Add a photo

Creamy Onion Garlic Bread

By: Taste of Home Test Kitchen  
"Slices of Creamy Onion Garlic Bread are a delightful accompaniment to make the main dish. A cheesy mixture seasoned with green onions and garlic powder adds rich flavor to Italian Bread. It's a simple to spread it on the loaf, or you can even use it to dress up leftover hamburger or hot dog buns. The aroma as the bread broils in the oven is sure to whet your family's appetites."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 254 people have saved this

Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 2 (3 ounce) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 8 green onions, chopped
  • 1 (1 pound) loaf unsliced Italian bread, halved lengthwise

Directions

  1. In a small mixing bowl, beat the cream cheese, butter, Parmesan cheese and garlic powder until smooth. Beat in onions. Spread over cut sides of bread. Place on an ungreased baking sheet.
  2. Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Let stand for 5 minutes before cutting.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2008 by Night Owl 
Pretty darn tasty. . . I think real garlic always supercedes using just powder when the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by JULIE ANNE 
This was kind of heavy, due to the cream cheese, I guess. I have had better. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?