This is one of the best A&S dip recipes I have found. I didn't have romano cheese in the house so I used the parmesan and mozzarella in the dip. I also did away with basil and instead of the garlic salt, I just used more fresh garlic. I read the other reviews and did as many suggested; using sour cream instead of the mayo. I recommend the sour cream also. I added a small amount of mozzarella on top before baking and it got nice and brown and bubbly, not hard and crusty as someone mentioned. I served mine with pita chips, fresh veggies and thinly sliced crusty french bread ~ I like to give guests options! It was so good, you could have eaten it with a spoon!

Reviewed On: Jan. 1, 2008

Roasted garlic is sooo good, I changed a few things with mine and it was excellent. I cut off the pointy tops and drizzled olive oil over the exposed garlic and added freshly ground cracked pepper. Then I placed them on a piece of foil and folded it around the garlic, making a "foil tent" so that the garlic is completely enclosed. I put them in a 350 degree oven for about an hour or until soft to the touch. I served mine with thinly sliced crusty french bread and goat cheese. (spread the garlic on the bread and then some goat cheese) ~ you and your guests will NOT be disappointed!

Reviewed On: Jan. 1, 2008

This was extremely easy to make and was a hit! I served with toasted pita chips and also added roasted red peppers on top of it for a garnish.

Reviewed On: Dec. 31, 2007