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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Reviewer:

vixen_with_velocity

Cooking Level: Intermediate

Home Town: Windsor, Wisconsin, USA

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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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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Reviewer:

happywifey

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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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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 bf 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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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Feb. 2, 2009

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

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Reviewer:

sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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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Reviewer:

Mary Beth

Cooking Level: Beginning

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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