Like many others, I had cut way back on the garlic salt, only used 1 tsp and substituted garlic powder for the remainder. It was still too salty for my taste. However, I will make it again and eliminate the salt completely, or perhaps just add a pinch of kosher salt to the mix. Also, I used a garlic press instead of mincing the garlic which added a whole lot more flavor, but only required two large cloves. Make it a few hours ahead of time and give the flavors a chance to meld – you won’t be disappointed. Definitely a keeper! Thanks for sharing.
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