Reviewed: Feb. 27, 2008

I use less butter because with a whole stick , it's hard to eat very much.

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Corey

Cooking Level: Intermediate

Home Town: Ellsworth, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Feb. 25, 2008

Surprisingly good. Often the simplest ingredients will yield great results -and this did! I didn't change anything, but did allow it to set at room temp to soften a little before serving. We used this as a spread for crackers, but it would make an excellent bagel spread.

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Jan. 15, 2008

Really good spread. I used 1/3 fat cream cheese, and margarine. I also used a little onion poweder rather than the onions. Used fresh basil & fresh oregeno. Delish on sliced sourdough bread & broiled. I used the Fast & Friendly Meatball recipe from this site to make Meatball sandwiches with it. Yum!

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JuleeP

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Reviewed: Dec. 30, 2007

This is a good spread. It tastes like Philadelphia Chive and Onion spread. I prefer a more buttery garlic spread, so I'll probably stick to my other recipe, but this is tasty.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

LOVE this stuff!! My sister made this and brought to our Christmas buffet - we loved it! It has a very strong garlic taste, which we personally love. Thanks for the great recipe!!

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Whats-4-dinner

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Reviewed: Dec. 17, 2007

mmmmmmm, tasty. I only used half of the cream cheese which was adequate. Great!!! tastes amazing

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RubyShoez

Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

Living In: Cypress, Texas, USA

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Reviewed: Dec. 2, 2007

I doubled the garlic and added shredded mozzarella to decrease the overpowering flavor of the butter. With these modifications, this was really yummy!

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Bequita84

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

Great! Definitely let the spread sit for the 1 to 3 hours - I made it up and used it right away and didn't really get the full flavor till we heated up leftovers the next day. Husband & Grandma thought it was great and I will definitely use it again.

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Nov. 17, 2006

YUM!!!

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 1, 2006

AWESOME. Everybody wowed on it, people on diet, people who didn´t like cream cheese or garlic...it was a mayor hit and I was asked to make some more as a midnight snack!!! You will get the best compliment ever with this recipe! and is so easy to make, trust me you are going to love it.

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ERIKA

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Jul. 17, 2006

I love this recipe!!! I do not put any onion in but I use 2 sticks of butter and 8 oz cream cheese and 2 cloves of garlic with parsley and a pinch of salt I put this on top of thin sliced baguette bread then I put a slice cuccumber with this and also smoked salmon.

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dawnbakescakes@msn.com

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Reviewed: Mar. 13, 2006

I loved this spread sooo much! It was amazing on warm soft garlic bread. I added a little extra garlic and chopped the onion extra fine, but the recipe was quick and simple! DELICIOUS!

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Baking Britt

Cooking Level: Expert

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jun. 8, 2004

So rich - a very different garlic spread, but good. I only used half the cream cheese, more garlic and mixed in some fresh, grated parmesan. No complaints, but I think they like my regular garlic bread better.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: May 18, 2004

I scaled this recipe to 4 servings and increased the garlic substantially (used 2 cloves). It was really flavorful after sitting in the refrigerator a few hours. My wife and I both loved it on Ritz crackers. I used real butter which I think gave it a rather hard consistency. Next time I may try using whipped margarine instead. I don't think you can go wrong playing with this recipe and adjusting it to your individual liking.Good stuff Natalia.

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Le Artiste

Cooking Level: Intermediate

Living In: Winkelman, Arizona, USA

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Reviewed: Feb. 26, 2004

We liked this; I spread it on 1/2 French bread loaf, sprinkled with Parmesan, and then broiled it. Thanks!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 24, 2003

Very good, however, too much onion. I think next time I will use 1 TBSP of onion powder instead. Or maybe puree the onion. But anyway, really good, very easy, would make it again. Thanks!

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