Reviewed: Apr. 3, 2013

I used butter instead of oil, I pretty much went half butter and half cream cheese.I feel this is way better than plan oil for flavor.Super good and my kids loved it. I used this on pre-made pizza shells too!Make sure you have marina sauce for dipping!

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Reviewer:

LondonJenkins

Cooking Level: Expert

Reviewed: Mar. 18, 2012

This was quite good. I didn't get all of the olive oil mixed into the cream cheese, but nearly. I used an immersion blender. It tasted great and was a hit at our dinner party.

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Reviewer:

JMCOO

Reviewed: Dec. 5, 2011

Very yummy! Made it as a side to bring and they were gobbled up! Like others, I had issues with the cream cheese and olive oil mixing so I microwaved it for a bit and then whisked it, and spread it on, whisking again as needed. Eventually it got pretty thin so I just drizzled the rest on.

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Reviewer:

charliepermute

Reviewed: Oct. 14, 2011

The concept is great, but the flavor was weak. Not nearly enough garlic! I should have read the review that said "I used 3x the garlic and could've added more". I think if I triple the garlic next time, it might be just about perfect for us. I didn't taste the herbs all that much though either, so I think I may add a little more there too. Careful w/broiling! I burnt the first batch in only 3 minutes!

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Reviewer:

HongKongKate

Reviewed: Aug. 4, 2011

I cut this recipe in half and used day-old ciabatta loaves that I bought off the clearance rack. I thought this might not work......I was kind of iffy about the ingredients and how good they would taste. The kids and I loved it though my husband was kind of on the fence about it. Not as hard as I thought it would be and using the day-old bread worked out just fine.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 5, 2011

I was a little nervous that this would be too garlicky, but it was just great. I will make this again.

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Reviewer:

khearn

Reviewed: Feb. 13, 2011

I used a loaf of soft Italian bread instead of French bread and it turned out perfect under the broiler. I also didn't have oregano or parsley on hand, so I substituted with a teaspoon of Italian seasoning. Like others said, the oil didn't mix completely with the cream cheese, and I was a little concerned about drizzling MORE oil on top, but everything combined well in the oven. Definitely as good or better than frozen garlic bread!

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Reviewer:

Liz N.

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Feb. 3, 2011

I thought it was okay. I will make it again, but will replace the cream cheese with butter or olive oil.

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Rochelle, Illinois, USA

Reviewed: Jan. 29, 2011

Requires some effort, but utterly decadent.

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Reviewer:

stozely

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 4, 2010

i thought this would be too garlicky but it was very addictive. it's the recipe me and my husband use all the time now. if you like garlic you gotta try this!!!

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3 users found this review helpful