Secret Ingredient Cheesy Garlic Bread

Secret Ingredient Cheesy Garlic Bread #recipe

The travelling continued this weekend with a quick trip home to La Jolla for the chance to relax with my family and my three furry best buddies. We spent some quality time both by the pool and in the kitchen, where my mom shared with me her latest culinary find/addiction in the form of Cheesy Garlic Bread. But this isn’t your average garlic bread. It’s made with a secret ingredient that’s the key to the creaminess: mayonnaise.

I know what you’re thinking. “Ah, yes. The perfect pairing — a bikini and carbs slathered with an egg yolk emulsion and two types of cheese.” But I dare you to stick to just one serving of this gooey, garlicky side. Serve up a slice with a simple spaghetti dish, a citrus-inspired cocktail or make it your main dish as the ultimate poolside snack.


Secret Ingredient Cheesy Garlic Bread

Yield: 10 servings

Prep Time: 15 min

Cook Time: 10 min


½ cup (1 stick) butter, softened
1 cup shredded Asiago cheese
1 cup shredded Monterey Jack cheese
1 cup mayonnaise
1 bunch scallions, chopped, green and white parts divided
2 cloves garlic, minced
1 loaf French bread


Preheat the oven to 350ºF.

In a bowl, combine the softened butter, Asiago cheese, Monterey Jack cheese, mayonnaise, white parts of the chopped scallions and minced garlic. Stir until thoroughly combined.

Split the loaf of bread in half lengthwise and spread both sides with the cheese mixture.

Bake the bread for 7 minutes then place it under the broiler just until golden brown, about 3 minutes.

Top the bread with the green parts of the chopped scallions, cut it into slices and serve.

Recipe adapted from The Los Angeles Times.


  1. 1


    I do my garlic bread similar to this, except I just mince the garlic finely and spread it over the bread, then drizzle olive oil over it and then top it off with cheese. Absolutely amazing. Yours looks so rich and delicious, I’ll have to try it your way one day!

    • Kelly replied: — June 3rd, 2011 @ 5:36 pm

      That sounds fantastic… We’ll have to swap recipes!

  2. 3


    My family and I will be on my aunt’s boat tomorrow, and I suspect that this will be a very popular snack on our mini-trip from the marina to the beach. Now, I’ve to remember to bring my microplane with me so I’m not stuck mincing garlic the difficult way- with a $3 ikea knife.

    • Kelly replied: — June 3rd, 2011 @ 5:37 pm

      Haha you crack me up, Kamran! And now our email chain has me craving brownies… not a good thing on a Friday afternoon. Can’t wait to try out the recipe!

  3. 4


    This bread looks awesome! Can you believe I have never cooked with asiago cheese before? Your three furry friends are so cute!

  4. 6

    janet Morris says

    my mother was a notoriously bad cook. i remember the time she made tuna casserole and forgot to put the tuna in. the one thing she made that was great was garlic bread and her secret was mayo, haven’t thought about that in years. she just passed away a few months ago i will make this in her honor thanks for the reminder

    • Kelly replied: — June 8th, 2011 @ 12:17 pm

      Thank you so much for your comment, Janet. My mom shared this recipe with me, so I am so thrilled that you’ll be making it honor of your own mother. Enjoy!

  5. 7


    I never thought garlic bread could look so gooood! im inspired, this one is definitely going in the oven next time i host a dinner!

    • Kelly replied: — June 9th, 2011 @ 2:12 pm

      I promise you won’t be disappointed! I was seriously skeptical about the whole mayo thing, but when I tried it, I swore off ever making garlic bread without it again.

  6. 8

    Jeri says

    I love the photos of your dogs they are beautiful – I’m such a dog lover!! Now – on to the cheesy garlic bread! lol I never really cared for garlic bread, it just seemed “plain” to me – I always made it because everyone else loved it. Now with the cheese, this changes everything! I actually like it and I really could make a meal out of it alone! I wasn’t sure about the mayo and was reluctant to use it but I felt daring the night I made it! It’s a wonderful recipe and a keeper! :)

  7. 9

    Christina says

    Soooo good! I cut the mayo in half, doubled the garlic, used a mix of cheeses I had on hand (Mexican blend, pepper jack and cheddar!) and added a little basil and Italian seasoning. Rave reviews from my whole family! :) Went fantastic with my baked spaghetti. Definitely a keeper!

  8. 10


    Hi Kelly, Great website “Just a Taste” that’s all it takes. Your garlic bread looks tasty and cheesy. Most of all it looks Delicious and Scrumptious” Awesome

    • Kelly Senyei replied: — March 24th, 2014 @ 8:25 am

      Thanks, Yvonne!

  9. 13

    Kathy says

    Yum, my big splurge is to do bread but when I do…
    I added green olives, blk olives and marinated artichoke hearts to this for a hearty appetizer before a soup lunch. To lighten, the second time made, I dropped the Parmesan and used half the mayo and just buttered the bread . Was still amazing!
    How can it not be with those ingredients?
    Going to try your spaghetti sauce this weekend.

  10. 15

    Esther Lord says

    Hi Kelly, hope all is well !! I just had to tell you how amazing this truly is. I made it along with a speghetti and salad dinner and it was so good my husband actually said “This is for sure the tastiest and creamiest garlic bread ever” !! Thank you so very much for sharing :)

    • Kelly Senyei replied: — September 10th, 2014 @ 12:28 pm

      Awesome! So glad you enjoyed it, Esther!

  11. 16

    Judith says

    I Love The Garlic Bread…But on To More important Things…..What are your fur kids name.?……………)

    • Kelly Senyei replied: — March 8th, 2015 @ 9:13 am

      Thank you, Judith! Their names are Bacsi, Buckley and Becks, and they are all total sweethearts :)

  12. 17

    KristiK says

    I’ve been making garlic bread like this ever since I got the recipe after trying it at a pot luck barbecue picnic the first summer I lived in Anchorage, AK. At the picnic it was served with barbecued ribs, and I thought it was so good, that I set my shyness aside and requested the recipe.Only the very shy will understand how monumental that is. After a time, I became aware that this is a very heavy dish, and when I served it with a heavy entree, I felt very logy after dinner, and everyone else seemed like they could barely move either. So since that epiphany, I now serve this when we are having a relatively light main course. I serve it mostly when we have homemade soup: potato, chicken noodle, vegetable beef, split pea, and cabbage with sausage are pretty much all the different soups I make, and it is delicious with them all.

    Tips: garlic powder works as well if not better than minced garlic. Just sprinkle it to taste into the cheese/mayo mixture. Any kind of cheese can be used, except the very hard and the very soft cheeses, such as , ricotta, cream, brie, feta, parmesan, romano, unless you are mixing it with another kind of cheese like cheddar, or Montery jack. Rather than separate the parts of the green onion, I slice and then top the cheese with all of the green onion.Then I sprinkle the top with a generous amount of paprika before broiling or baking. No one who has ever tried it has not loved it. I can’t tell you how surprised I was to find my secret recipe here for all the world to appropriate as their own. Which is fine: that’s the attitude that is needed today, more helping and more sharing. :-) And more cheesy garlic bread!


  1. […] Being a carb-lover, I had to buy it and slowly came back to the apartment.  Opening up the fridge, I found garlic and cheese and decided to go with the oh-so-classic garlic bread.  I then browsed the web and came across this recipe, from Just A Taste, […]

  2. […] The Fourth of July is just a few weeks away, which means it’s time to start planning a patriotic party menu complete with a sweet finale starring red, white and blue desserts. I’m heading home to San Diego for the festivities, and I’m counting down the minutes until a little rest and relaxation poolside and so. much. furriness. […]

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