Reviewed: Mar. 13, 2010

This was very good, and I think the spread could've covered 2 baguettes. I still have some of the mixture left over, which makes my family very happy.......because that means we'll have it again soon.

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Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 7, 2010

Didn't add mayo. Great w/ or w/o cheese.

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Reviewer:

Mary Thomas

Reviewed: Mar. 1, 2010

Love this recipe! I always have to double it because it's so popular :)

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Reviewer:

Cat

Cooking Level: Intermediate

Home Town: Gladwyne, Pennsylvania, USA

Living In: San Diego, California, USA

Reviewed: Feb. 18, 2010

Sweet. Made this bread on a French baguette. I took everything and added it into a bowl. (Doubled the garlic, of course) sliced the bread lengthwise, then I grilled the 2 opened slices of bread on my big green egg until it was nice and smoky-about 1 minute. I then proceeded to slice the 2 loaves in half and cut 2 slits down the center for maximum garlic butter concoction absorption. The result was fantastic. I finished this bread by putting it back together and grilling it on my Big Green Egg (The BGE) at 300 for about 10 minutes in foil. Smokey, garlic, carb. Jesus Christ!

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Reviewer:

Station

Reviewed: Feb. 7, 2010

Fantastique indeed! We used light miracle whip and Texas Toast. Will definitely make this again!

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Reviewer:

chasingjoy

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 25, 2010

I varied it w/1 t. oregano & 1 t. basil. Also, I mix the parm right in, and often use a 3-cheese blend of parm, asiago & romano sold at most stores. To be really decadent, I sometimes top w/shredded mozzarella - makes a great stand-along appetizer that way.

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