Last week I posted the lasagna we had from Pioneer Woman, this week is the garlic cheese bread, which was really good. We didn’t sprinkle the parsley on top, instead we used a little cayenne. I would make this again, except maybe add some diced jalapenos in with it. You can prep it all the way up to baking it and pop it in the freezer for a make ahead side dish. 

Garlic Cheese Bread
(Adapted from Ree Drummond)

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3 1/2 cups grated Cheddar
3/4 cup grated Monterey Jack
1/2 cup grated Parmesan
3/4 cup (real) mayonnaise
1 1/2 sticks softened butter
4 whole green onions (white and light green parts), minced
1 dash salt
Freshly ground black pepper
4 cloves garlic, finely minced
1 loaf crusty French bread
1/2 cup chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Mix the cheeses with the mayonnaise, 1/2 stick of the softened butter and the green onions.

Add the salt and pepper to taste and set aside or keep in the fridge until you need it.

Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.

Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it’s evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.


Once out of the oven, sprinkle over the chopped parsley. Slice and serve.


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