Go-Go Garlic Bread

"I found this recipe in a Simple and Delicious Magazine and changed it to suit our tastes."
photo by Proscopician photo by Proscopician
photo by Proscopician
photo by IngridH photo by IngridH
photo by under12parsecs photo by under12parsecs
photo by Lavender Lynn photo by Lavender Lynn
photo by januarybride photo by januarybride
Ready In:




  • 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

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  1. Gena H D.
    Could I put butter on my tossed bread then shake garlic on butter? Don't have all of the things to put all together.


  1. snlgirl
    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!
  2. IngridH
    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
  3. sheepdoc
    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.
  4. Kristin
    Easy and tasted good.
  5. ChefWendyMG
    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


  1. Blain
    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!
  2. Michelle_My_Belle
    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!
  3. Rinshinomori
    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.
  4. Pot Scrubber
    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.
  5. Sharon123
    Great treat! I halved the recipe and it was very good. Instead of Monterey Jack I used mozzarella. Thanks!


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