Reviewed: Jan. 16, 2007

Great!! I replaced the mayo with about 1/3 cup of olive oil. Thanks!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Dec. 4, 2006

Oh my God! This was the best I have ever put in my mouth. I think I could eat it all alone for a meal. I made 2 loaves, and 5 people devoured the entire thing. Of course once they ate this they barely touched their other food. Thank you so much I will be making this again and often. I would give it more stars if possible.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 2, 2006

Thought this was great tasting and unique enough to try. Cut way down on the mayo.

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1 user found this review helpful

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 20, 2006

THIS IS SOO GOOD! my whole family loved it. We served it with Fettucine Alfredo it was a big hit.

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Chef Cheri

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2006

USED A LITTLE LESS GARLIC THAN CALLED FOR BUT WAS SUPERB.GREAT WITH STEAKS!!!

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: Apr. 15, 2006

If you don't like mayo do not make this recipe. I couldn't taste anything but the mayo and didn't like it at all. Also, I haven't figured out the purpose of melting the cheddar. As soon as I put it in the mayo mixture it lumped up again.

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2 users found this review helpful

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Mar. 6, 2006

The spread was delicious but I thought it turned out a little too soggy. I ended up broiling it to crisp it up. The leftover spread was very good on a boboli pizza shell topped with roma tomatoes and spinach.

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3 users found this review helpful

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JLS12

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Reviewed: Feb. 28, 2006

I just used the ingredients by approximations and it was fabulous. Added some dried parsely.

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4 users found this review helpful

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VIVNIDHI

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Reviewed: Sep. 28, 2005

To whoever came up with this recipe, THANK YOU!!!! It is very delicious and I have had several requests for this bread. I have roasted the garlic instead of mincing it and it tastes just fine.

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5 users found this review helpful

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MISSCOOKIN

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 29, 2005

This was good, but too goopy. I had to put it under the broiler to salvage it.

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3 users found this review helpful

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2005

My sister gave me this recipe years ago. It's always been a big hit. My guy friends will not stop asking for it. I probably won't be invited to another BBQ unless I bring it. However, it only works out well on the grill. Too much garlic otherwise (grilled garlic is sweeter) I found that I need more time on the grill than suggested. Otherwise all the cheeses don't melt together. Also, seems to have too much cheese mixture. It usually runs off the bread. I'll cut it down to 2/3rds of the recipe. (Possibly half) Best way to put fat on your body! Worth it!

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6 users found this review helpful

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 10, 2004

Absolutely delicious!

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2 users found this review helpful

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Cynde

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Reviewed: Aug. 2, 2004

Absolutely the best garlic bread. I prepared this for a family barbeque yesterday and everyone loved it! Made it the day before by toasting the bread in the broiler and then kept in the fridge. Definitely need to turn frequently to prevent burning of bread. I also used 2 loaves instead of the 1 called for and the amount of spread was perfect.

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5 users found this review helpful

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MARIE CORNS

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Jun. 4, 2004

This is a killer recipe as is...but also easy to change up.I change up the cheese...sargento cheese has some fantastic "bistro blends"out the one with sun dried tomatoes in it is awesome in this recice.This is EXTREMELY rich...but my family loves it.If youre not into garlic CUT BACK!!!But this is 5 stars here!!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Feb. 18, 2004

This was OK. I used 1/2 the mayonnaise, sharp cheddar, and left out the half-n-half altogether. I guess I just prefer butter instead of mayonnaise.

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3 users found this review helpful

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 23, 2004

You have to reduce the mayo amount. One cup is way too much. It was ok...nothing really spectacular. I think I will tinker with it to find something to suit our tastes. Thanks anyway.

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10 users found this review helpful

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 21, 2003

This is good but itisn't worth the extra fat, calories and cholesterol. Try using olive oil and minced garlic only for great flavor and fewer fat grams.

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16 users found this review helpful

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GINA99

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Reviewed: Aug. 20, 2003

One word = YUM! Ok, two words also...RICH! Was very easy to 'whip up' and very pleasing to eat! If you don't like garlic...run! Will make again and again...such a nice compliment to grilled steaks/bbq foods. :)

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10 users found this review helpful

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CHIEFCOOKJULIE

Cooking Level: Intermediate

Living In: Midway City, California, USA

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Reviewed: May 5, 2003

This recipe was great! I used a large loaf of French bread and thought the amount of filling was just right. I also just baked the bread in the oven rather than putting it on the grill.

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12 users found this review helpful

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BAHETTICH

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Reviewed: Mar. 4, 2003

This is beautiful bread! It is the perfect compliment for any meal. I made it with Cajun Seafood Pasta and also with burgers.

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6 users found this review helpful

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Ahtz

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Unbelievable Grilled Garlic Bread

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