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Garlic Cheese Bread

January 4, 2012

You remember that garlic cheese bread I spoke of the other day? I think I might have mentioned posting the recipe with pictures for the following day and then….didn’t. But I’m posting it now!

A few summers ago I made The Pioneer Woman’s Garlic Cheese Bread for Neil’s family and they loved it. Fast forward to the other night when I needed to make it again for Neil’s family. That brings us up to now. Later, when I tried it, I found out that it was WAY too salty. It might not have been that way for other people but being someone who has a very limited sodium intake, it was crazy salty. So, if you’re a salt lover then you will LOVE this garlic cheese bread. If not, I would minimize the amount of cheese in this recipe because it’s the three cheeses that make it so salty.

First start by pre heating the oven to 425.

Grate 3/4 cup worth of cheddar cheese and 3/4 cup worth of monterey jack cheese.

Chop up 4 whole green onions.

Add 1/2 cup of mayo, the green onions, and 1/2 cup of parmesan to the cheeses and mix well. Cut the loaf of french bread in half and then in half again. Melt 2 tbsp of butter in a skillet and add 1 tsp of minced garlic. Toast one piece of bread in the garlic butter melt. Spread the mixture over french bread and repeat with the other pieces.

I forgot to take pictures of this part, partially because mid way through baking the bread, I forgot that I was planning on blogging it. Anyway, I ended up remembering at just the right time.


  1. Kai says:

    I made this for a church dinner once, and it *was* mega salty but good. I ended up burning the garlic on the first piece of bread, too. I remember it reheats very nicely, even in the microwave.