Community Pick
Go-Go Garlic Bread
"I found this recipe in a Simple and Delicious Magazine and changed it to suit our tastes."
photo by Proscopician
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup mayonnaise (lowfat or light not recommended)
- 1 tablespoon parmesan cheese, grated
- 2 teaspoons garlic, minced
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄8 teaspoon seasoning salt
- 1⁄2 cup monterey jack cheese, shredded
- 1 loaf French bread, halved lengthwise (about 20 inches)
directions
- In a small mixing bowl, beat butter and mayonnaise until smooth.
- Beat in the Parmesan cheese, garlic, oregano, basil and seasoned salt.
- Stir in Monterey Jack cheese.
- Spread over cut sides of bread.
- Place on an ungreased baking sheet.
- Bake at 350 degrees for 10-15 minutes or until cheese is melted.
- Slice and serve warm.
Questions & Replies
-
Could I put butter on my tossed bread then shake garlic on butter? Don't have all of the things to put all together.
Reviews
-
Super yummy! Love the addition to mayo to the recipe, it adds such a delicious flavor and richness to the bread. I only had light mayo, and still really enjoyed the outcome. Can't wait to make again! -
I liked this. It was rich and creamy, and looked really nice on the plate. I doubled the herbs and garlic, as that's how I like it. I was very pleased that this didn't have the oily texture that an all cheese bread typically does. I used sandwich rolls instead of a fresh loaf, as that's what I had on hand, and they worked very well. Made for ZWT7- Emerald City Shakers -
The mayo was a little weird. Maybe because I had 1/2 actual mayo and half miracle whip. I used basil farmer's cheese. Nice and warm and melty. -
Easy and tasted good.
-
I hope I didn't butcher your recipe too badly. I started making this and realized I was out of parmesan & oregano. So I left out the parm. and the oregano but used Italian seasoning in place and the basil. I used mozzarella as that's what I had left from the lasagna. I broiled for a minute to get it a little brown on top. I loved the taste but felt like it was greasy. I could feel the butter/mayo squirting out with every bite and I didn't use all the mixture either. Just seemed like too much. I know many are saying yuck mayo? I make a philly cheese steak recipe that has a garlic mayo on the bun & decided if it's good for that it will be good for garlic bread. So don't be afraid of the mayo!! Thanks
see 54 more reviews
Tweaks
-
I thought this turned out pretty good. I had to substitute mozzarella for the monterey jack, and just used an italian blend of seasonings. Turned out very good. For the last minute or so I turned the oven to broil to get the top a little browned. I think next time I may adjust the amounts and use a little less mayo (to save on calories.) I had quite a bit left over after doing a whole loaf, and I put it on really thick and still couldn't use all of it up. Good taste though...I never thought of using mayo! -
Wonderful recipe, the only change I made was to use mozzarella cheese instead of the monterey jack and since I was using jarred minced garlic I added some extra. Everyone loved it, crispy without burning and flavorful, since there's only three of us I used the leftovers half to make a meatball sandwich, yum! -
This is very similar to what we call Santa Maria dump bread (I haven't been able to find my recipe and so glad you posted this) - wonderful food, but oh so rich! I used Comte cheese instead of Monterey Jack (did not have) and we thoroughly enjoyed it with our garden fresh salad. Reviewed for ZWT 4 Italy 4 basil challenge.
-
What a delicious recipe. I'm so excited to have found this jewel. There are four in my family so I baked half of the loaf and wrapped the other half in foil and froze it to cook later. I subbed grated mozzarella cheese for the Monterey Jack because that is what I had and I am cheap. -
Great treat! I halved the recipe and it was very good. Instead of Monterey Jack I used mozzarella. Thanks!
RECIPE SUBMITTED BY
diner524
Trinity, 48
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