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The Best Cheesy Bread Spread
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The Best Cheesy Bread Spread

I know that is a big claim, to be the Best Cheesy Garlic Bread Spread, but with a surprise ingredient and only 4 total ingredients this spread will become your new favorite too! Cheesy, gooey, golden and bubbly.

Prep Time
5 mins
Cook Time
9 mins
Total Time
14 mins
Servings: 1 loaf, about 16 slices
Calories: 227 kcal
Course: Bread
Cuisine: American

Ingredients

  • ¼-½ butter softened (for spreading on the bread, stick, real
  • ½- 1 cup grated fine parmesan cheese (I use a half of a cup)
  • 2/3 cup green onions scallions, chopped (greens to light green)
  • 1 cup mayonnaise good quality, I like Chosen Foods, Avocado Oil mayo
  • 1 loaf French or Italian Bread, Sliced in half, fresh
Optional
  • 2-4 cloves garlic or ¼ - ½ teaspoon garlic powder, minced

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. In a bowl, combine the parmesan cheese, mayonnaise, sliced scallions and minced garlic (optional). Stir until combined.
  3. Slice the loaf of bread in half lengthwise then spread both sides with a thin layer of butter, then with the cheese mixture.
  4. Bake the bread for 7 minutes then, turn to broil and place it under the broiler (about 4-6 inches under) just until golden brown, about 3 minutes.
  5. Cut it into slices and serve.

Notes

  • If you'd like, using a serrated bread knife, slice the bread into serving sized pieces before baking.
  • knife

Nutrition Information

Serving 11 serving Calories 227kcal (11%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 12g (71%) Cholesterol 18mg (6%) Sodium 298mg (12%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 1 loaf, about 16 slices

Amount Per Serving

Calories 227

% Daily Value*

Serving 11 serving
Calories 227kcal 11%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 12g 71%
Cholesterol 18mg 6%
Sodium 298mg 12%
Fiber 1g 4%
Sugar 1g 2%

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

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