Reviewed: Nov. 21, 2009

Oh my gosh to die for....I made it for a party and it was a huge hit!!!

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WORSHIPWARRIORMT

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Oct. 30, 2009

Love this recipe! Just be careful not to load with too much of the cheese mixture, the italian dressing can be a bit overpowering. A thin layer of the mixture is all it takes. This is great as an appetizer or as a side dish.

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Amy P.

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 25, 2009

Excellent! A tad on the salty side, but very yummy and versatile. We used co-jack rather than Swiss in the two times we have made it, but will definately try it with Swiss next time. Thanks!

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hils

Cooking Level: Intermediate

Living In: Sequim, Washington, USA

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Reviewed: Sep. 21, 2009

yum!! I loved this idea so I tried it and loved it! I didn't have sour cream so I just used mayo and added some garlic powder, topped it with mozzarella and cheddar...I will never make garlic bread any other way!

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MIKALA79

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Reviewed: Sep. 13, 2009

Simple and delicious!

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Jason Rule

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Reviewed: Aug. 29, 2009

Simple and easy. I added crumbled bacon on top and it was delicious. I took this to a get together last weekend and it was a big hit.

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Nancy

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Reviewed: May 26, 2009

This was one of the most simple and tasty recipes I have tried in a long while. I have shared it with friends and family and with only one taste they are hooked too.

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Cheryl

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Reviewed: Jan. 29, 2009

super yummy!! It was a bit salty, but I think that was my fault because I added Parmesan cheese to the mozzarella. Will def. make again maybe adding tomatoes and/or bacon.

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ANDREA B.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 1, 2009

I'm eating it now! It's delicious! I used frozen garlic texas toast instead of french bread. So I had to thaw the bread and instead of the broiler I put in my little convection oven and it turned out very good. Next time I might not use the garlic toast cuz it is way too rich to eat often. But just this once is alright.

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tamika

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 17, 2008

This was good, but really rich. I thought that my husband would eat way more of it than he did!

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BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

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Reviewed: Nov. 19, 2008

I have meade this bread several times and I like it better with only about 1/2 the packet of dressing mix, also I use mozzarella cheese. Delicous!

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Nov. 12, 2008

I made this bread for a dinner with a bunch of friends. It was a HUGE hit. Everyone loved it. I couldn't find shredded swiss cheese, so I just used shredded italian cheese. I also added a little more cheese than the recipe called for. This was a delicious recipe.

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KATE9980

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 23, 2008

I use this in place of traditional garlic bread when I make italian dishes. I didn't have a packet of dry italian seasoning mix, so I added oregano, basil, and some crushed bay leaves. I also added a little cumin to give it a bit of a kick. It turned out FANTASTIC! I've made this recipe on more than one occassion, and it's very rare that there are any leftovers!

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whindee

Cooking Level: Expert

Living In: Stoutland, Missouri, USA

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Reviewed: Sep. 22, 2008

I really like the creamy taste of this bread as does my whole family.

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kristenn72

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Olympia, Washington, USA

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Reviewed: Sep. 11, 2008

Nice, easy & quick.

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kytj

Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Independence, Kentucky, USA

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Reviewed: Aug. 23, 2008

This bread is so yummy !!!! Creamy Cheesy Bread coupled with a big salad makes a great summer meal. Since I tried this recipe 2 weeks ago my family has requested this almost everytime we sit down to eat dinner. A keeper for sure!!!

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Lori Scott

Cooking Level: Intermediate

Living In: Terrell, Texas, USA

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Reviewed: Aug. 13, 2008

So good...what more can I say?

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Cassie

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Reviewed: Aug. 8, 2008

I was so excited to see this recipe! I have been making these for parties for about 2 years. The one thing that REALLY makes special these though is to add diced bell pepper to the top before baking. Dice the bell pepper VERY fine, and just sprinkle a few (maybe 4 or 5) pieces on the top of the little toasts (I use a skinny baguette loaf sliced up) before baking. For a holiday party it is pretty to dice up red and green bell peppers! I bake these in a 400 degree oven for about 10 or 15 minutes. The spread can be made ahead a couple of days and kept in the fridge. I have also gone ahead and spread it on the bread slices, topped it with the peppers, and placed them all on a cookie sheet covered with plastic wrap in the fridge for a few hours. Great make-ahead party snack!

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