Secret Ingredient Cheesy Garlic Bread

from 11 votes

A surprising addition makes this recipe for Secret Ingredient Cheesy Garlic Bread the best loaf to ever hit your lips!

A baking sheet containing a loaf of garlic bread cut into triangles

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.

A glass bowl containing butter, mayo, cheese and scallions

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.

A loaf of bread being slathered with garlic butter

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?

Two loafs of garlic bread on a baking sheet topped with sliced scallions

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Secret Ingredient Cheesy Garlic Bread

A surprising addition makes this recipe for Secret Ingredient Cheesy Garlic Bread the best loaf to ever hit your lips!
Author: Kelly Senyei
5 from 11 votes
A baking sheet containing a loaf of garlic bread cut into triangles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 servings


  • 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


  • 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!


Calories: 316kcal, Protein: 6g, Fat: 31g, Saturated Fat: 12g, Cholesterol: 50mg, Sodium: 444mg, Potassium: 22mg, Vitamin A: 475IU, Vitamin C: 0.4mg, Calcium: 208mg, Iron: 0.2mg


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Recipe adapted from The Los Angeles Times.

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  1. 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!

    1. 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!

    2. 5 stars
      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!

  2. 5 stars
    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).

  3. 5 stars
    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!

    1. 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! :)

    1. Hi there! You could substitute Parmesan and shredded mozzarella cheese if you can’t find Asiago and Monterey Jack.

    2. 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

  4. Yum! I’ve been making a bread very similar for years, only difference, canned diced green chiles instead of scallions. Delicious!

    1. 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. :)

  5. That sounds delicious! I normally eat Miracle Whip, so what brand of Mayo would you recommend for this?

  6. 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?

  7. 5 stars
    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!

  8. 5 stars
    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

    1. Hi Valerie! It will still be delicious even without the scallions :) Looking forward to hearing your results!

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