Reviewed: Nov. 17, 2006

The best I have had, note: don't melt the butter too much!

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Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Nov. 6, 2006

Outstanding!!! Used fresh herbs, which made the flavor even better!

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SASSYSARAH76

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Reviewed: Oct. 31, 2006

At the submitter's request, we have reduced the amount of salt in the recipe.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 11, 2006

Excellent, went well with spaghetti dinner. Hub even ate some! Thanks Jenn.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Sep. 28, 2006

Great bread that I served with our Italian dinner last evening. I used more garlic, no salt and added more parm. Delicious and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 22, 2006

Easy and yummy. Used 1/2 the salt.

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Sep. 17, 2006

This was fantastic. It's my new favorite recipe for garlic bread. I think the reason everyone says its so salty is because of the butter - perhaps if unsalted butter were used, there would be more control over the amount of salt. I used regular (salted) butter and just a big pinch of salt, and it was fine. I added an extra dollop of mayo and a squeeze of lemon juice as well. Overall, I loved this and will be making it a lot. Thanks for a great new recipe!!

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scout1912

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 17, 2006

This is our new favorite garlic bread. I love the taste the sage adds to it. This is more like something you would get in a restaurant. Most garlic bread options taste like something you buy in the frozen section of a grocery store. This is definitely worth making again and again and again!

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house3064

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2006

Very good garlic bread. The mayo makes it greasy, but for a once in a while meal it's ok. Used less than a t. of salt. I served it with simple black bean soup, delicious combination.

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dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 27, 2006

My FAVORITE garlic bread... love it, doesn't get any better!

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lamos79

Cooking Level: Intermediate

Living In: Waterbury, Vermont, USA

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Reviewed: Jun. 10, 2006

YUMMY! This recipe really "kicks up" my old recipe. Only added a very small pinch of salt and it was great. My new mainstay for garlic bread......

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Sherriejam

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Jun. 9, 2006

This might have been a bit too zippy for our tastes. I think I prefer the Garlic Butter recipe (from allrecipes) but thanks for letting me try it. Oh yeah, forgot to say that I didn't add any salt at all & thought it needed a pinch or two.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 7, 2006

I was turned onto this recipe because of Josie - and I can't thank her enough! Very yummy...had some mozzerella cheese to use up so I made half of the bread with some of that mixed in. Both ways were superb! Thanks for the recipe.

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: May 16, 2006

Good stuff.. like others said "less salt" instead of cutting the bread lenthwise, i cut them into half inch slice.

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soops

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 1, 2006

My family thought this made the best garlic bread we've had - much better than just the normal butter/garlic mixture I normally make. Be sure to keep an eye on the broiler - half of mine was scorched and it was just in for over a minute. After reading the other reviews I only put 1/2 tsp salt in, but after eating it I think next time I will use the whole amount listed - but we like salty things, so maybe its not for everyone.

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THEMARLATTS

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Apr. 26, 2006

Very yummy! I changed things though a little. First, I just wanted enough to cover a couple peices of home made french bread I made. So, I just eye balled my amounts. I ended up using almost equal amounts of butter and mayo. (Probably about 3tblsp each) For ease, I used Italian Seasoning. Worked great! So flavourful, and cooked up nice and crispy under the broiler. Will make again for sure!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 23, 2006

I, too, had forgotten what previous reviewers had said about it being salty and followed the recipe as written. While it was good, it was way too salty. Also, I thought that the spread would be richer, given it has mayonnaise in it. All in all, not bad, and my husband quite liked it. However, I will make this again with half the salt, and perhaps fresh herbs as opposed to dried.

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EUROMAC

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Blonay, Vaud, Switzerland

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Reviewed: Feb. 27, 2006

This was excellent! I didn't read the reviews before I made this and I agree that it was a bit too salty. I will be making this on a regular basis.

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MILES2

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Reviewed: Jan. 18, 2006

VERY GOOD, BUT VERY VERY SALTY. I WILL MAKE THIS AGAIN BUT WILL NOT ADD SALT

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KALI

Living In: Houston, Texas, USA

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Reviewed: Jan. 15, 2006

Wasn't sure about the mayonnaise and sage but this turned out rather nicely. Looked pretty as well. Used shredded parmesan instead of grated, next time I will use a combination of both.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Garlic Bread Fantastique

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