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Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette
Recipe courtesy Rachael Ray, 2007 Show: Food Network Specials Episode: Rachael Ray's Holiday Feast Overall User Rating: 
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Great and surprising
07/03/2008 at 09:01am
User: shelley from webster, NY User Rating:
This dip is wonderful and surprising. Many people, who don't like olives actually like this dip. I personally don't like olives, but ended up trying it, and it grew on me. It's a great combo of flavors that many can't identify. I added a dash of lemon juice to temper the saltiness of the olives and a dash of hot sauce for some heat. Good stuff!
Very good and different
05/24/2008 at 12:36am
User: Anonymous User Rating:
I really enjoyed this. Instead of topping with hazelnuts, I added them to the food processor at the end for a rough chop. This is a rather salty spread due to the olives, but the ricotta and cream cheese give it nice mild, creamy background. Perfect with either toasted baquette crisps or with a regular sliced baquette. The only reason I gave this 4 stars instead of 5 is because of the saltiness. It's too salty to appeal to a lot of people, but do give this a try. It's a nice change from the usual cheese spreads or ranch dressing dips that are usually served as appetizers.
Easy Crowd Pleaser
05/01/2008 at 10:57am
User: carol from akron, OH User Rating:
I have made this recipe twice. Both times to rave reviews. I add other veggies to dip but it works well with just celery and chips.
Yum-O
01/17/2008 at 09:23pm
User: Anonymous User Rating:
Big hit! And, so easy to make.
I enjoyed this but others didn't seem to.
12/27/2007 at 05:51pm
User: JENNIFER from Puyallup, WA User Rating:
I served this as an appetizer for Christmas. I really enjoyed it, but nobody else seemed to care for it. Perhaps it's an aquired taste.
Too Olivey
12/24/2007 at 03:16pm
User: Virginia from Cresco, PA User Rating:
I was so disappointed with this dip. I made it for Christmas Eve day to get us through from lunch to dinner. The olive taste is way too strong and it has barely been eaten. I'm not sure what I'd suggest to make it better. Would suggest using another recipe altogether.
Not very good
12/23/2007 at 06:58pm
User: DARLENE from Henderson, NV User Rating:
I'm no novice cook. I've been cooking for over 50 years. I followed the recipe to the letter and I must say, it tastes rather flat & the Ricotta cheese is lumpy and grainy tasting. Maybe it's an "aquired" taste. I do think if I'd used all cream cheese and no Ricotta, it would have tasted better. I couldn't find the whole-grain bread at my local shops nor the Parmesan pita crisps or hazelnuts. I could only find Cibatta bread & chose walnuts in place of the hazelnuts. Fingers crossed at least one or some of my party guests will like this dip. Or else I will be very embarrassed. I do plan to make the potatoes. What could go wrong with the taste of those?
Potatoes - simple yet delicious!!!
12/20/2007 at 04:35am
User: Anonymous User Rating:
Well, after watching the program, and make it few times -- the potatoes is so good that I have to print out the recipe to keep.....and guess what, I print out the recipe from the "Review" instead of the original recipe!!!(Thanks for Nina,Billie, and others to write the details down!)I wish this recipe could be rewrite to make the potatoes shine and easy to find!!
yum-o
12/18/2007 at 11:04am
User: Mary from Benton, AR User Rating:
We loved theese potatoes, will be making them for Christmas.
Potatoes Are Wonderful
12/18/2007 at 12:12am
User: Nina from Oakton, VA User Rating:
My rating is for the finished product (not the recipe as entered on the website). As others have said, these are two completely separate dishes. I made the the potatoes last weekend, and they were delicious! The recipe is a bit inaccurate. You don't necessarily need 3 cups of stock. You need enough to cover the potatoes 1/2 way (not completely). How much that is depends on your pan and the size of your potatoes. Per the episode, you cook the potatoes until they're *almost* tender (not until the stock has evaporated). Then, remove the lid and let the stock evaporate. At that point, gently press down on each potato (flatening it a bit but not mashing). I used the bottom of a glass. I think Rachael used the bottom of the EVOO bottle. Continue cooking the potatoes, uncovered. When they're lightly browned on the bottom, gently turn them. Cook a few more minutes, until they're nicely browned on both sides. One of the reasons I like this recipe is that it's really simple to adjust the quantity. I used fingerling potatoes and they turned out fantastic! I'm planning to serve this recipe with a standing rib roast on Christmas Eve.
Better the next day
12/15/2007 at 04:24pm
User: Ted from Staten Island, NY User Rating:
I made this recipe (without the nuts) and it was very good. excellent as a spread or dip for vegtables, sliced and toasted Italian bread or even crackers. So simple even a Caveman could do it. I made it at Thanksgiving and everyone really liked it. Will definatly make it again.
So Good and Easy
12/12/2007 at 10:04am
User: Anonymous User Rating:
If I had not seen this potato recipe prepared, there is no way I could make it from the recipe shown here. These two recipes should not be combined. Read the other reviews to get an idea of how to cook the potatos before trying but this is definitely a KEEPER. My only recommendation is to NOT add any salt to the potatoes and to used low sodium chicken broth just part way up the potatoes. I had to pour off the broth as the potatoes were done and also added a little extra butter to brown both sides. Try and use the same size of yukons - smallish.
OK, but a little too garlicky for my taste
12/10/2007 at 04:27pm
User: Anonymous User Rating:
I made the dip per the recipe, and I used 1 large clove of fresh garlic and low-fat ricotta. The dip was good but way too garlicky for my taste. If I ever made it again, I would use whole milk ricotta (the low fat wasn't creamy enough) and garlic powder for an equivalent of 1/2 clove of garlic. Salt isn't needed since the olives are salty.
Good taters!!!
12/09/2007 at 04:08pm
User: Anonymous User Rating:
I'm not a Rachael Ray fan - her tastes run to the spicy/hot, tangy/tart, vinagery side while mine run subtle/mild, creamy, sweet side. Anyway, I only saw part of the program where she fixed these potatoes, but they looked so good I had to try. Since I didn't see her whole presentation, I had to improvise - I did COVER my potatoes with broth (as the recipe states), but it takes forever for that much liquid to evaporte - next time I'll only use half the amount of liquid. I did add extra butter to my skillet after the broth evaporated to help with the browning. I also used a mixture of Yukon Gold and red skinned golden potatoes... the Yukons browned up so much prettier and I thought they tasted better. The size of the potatoe makes a difference also, the smaller the better. The smaller potatoes cook quicker and allow for more surface area to brown after being 'smashed'. The larger potatoes had a tendency to break apart when 'smashed'. I guess this is a 'fool-proof' recipe... I did it and it turned out great!! I'll be doing these potatoes again.
very good spread and potatos
12/08/2007 at 09:21pm
User: Anonymous User Rating:
i did both and they were excellent, certaintly not gonna let having both recipes on the same page ruin my day, it saved me from having to search for both and it dosnt say combine the two together.
These are 2 separate recipes
12/08/2007 at 06:16pm
User: Billie from Agoura, DE User Rating:
I watched the show and will try to make the potatoes...they look great. I'm giving this only 2 stars because it's a separate recipe from the dip and should have been written separately. It's also not entirely complete and correct. First of all, Rachel didn't cover the potatoes in the broth...she only went about 1/2 way up the sides of the potatoes. The recipe doesn't, say, but she didn't peel the potatoes. After the potates are almost tender,uncover and cook until the the liquid evaporates. Then gently crack the tops by pressing down with a bottle or glass. Cook until the bottoms are browned. Then you have to turn the potatoes over to get them brown on both sides. Rachel added more salt and pepper after turning.
Holiday Feast/Vegies
12/08/2007 at 03:43pm
User: M. from Aurora, CO User Rating:
EAsy and Excellent especially when ther are both vegans and meat eaters at the table