Reviewed: Aug. 2, 2006

This wasn't bad, but I'd never make it again. Regular garlic bread (with butter) is just way too much better than this to make this again. I used a little extra mayo (maybe a teaspoon extra) and it formed a paste as described which I spread over the bread (use a rubber spatula...a knife didn't work well). Well, it was just topping sitting right on top of the bread. I like how the butter sinks into the bread when making real garlic bread...that didn't happen at all with this recipe. It didn't taste bad, it wasn't what I was looking for. Thanks anyway!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 11, 2006

My boyfriend and I really like this recipe! Quick and easy!

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Diana

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Reviewed: May 15, 2006

Very good, very easy! I broiled a tad too long (about 4 minutes), but it was really good nonetheless. Would definitely make again!

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tahiti93

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Reviewed: May 12, 2006

Excellent. Thought I would try this as I was getting tired of my same old boring way of making garlic toast, and boyfriend thought it was the best ever. Couldn't stop eating it. Only thing I did differently was to butter the bread prior to spreading the mixture on top and cut it into individual sized pieces before broiling. Will make this again for sure. Thanks much.

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2006

Luv it!

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RODIAJN

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Reviewed: Feb. 17, 2006

Just to clarify, you need to use real mayo, NOT miracle whip. The miracle whip will give it a sweeter funny taste. The Mayo is only to hold the ingredients together, that is also why it is important to make sure it is a paste consistency. Add more or less garlic to taste, I like lots. I get lots of requests and compliments on this garlic bread. It is awesome with a good lasgna.

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DOODLE_BUG72

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Reviewed: Jan. 16, 2006

Like the title says, this is 'the best garlic bread' moist w/ perfect crunch where it should be. Will definately make again!

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Emily

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Reviewed: Nov. 2, 2005

My husband really liked this garlic bread. I didn't think it was that great. My girls liked it too, so that's why I'm giving it 4 stars.

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Stephanie Cruson

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Reviewed: Oct. 24, 2005

this is good, just make sure it is paste-like.

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CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 13, 2005

I loved this bread. I make garlic bread at least twice a week and have been using the same recipe my mother has used for years, but this will now become the one I use. Just made a few alteration; I used low fat mayo, garlic salt, and sour dough and it came out great. Even my husband who doesn't like mayo loved it. Excellent and super simple recipe!!!

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PIXIE9999

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Reviewed: May 13, 2005

I wasnt really impressed with this bread. I am not exactly sure why not, it just wasnt that great. It wasnt bad, and we ate the whole thing with our pasta but I really doubt I would make it again.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Apr. 29, 2005

This bread was awesome! The only thing I did different was used half the amount of garlic powder and added about a tablespoon of fresh crushed garlic. I also needed 1 1/2 of the recipe to cover the 1# loaf of french bread.

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SHOSHANNA2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Apr. 16, 2005

Loved this bread Kendra!! Reminded me a little of the Tilapia Parmesan recipe on this site. 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: Apr. 15, 2005

This is very tasty and easy to make when something seems like it is missing from your dinner.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Mar. 31, 2005

Oh my gosh how good this is!!! Definitely make sure this is pastey. The idea here is that the mayo doesn't soak into the bread like say butter or margarine would. Hence it has a think cooked topping when it comes out. I did this in the oven at 425 degrees (I burn everything I broil) and it was just delicious.

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LillysMom

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Reviewed: Mar. 22, 2005

We really enjoyed this garlic bread Kendra. It went perfect with the lasagna we had for dinner last night. Make sure you watch it closely under the broiler! I don't know some people give a recipe such low ratings when they didn't actually follow the recipe. Oh well, we loved it! Thanks, Kendra.

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Always Cooking

Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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Reviewed: Mar. 21, 2005

DIDNT CARE FOR THIS AT ALL...BUT I THINK IT MAY HAVE BEEN MY FAULT. I USED FAT FREE MAYO WHICH MAY HAVE BEEN WHY I DIDNT LIKE IT...I LIKE TO GO LOW FAT IN RECIPES BUT MAYBE THIS ONE WAS ONE I SHOULDNT HAVE TRIED TO.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Feb. 28, 2005

It is great and very easy. The best garlic bread I have made is with this recipe.

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LINGCB

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Reviewed: Jan. 29, 2005

I loved it and so did everyone eles. only 1 thing, make sure when you mix it that its a thick paste and the more dark brown it is when you broil it the better! thanks for the great recipe.

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