Reviewed: May 29, 2009

One word: AMAZING. I am impressed and will be using this for all future garlic bread. I also made white cheese lasagna and the two were simply divine together. I don't know if it made a difference, but I used minced garlic... :)

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All I Do Is Shop

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Reviewed: May 13, 2009

This was fantastic! I couldn't get the oil and cream cheese to mix well, but I tried my best and smeared the mixture on a loaf of french bread that I had cut horizontally. I doubled the cream cheese mixture to cover the bread. It was wonderful! Cheesy, crispy, creamy!

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velvetallyn

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Reviewed: May 10, 2009

Made this with Mother's Day dinner. It was a HUGE hit!!! Love, love, loved it and will most definitely be making it again!

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Krissy

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

This is awesome garlic bread. I used 8 ounces of cream cheese and added a little less than 1/2 cup olive oil to it and had no problem getting it to blend smoothly and it never did separate, even when stored in fridge for days. I put some of the cream cheese mixture on a kaiser roll, broiled until bubbly, topped with some sliced rotisserie chicken, parmesan cheese, drizzle with 1 tablespoon olive oil, and then back until broiler until browned. Thanks for this recipe.

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JOANNE1957

Cooking Level: Expert

Living In: Monroe, Virginia, USA

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Reviewed: Apr. 22, 2009

This had to be by far the best garlic bread ever! The only thing I changed was that I used Italien Bread instead and just made big slices. Me and my finace' both agreed that this will be made again very soon.

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vixen_with_velocity

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Apr. 22, 2009

Very good bread! I only had extra virgin olive oil, and I was afraid that the flavor from that would be too strong, so I decided to use half softened butter and half olive oil and the results were DELICIOUS!!! Creamy, buttery, cheesy goodness! I will be using this recipe a lot, I'm sure! Thanks for posting :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 22, 2009

Yummy delicious! All of these comments on husband didn't like, bf likes, who cares. If they make it, then they can rate their own cooking.

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happywifey

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Reviewed: Apr. 20, 2009

Yum, yum, yum! I cut a loaf of bread horizantally instead of slicing it. I had no problems mixing my oil with the cream cheese, guess I'm lucky. Thanks for the recipe!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 15, 2009

We enjoyed this very much. I have no idea how many ounces were in my loaf, so I used half the amount of olive oil. I used whipped cream cheese spread, and preroasted minced garlic. EDIT: 11/12/09 I don't bother making any other kind of garlic bread anymore. I don't measure it, I just whip the ingredients together with the cream cheese and smear it on. I use all sorts of bread. Sometimes I think about trying another kind of garlic bread...but then I think, "This recipe needs cream cheese..." and I come back to this one over and over. The original amount of "stuff" for 1 lb of bread is still too much, IMO, but that's easily remedied by just..not putting as thick a layer on :) EDIT: Footnote...Use a fork to mix the cream cheese & olive oil. Smash the cream cheese with the tines of the fork, this even works with cold brick-style cream cheese. :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 5, 2009

This was so-so. I really enjoy garlic bread, but thought the preparation method (and taste) to be mediocre compared to my "stand by" recipe. I think it was the cream cheese.... My fiance didn't care for this either (but he doesn't care for cream cheese...). I halved lalala71's recipe (cut about 6 slices of bread from a 16 oz. French loaf). I did use 3 oz. of cream cheese (1/2 the recipe would have called for 2 oz., but since I had a 3 oz. block on hand, I used all of it) and a full tablespoon of garlic because we LOVE a strong garlic flavor. I have one suggestion for anyone trying this. I found that softening my cream cheese in the microwave first, then adding it (and the spices/garlic) to my food processor and pulsing as I slowly poured in the olive oil kept my spread from separating as others have mentioned. Oh, and I don't think the olive oil "drizzle" is necessary (don't waste good olive oil for this, IMHO). An overall neat idea, but not for me/us. Thanks anyways!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Mar. 26, 2009

The addition of cream cheese to this was like texture heaven for me. So creamy and really great flavor. I'll make this again, thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 2, 2009

I love this but my husband thinks it is just pretty good.

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sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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Reviewed: Dec. 2, 2008

I really liked it. It was a little heavy with the pasta dish I made, but i would make it again for sure.

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Mary Beth

Cooking Level: Beginning

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Reviewed: Oct. 5, 2008

Very good. Different is what the bf said. I agree; not my usual method of making garlic bread with cream cheese. We both liked it though. Put the mixture on Oat-Bran Bread I'd made a few days ago. Very nice. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 22, 2008

My sister loves cream cheese so needless to say this was a big hit at our last family dinner.

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kristenn72

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Olympia, Washington, USA

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Reviewed: Jun. 17, 2008

I had a half a loaf of french bread to use up and made pasta for dinner. This bread was really good. After reading reviews, some had trouble with mixing the olive oil and cream cheese. I decided to drizzle oil on the bread first, then spread the mixture and broil. Since my bread slices were small it only took a few minutes on low to melt. I also drizzled a small amount of olive oil and grated parmesan after coming out of the oven.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 29, 2007

Really good! I popped the cream cheese in the microwave for 5 seconds to soften it before mixing. I had no problem whisking it together with the oil just using a fork.

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Karen

Cooking Level: Expert

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Reviewed: Apr. 14, 2007

I used a Sour Dough loaf and 1 Cup melted butter instead of Olive Oil and I just heated the bread until it was hot and bubbly instead of broiling it. It was a delicious combination of flavors! It all got gobbled up at my Easter dinner!

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Mar. 18, 2007

I had to drain some of the olive oil that would not mix but this may be due to lack of experience (I am new to cooking). Otherwise the results were quite good and I will be making this again.

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pinchy

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 15, 2006

This is great, I somestimes have this for dinner with nothing else...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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The Most Incredible Garlic Bread

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