A surprising addition makes this recipe for Secret Ingredient Cheesy Garlic Bread the best loaf to ever hit your lips!
If you’ve been with me here since Day 1 (way back in 2008!), you’ll know that my mom, Noni, is the inspiration behind everything I do, both as a chef and as a mom.
She is the ultimate blend of home cook-slash-superstar mother of three, and I can think of no better example of her dual superpower roles than the time she drove the carpool to my field hockey game while dishing out hot apples turnovers à la mode from the front seat while stopped at red lights.
True story.
The woman served pastries and ice cream to a Suburban full of hungry middle school girls from the driver seat. Need I say more? Noni can do it all.
This recipe is just another one of her creations that transforms an ordinary dish into something so spectacular you wonder why you ever made garlic bread any other way to begin with.
This isn’t your average garlic bread. It’s made with a secret ingredient that’s the key to the creaminess.
It may seem strange, but read the comments on this recipe and you’ll see that it’s a tried and tested 5-star favorite. (I originally shared this recipe back in 2011 but recently gave it a photo makeover!)
I love pairing this cheesy garlic bread with any of my go-to pasta dishes or serving it next to a big salad. How would you serve it?
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Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup shredded Asiago cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup mayonnaise
- 2/3 cup sliced scallions
- 2 cloves garlic, minced
- 1 loaf French bread
Instructions
- Preheat the oven to 350ºF.
- In a bowl, combine the softened butter, Asiago cheese, Monterey Jack cheese, mayonnaise, sliced scallions and minced garlic. Stir until combined.
- Slice the loaf of bread in half lengthwise then 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.
- Cut it into slices and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe adapted from The Los Angeles Times.
Best garlic bread everrrr.
I’m thrilled you enjoyed the recipe, Jennifer!
Delicious both stuffed and not
I’m so glad you enjoyed the recipe, Dana!
Best garlic bread I’ve ever tasted, does not need any tweaking
Woohoo! I’m so glad you enjoyed the recipe, Ric!
So the secret ingredient is Garlic. Am I right LOL.
Mayo! :)
Delicious
We made this recipe; Secret Ingredient Cheesy Garlic Bread to go along with a meal we made. I would like to say this was very, very good! I do have one comment to ask though. In the INSTRUCTIONS portion of the recipe it says; Slice the loaf of bread in half lengthwise then spread both SIDES with the cheese mixture…to which we did probably because we sliced the loaf into a couple of individual slices. Perhaps it would be more appropriate to say BOTH HALVES. Just a suggestion…non-the-less as I commented ‘We enjoyed the recipe as it was very good’.
Thank you for your recipes because we find them good, tasty and delicious!
Thanks for your note, David! So glad you loved the recipe!
Can you make it, slice it, then freeze it?
Hi Paula – I haven’t tried that so I’m not sure what the resulting taste/texture would be like. Would love to hear your results if you give it a shot!
Made it again but this time I only had a Mexican cheese blend on hand. It was soooo good with a little Mexican oregano and peperoncinis!
YUM! I’m so glad you’ve been enjoying the cheesy garlic bread, Casey!
Our go to recipe for garlic bread. We make it now without really measuring, add dried Italian Herbs, more garlic and use more traditional Italian cheeses to include Pecorino Romano. Best part is you can make a large batch and refrigerate spread for quick assembly of small portions baked in a toaster oven (son’s motivation for making it).
Yay! I’m so thrilled your family has been enjoying the recipe, Nicole!
The most AMAZING garlic bread ever! We all went bonkers and 36 hours left there’s not a crumb leftover. Just pre-ordered! Can’t wait – Kelly, you rock!
Woohoo! Love reading this, Laurie! And thanks so much for your support, I can’t wait to hear which recipe from the book is your favorite! :)
What can use to substitute the cheese you use? As I couldn’t find those cheese. Thank you.
Hi there! You could substitute Parmesan and shredded mozzarella cheese if you can’t find Asiago and Monterey Jack.
One word. NOM!!!
I’ve tried this once. My family went NUTS over it. I made the mistake of telling my husband what was in it lol I wanted to make it again and he wanted to do it his way. Long story short I should just make it behind his back, not tell him whats in it and watch him gorge. Thanks Hun, love the recipe
I’m so glad your family enjoyed the recipe, Krystal!
This was excellent!! Would not change a thing!!!
I’m thrilled you enjoyed the recipe, Natasha!
Yum! I’ve been making a bread very similar for years, only difference, canned diced green chiles instead of scallions. Delicious!
YUM!
What is Asiago cheese? I live in Australia
Hi Margaret – Aged Asiago is similar in color and texture to Parmesan cheese but has a nutty and yeasty aroma with a strong flavor. You can substitute Parmesan if you can’t find Asiago. :)
That sounds delicious! I normally eat Miracle Whip, so what brand of Mayo would you recommend for this?
Any brand works great for this recipe but I prefer Hellman’s :)
How thick is the spread roughly once smeared on? Mine seems so thick and I wonder if my loaf is small and I should have used less?
It depends on how wide of a loaf you are using!
Just made this bread, absolutely amazing! Has no mayo flavor whatsoever, and it gets perfectly crispy. Only thing I would add personally is maybe 1 or 2 extra cloves of garlic, but that’s just because I’m a garlic fiend!
I’m thrilled to hear you enjoyed the recipe, Courtney!
It looks so tasty! Will give it a try.
Enjoy!
This sounds like a great recipe, Kelly. However, whenever I go to make it, I think that I am going to leave off the scallions, because neither me or my husband particularly like scallions
Hi Valerie! It will still be delicious even without the scallions :) Looking forward to hearing your results!