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We really enjoyed this with thick slices of French bread and it was gone very quickly, so I had to make another batch. I am not a big fan of rosemary, so I did substitute dried thyme. Made for Fall 2012 Pick A Chef.
This was a wonderful accompliment to our dinner party. We just used a multigrain bagette for dipping and every one enjoyed the flavours. Thanks for posting a new favourite.
I followed the recipie closely, used ingredients from my garden but left out the red pepper (didn't have it) and it was still pretty good. I think it would be better if I knew what type of bread to serve with that and try it again with the red pepper.
This was great ! I doubled the recipe and left out the salt but otherwise followed exactly. I served it in individual bowls with french rolls my guests just tore off what they wanted to dip. Everybody loved this. It is a keeper - thanks !