I make this all the time, with one KEY difference. I roast the garlic first. It's easy.. just cut the tops off of five or six bulbs of garlic, wrap in foil, and bake in the oven for 45 minutes or so until they're mushy. Then squeeze out all the garlicky goodness and mix with salt if desired. It's amazingly good, and the garlic isn't hot after being roasted. I wonder if this part was missing from the recipe? I can't imagine eating 3 cups of raw garlic. Yikes! Anyway, try it that way and it might be much tastier. :-)

Reviewed On: Dec. 23, 2006

This is a very tasty salad dressing. I used slightly more than half the amount of sugar called for and added a clove of garlic. Super yummy!

Reviewed On: Mar. 1, 2004

This is a great recipe. It was really yummy with a nice big piece of rustic bread. I'll definitely make this one again. :-)

Reviewed On: Dec. 9, 2002