Reviewed: Nov. 23, 2009

easy & yummy!!

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suz

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

Gave it a 3 because of the strong balsamic taste. We're going to try once again with only 2T & see if that helps. You couldn't taste the flavors of the herbs because of the strong balsamic taste. Just ok as is.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Oct. 10, 2009

Way to much balsamic vinegar. You need to roast the garlic slithly, also. Johnny Carino's is the best and it has the roasted garlic in it.

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marshmay

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Reviewed: Oct. 10, 2009

The Balsamic vinegar is to strong. Need to add more olive oil when serving. Will not make this again.

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Ellen

Cooking Level: Intermediate

Home Town: Alpena, Michigan, USA

Living In: Bradenton, Florida, USA

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Reviewed: Sep. 8, 2009

fantastic, my company loved it!! I used a tad less of balsamic and it was perfect. used leftover for green bean salad.

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plumice

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Reviewed: Sep. 3, 2009

this is a standby of mine - for a real kick add a little red pepper flakes - delish!

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mrsmaggiehunter

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Reviewed: Aug. 31, 2009

While this had good taste, the amount of herbs in it looked like sludge at the bottom of the container, and overall I thought it was too much. Even when poured on a bread plate it still seemed like too many herbs.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 16, 2009

What a hit for a party! Fabulous flavors. I made this 24 hours ahead & served it with fresh vienna bread. I did put it in the blender right before serving to make it a creamer consistancy. This is a keeper!

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BWillcox

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Reviewed: Aug. 15, 2009

Okay I just made this. Since my husband is at the store I asked him to buy and underbaked french bread (so i can make it nice and hot and crispy in the oven) and try this recipe. Hubby loves oil and balsamic vinegar ever since we had it at a very nice Italian restaurant on our honeymoon 3 years ago. He always asks me to buy some. The one he had at the restaurant was just simple oil and vinegar. He will love this with all the garlic and herbs. I tried doing it the way another reviewer said and added butter and microwaved it for a min. It got a little cloudy. I dont like it like that. I put it in the freezer for a few minutes and took off a weird colored stuff on top afterwards. But I tasted it while warm and i think it will be perfect when it is cold.

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Tallya

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Reviewed: Aug. 15, 2009

Excellent dipping recipe. I served it at room temperature. Next time I would offer freshly grated Parmesan cheese as an extra.

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Judy

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Reviewed: Aug. 13, 2009

Love this recipe! Some times don't have all the ingredients but always turns out great. My friends and family love it

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summo

Cooking Level: Intermediate

Living In: Lindsay, Ontario, Canada

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Reviewed: Mar. 18, 2009

Let me start by saying it was delicious! I had it with the garlic onion focaccia recipe on this site and it was to die for! I haven't been able to do dairy lately (have a new baby w/a sensitive tummy) and have been craving pizza, cheesesticks, any thing similar. This definitely filled that crave-thanks!

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Feb. 9, 2009

Fantastic! My new favorite snack! I would suggest refrigerating in advance as the recipe states, but take it out of the refrig a bit before serving and let it come to room temp, otherwise it is very "sludgey" - almost too thick to pour. Once at room temp, it is fabulous! I am keeping leftovers (not that there was much), on the counter next to some yummy Italian bread.

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SarahAshmom

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

This was delicious!

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Amber

Cooking Level: Beginning

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Reviewed: Feb. 7, 2009

Out of all of the dipping oil recipes that I have tried, I like this one the best. It has a nice easy flavor without being too vinegary tasting.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jan. 18, 2009

Since this was the first time making this I halfed the recipe because of the expense of virgin olive oil. I didn't have the time to let it marinade in the fridge so I did as another reviewer suggested and added some butter and put it in the microwave for 30 seconds. This helped to blend the flavours much quicker. I used balsamic vinegar but it wasn't aged. Next time I think I'll use a little less. I forgot to add the ground pepper; but it was still good. I think I'd add a little red pepper flakes instead of the ground pepper. I think this was very good and needs just a little tweaking to make it excellent.

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LORNA MB

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

too vinegary

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LORIBURTON

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

Followed recipe exactly and then used on turkey subs and roast beef sandwiches. Flavor is great as written. It's not "hot" spicy at all, but it does taste great as is. Excellent recipe. Thanks!

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KASSIECATT

Cooking Level: Beginning

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 7, 2008

I made this spur of the moment for dinner tonight and it was awesome, even though I didn't have time to let it sit for 8 hours. I can imagine that it'll be even better when I follow the recipe exactly. I will definitely be making this again very soon.

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