’t as pretty as when I combined the cream cheese to chopped ingredients with a mixer. I used some of the green onion tops in place of the chives. Either way it’s all my favorite flavors in one place. Definitely a keeper – thanks for sharing!

I did not make any changes and it was delicious. When I make it again I think I will leave out the parsley. It didn’t seem to add anything.

This was a tasty dip, although I might rename it Green Onion Dip with Artichokes, as the onions were quite prevalent. And I only used three! I also skipped the tomatoes, and I used 1 c Greek yogurt in place of half of the cream cheese (which made it creamier; all cream cheese would have had the consistency of a cheese ball vs a dip). It definitely is better after a few hours to let the flavors meld.

Great mix of flavors…easy to make! Perfect dip for any occasion.

Followed the recipe exactly and it is amazing!!! I made it for a party and everyone asked for the recipe, it was requested for Thanksgiving, and now again for Christmas. And it’s so easy, I can’t say no 🙂

Tremendously AWESOME. Flavors were wonderful prior to refrigerating and afterwards….excellent. Highly recommend this. I actually used 1/3 less fat cream cheese and am not disappointed.

This is so good…with a few changes…I used fresh basil instead of parsley, but only a few Tbs, chopped. I also added a little mayo, some freshly grated pecorino romano cheese and cut back on the salt since the cheese is already salty. I used garlic powder, as I don’t like raw garlic, and last, a splash of fresh lemon juice. I tasted it before I added the pec romano, and I must say, the addition of that took it over the top!

Made the full version. Everyone loved it even wanted to know where I got the recipe from. One word “AWESOME “

Made it for Easter; everyone loved it! It will now be a regular on our holiday appetizer list.

pretty & delicious. makes quite a bit – mounded on a pretty plate worked well served w/crackers – made for a ladies night out & got rave reviews. followed the recipe as is

Added roasted red peppers, used roasted garlic, substituted shallots & more parsley for chives, stick blended about a cup of the chunky stuff into a paste, added it back in for extra creaminess/ spread ability. Big hit at late night fire pit party served with grainy bread toast triangles and bites of hot Italian sausage.

I’ve been looking for a go-to recipe to bring to get-togethers, and now I’ve found it. I didn’t have fresh parsley or chives, used dry. Also didn’t have time to let it sit…I made it about an hour before I had to leave for a party. Still, it was awesome! Even the kids at the party ate it which I wasn’t expecting. Everyone wanted the recipe, but this one’s going to be my (ok, our) little secret!

This was a big hit at a recent party! It was nearly gone when I left, & I had promised 3 people to share the recipe.

Had 1 1/2 pkgs of cream cheese so had to adjust the rest of the ingredients, turned out really good. Took it to a small gathering of ladies and they all LOVED it!