Recipe by C in PA
This is fantastic. This was posted on a canning list, and this is a definite staple in my fridge. The best thing about it is that you make it, and it keeps in the fridge for up to 2 months. The taste is fantastic!
Top Review by Zeph's Wife
Made this yesterday and haven't even been able to make garlic bread out of it yet!!! First tried it on crackers; yummy, garlicy, addicting. Then I used someone elses suggestion and mixed it into my meatloaf mixture. The whole house smelled wonderful - my DH even said he could smell it at the end of our street! He thought that was the best meatloaf he ever tasted, even better than his mothers - now thats saying alot! I quartered the recipe since there is only the two of us. Thank you for posting! Can't wait to try it today as garlic toast and leftover meatloaf. 10/20/06 Finally made the garlic bread and it was wonderful. Baked it then broiled it so the cheese was a little toasted. Great garlic recipe.11/15/06 Last night I put this on top of some canned spinach and broiled it, awsome!
- 1419.54 ml shredded mozzarella cheese (at room temp)
- 354.88 ml grated romano cheese
- 354.88 ml grated parmesan cheese
- 14.79 ml fresh coarse ground black pepper
- 236.59 ml minced garlic
- 236.59 ml extra virgin olive oil
- 9.85 ml fresh lemon juice
Directions See How It's Made
- In large mixing bowl, mix all ingredients together.
- Fold until all is blended.
- Keep refrigerated in mason jars with lids, or in containers with tightly fitting lids.
- To make garlic bread, slice french bread and place on cookie sheet.
- Spoon spread onto bread.
- Toast, bake, or broil until cheese is bubbly and nicely browned.