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READY IN 30 mins

Best Ever Cheese Bread

Read Reviews (26)

"This recipe is very simple to make, and it tastes wonderful!! Monterey Jack and Cheddar cheeses melt to form the perfect blend. I even like it served cold. It's great for barbecues. Everyone loves it!!! Adjust the amount of green onions to taste." — Tab Douglas

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Original recipe makes 6 servings Change Servings

1 French baguette
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese

1 cup mayonnaise
3 green onions, chopped

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Slice the French baguette in half lengthwise.
In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese, mayonnaise and chopped green onions. Spread the mixture evenly over the bread halves.
Bake in the preheated oven 15 minutes, or until the cheese is melted.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 16, 2012

I made this into garlic cheese bread by folding in a whole small bulb of roasted garlic. This was good but the mayonnaise was overwhelming. Next time, I might sub out half for cream cheese.

—Sarah Jo

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Most Helpful Critical Review

Jan 25, 2007

Too much mayo. I hoped the mayo would kind of "melt" into the bread and flavor it but the mixture just sat there on top and got hot. Not what I was looking for.

—COOKINFORGUYS

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32 Ratings

Jun 21, 2006

This is good. I roasted a bulb of garlic and added the cloves to the mix. My boyfriend thought the mayo taste was too strong, too tangy, I have to agree with him. Next time I will use less mayo, maybe 1/2 as much.

—MrsPeabody

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Sep 10, 2009

I use this recipe everytime I BBQ. I make the following changes though...I use Texas toast style bread, you can use french toast bread as long as it isn't maple flavored or something. Then I add a clove of crushed garlic. I only have to put it in the oven for about 8 minutes, and then the broiler for about 2 minutes. It comes out PERFECT! I have NEVER used frozen garlic bread or any other garlic bread recipe since this one. Thank you =)

—Pamelabee

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Mar 11, 2003

This recipe was wonderful!!! We are big garlic fans, so I added more garlic and cut the onion to only 1/4 cup. I also cut the mayo back to 1/4 cup. It was easy to make and everyone loved it. Thank you very much!!

—KELLY2002

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Mar 11, 2003

This is cheesy, gooey, and delicious. I did make a couple of minor adjustments. I added some garlic powder to the cheese mixture, and I only baked it 10 minutes to keep it from getting dried out. Very good!

—APRIL0100

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May 22, 2003

I tried this for the first time tonight at a BBQ with some friends. We all loved it! It was so easy to prepare. This will be a regular item at our table.

—TIFFANY LENNING

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Sep 29, 2009

This is a very rich cheese bread! I followed others advice and used half the mayo and was glad I did! I only had marble cheese, but it was great. Also used bread because I didn't have a loaf but it was a bit soggy so would imagine would be perfect on a french loaf.

—Krista

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Nutrition

Calories
630 kcal
32%

Carbohydrates
44.8 g
14%

Cholesterol
50 mg
17%

Fat
42.5 g
65%

Fiber
2 g
8%

Protein
18.7 g
37%

Sodium
919 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Ever Cheese Bread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 630
Calories from Fat: 382

% Daily Value *
Total Fat 42.5g 65 %
Saturated Fat 12.3g 61 %
Cholesterol 50mg 17 %
Sodium 919mg 37 %
Potassium 156mg 4 %
Total Carbohydrates 44.8g 14 %
Dietary Fiber 2g 8 %
Protein 18.7g 37 %
Sugars 2.7g
Vitamin A 10 %
Vitamin C 3 %
Calcium 40 %
Iron 32 %
Thiamin 41 %
Niacin 55 %
Vitamin B6 20 %
Magnesium 12 %
Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.