Cheesy Garlic Bread
User Reviews
5.0
9 reviews
Excellent
Cheesy Garlic Bread
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This Cheesy Garlic Bread is a delicious appetizer or side dish. The topping is so creamy and cheesy and complements the crunch of the broiled bread.
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Ingredients
- 1 loaf French bread cut in half lengthwise
- 3 cups cheddar cheese shredded
- 1 cup butter or margarine softened
- 1/2 cup mayonnaise
- 6 green onions chopped fine
- 1 clove garlic minced or 1 teaspoon garlic powder
- Salad Supreme seasoning optional
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Instructions
- Mix cheese, butter, mayonnaise, onions, and garlic together.
- Divide mixture in half and spread on the two halves of French bread.
- Place bread halves on cookie sheet and chill for 30 minutes.
- Broil bread in oven on high for 3-5 minutes or until cheese is melted and bubbly and the bread starts to brown.
- Cut each bread half into 8 slices.
- Serve hot right out of the oven.
Notes
- It is best to let the bread cool completely then add the bread to a ziplock bag or airtight container. You can store it in a cool dry place like the pantry or in the refrigerator for up to seven days. When ready to reheat, place in the oven wrapped in aluminum foil and heat until the cheese melts again.
Nutrition Information
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Calories
309kcal
(15%)
Carbohydrates
15g
(5%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
56mg
(19%)
Sodium
406mg
(17%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
616IU
(12%)
Vitamin C
1mg
(1%)
Calcium
170mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 56mg | 19% |
| Sodium | 406mg | 17% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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