Reviewed: Mar. 26, 2013

Ok recipe.

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Jan. 9, 2013

Love this recipe. I've done other bread dip recipes that don't include balsamic. The balsamic adds so much. Delicious.

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Reviewer:

Karen S.

Cooking Level: Intermediate

Home Town: Jacksonville, Alabama, USA

Living In: Suwanee, Georgia, USA

Reviewed: May 2, 2012

Not a hit with my family.

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Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Freeland, Maryland, USA

Reviewed: Apr. 29, 2012

Would have given this 5 stars, but I used half the vinegar and added rosemary. Spectacular sauce. I made French bread for it, and the experience was other-worldly. Immediately disappeared. Will be bringing this to parties.

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Reviewer:

julietdavis

Living In: Saint Petersburg, Florida, USA

Reviewed: Apr. 29, 2012

We liked this on crusty French bread. I was only able to make this about 4 hours ahead of time, but it was still good. I’d like to try this with fresh herbs just to compare. I’m thinking it will even be better.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 2, 2012

What brand of oil and vinegar should I use??? I have never made a dipping oil before and have no clue what to get.

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Reviewer:

vanessa2155

Cooking Level: Beginning

Home Town: Gordonsville, Tennessee, USA

Reviewed: Jan. 5, 2012

At first I rated this 4 stars but after letting it sit over night I rated it as 5. The flavors really come together after letting it set up. I served this to my friends for a party and they all ate it very fast! :)

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Reviewer:

emu123

Cooking Level: Beginning

Reviewed: Jan. 5, 2012

Very nice. It makes more than I thought it would--for some reason, I thought it would be a small amount, but I ended up with a bowl and a small jar. Bf wasn't sold--he thought there was too much vinegar--but I liked it in small doses. I think I might take a few reviewer's comments to heart and use the leftovers for tuna salad or maybe salad dressing. I am not sure I noticed any difference between eating immediately after making versus refrigerating, but it's good. Goes well with bread as an appetizer for dinner. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 3, 2011

Although this was quick and easy to put together it lacked real FLAVOR. I was waiting for the "spicy" to kick in. It didn't. If you're looking for that you must add red pepper flakes. Maybe it's just me as I prefer bold, full body foods. I doubled all of the dry ingredients and refridgerated over night then brought to room temperature, as suggested. It was pretty to look at :) It's nothing special, unfortunately but it served it's purpose as a basic bread accompaniment. Will not make again.

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