Cheesy Bread

This recipe can easily be doubled or scaled up to make even more.

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Yield: Makes 20 slices


  • 4 oz shredded Mozzarella cheese (1 cup)
  • 8 oz shredded sharp cheddar cheese (about 2 cups)
  • 1/4 to 1/2 cup chopped green onion (to taste)
  • 1/4 cup mayonnaise
  • 1 Tbsp sour cream (optional)
  • 1-2 cloves garlic, minced
  • 1/2 stick unsalted butter (1/4 cup, 2 ounces), softened to the point of being slightly melted
  • 1 loaf of French or Italian bread (I used Ciabatta)


1 Make the cheesy topping: In a small bowl, mix the butter and garlic together until smooth. In a separate large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. Add the butter mixture to the cheese mixture.

cheesy-bread-method-1 cheesy-bread-method-2

2 Spread cheese over bread: Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down on a foil-lined baking sheet. Spread cheese mixture over the bread.

cheesy-bread-method-3 cheesy-bread-method-4

3 Place under the broiler until nicely browned, about 3 to 5 minutes.


4 Slice: Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.



Try mixing in other ingredients with the topping mixture, such as chopped black olives, chopped canned artichoke hearts, minced shrimp, or crab meat.

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  • Beverly

    Mayonaise substitute ? I have found that I can use plain Ranch Dressing…or even Bacon Ranch Dressing, or Spicy Ranch Dressing in this recipe and any other similar recipe that calls for mayo.(I hate mayo, too) Just add a bit more cheese to thicken the liquidity of the dressing. Of course, this is changing the author’s original recipe…but it keeps mayo opposers happy !

  • Maya

    Goodness. I partnered the bread with a roasted tomato and basil soup. This bread knocked the dinner out of the park. Thank you!!

  • San

    Love this bread. I saute the garlic in the butter a little to mellow out the garlic taste. And it’s “freezable” the first time I just froze the cheese, then I made it on the bread and froze the whole thing. Ready to go in the oven in a moments notice.

  • Sue

    My boyfriend hates mayonnaise. Can I use extra sour cream in it’s place?

  • hinad

    this is very good in test. i tried it.

  • pam

    i made this last week (gluten free white bread)
    so good.

    then i tried the olive also works as a spread dip.


  • Purvis

    I made this today–it was PERFECT. The green onion and garlic really make it.

  • barb

    A good accompaniment for my super bowl chili………………thanks. I just might add a bit of heat to some. Siracha could work maybe

  • L Nelson

    This is the BEST cheesey bread. My mom and I used to make this 25 years ago. But we added chopped black olives.

  • Val from PA

    Funny how time flies – I printed this recipe out in the fall of 2009 and finally got around to making it last night! Don’t know why it took me so long – I guess it’s just a case of so many recipes to try and so little time to try them…

    Anyway, it was delicious of course – the whole family loved it! I had a little bit of the cheese mixture leftover and ended up enjoying that for a late-night snack with some triscuits. I could, unfortunately, just eat the cheese mixture by the spoonful – it’s THAT good!


  • DP

    Great recipe I do this one a lot and add crab on top when in season unreal flavor

  • Noga Saeed

    I am so popular now because of this recipe…
    Everyone tries it should ask me about it…
    Regards from Saudi Arabia…

    Hello back atcha! ~Elise

  • Melody

    Great!!! I chopped green onions in food processor. And used garlic powder instead of garlic. Whole family had a fit over it!

  • Cris

    Definitely something to make again maybe with some variations, like the olives that someone mentioned… Yum!

  • Syd

    I made this again today to go with ziti. Delicious as always! I usually just use the leftover spread for more bread, but got to thinking. Have any of you used it to flavor something else? I was tempted to add it to the scrambled eggs we had for dinner, but shied away. It’s such a strong flavor, I was afraid it would overpower the eggs. Suggestions?

    • SCV

      I have thrown the leftovers int the casserole dishes like bake zits and goulash (American style) or Italian type casseroles,and it worked.It gave the dish a nice flavor.

  • Siemionko

    Easy, delicious, and a huge crowd pleaser. I used jalepeno cheddar bread from Smith’s/Kroger, and used more green onion than called for, and people have LOVED it. From Girl’s Night to a Friday potluck at work, I never have leftovers.

  • Maureen

    I was searching the internet for a cheese bread recipe (a yeasted bread), and stumbled across this recipe. I also checked Ree’s Olive Cheese Bread, while I was at it. It didn’t help me with the yeast bread recipe, but I’ll definitely have to give both a try. I have some jalapeno-stuffed olives that might be perfect for this.

  • Yulia

    Thank You for the recipe!!! It was delicious, I did at our last party, and every on just loved it! I will do it again!!!

  • sabrina

    Can you skip the mayonnaise? or some way avoid it?

    Not for this recipe. ~Elise

  • Alicia

    I only used half the mixture for a small party last night. It was yummy and very well received by the guests. Can I freeze the rest or do you recommend spreading it on the bread and freezing that?

    Hmmm, I don’t really know. I think I would spread the mixture first and freeze that. But you might try doing it both ways to see which works best for you. ~Elise

  • Judy

    I’ve made this as written, but last night I added some chopped chicken (from a store-bought roasted chicken) and used grated parmesan and romano cheeses instead of cheddar. It was insanely delicious and made a wonderful meal with some chilled Riesling wine. It’s definitely a recipe to play with. Next time I will add some Italian Seasoning, chopped sundried tomatoes and cooked, crumbled sausage along with some sliced black olives. The possibilities are endless. I love this website because the recipes are so unique, and many of them can be altered to suit individual preferences. Thank you, Elise, for all the wonderful recipes and the research you do for your fans. My favorite recipe website!

  • Patty Pelayo

    I made this cheesy bread for Superbowl Sunday and it was a big hit, it ws so delicious and terribly easy and quick to put together. so glad I came across your blog. Thanks a million for a new favorite.
    I would like to try other toppings next time. Experiment with it. But as is, is definitely delicious.

  • Staci Simpson

    Just made this tonight with baked spaghetti. My family LOVED it!!!

  • Kaitlin LaCasse

    I made this for my boyfriend to snack on and he loved it! I was too lazy to cut garlic (pathetic, but true), so just used garlic powder. It was still amazing!

  • ashley

    Loved this recipe! was a huge hit at an appetizer party I went to. Thank you so much for sharing!

  • Sophie

    I made this last weekend, and everyone seemed to really like. The only thing that I would change would be the amount of cheese, it was a lot- or you could always use another loaf of bread. I used 1 French loaf, and probably could have used 2. Overall, though, it was really good!

  • Soyonb

    I found the cheese proportion too much for 1 loaf so I just halved everything and also added some shredded Monterrey Jack. It was great! And the left-over heated up nicely in the toaster over for a snack later on that night. Thanks! It was a great, easy recipe!

  • Cynthia

    These look delicious and I’m having a get together this weekend and was thinking of making these except that My broiler for my oven doesn’t work. Can I just put it in the oven at like 450 degrees? Will that work? Thanks!

    You can try it. Let us know how it turns out if you do. ~Elise

  • Mar

    I just made this cheese bread today. I didn’t have green onions so I used sun dried tomatoes instead. I didn’t have a loaf of bread but had two cans of refrigerated Pillsbury plain breadsticks and used that instead. It came out great.

    I didn’t separate the breadsticks, I laid them all flat to cover the cookie sheet and then I baked them. When they were ready, I spread the mixture on top and popped it back in the oven.

    It was absolutely delicious and we didn’t need a knife, because the breadsticks would just come apart where the original indentations where. Everyone loved it and I had to go back for seconds for a midnight snack :-)

  • John

    This bread was absolutely amazing. I served it as a side dish to some pasta with pesto sauce (which I also got from this website). It was a very delicious dinner.

  • Brenda

    I made this up and put the mix in the fridge to use for several events and everyone loved it!

    Jalepenos are a great idea too, I’ll try that.


  • Cao

    Can I mix all the ingredients together and keep it in the fridge for few days? Will the taste change?

    Or can I apply it on the loaves and then freeze it? I am planning to make it for a Friday evening potluck, and won’t have time to do everything after I come back from the office.

    You can mix the spread ingredients together and refrigerate them, should taste fine. ~Elise

  • Stacy

    I’ve admired this recipe for awhile and finally tried it tonight.

    Heavens, it’s tasty. Well beyond expectations here and incredibly easy. It’s a keeper —- thanks!

  • angie

    Great recipe. We added jalepenos for an extra kick!

  • KB Fresh

    This sounds delicious.

    However, as far as your “Method” is concerned, why would you opt to mix the butter and garlic in a small bowl and then add to the cheese mixture, instead of mixing the butter and garlic, then mayo and sour cream, adding the cheeses and green onions, all in the same bigger bowl?

    I’m a bachelor living in Japan with ZERO counter space, and I only have 1 bowl. LoL so that’s why I’d do it this way. But I also really despise doing dishes, as many do, and that’s why I see the sense in using only the one bowl.

    Sweet blog. I love the straight up “simply recipes” theme, and the fine balance of refined cuisine and delicious American fare such as bacon wrapped hot dogs and potato skins. I enjoy your blog, whittling away free time in the office reading about bombastic and amazing cuisine from the US and all over the world. Peace.

    • Elise

      Hi KB, it’s to better distribute the garlic through the butter. If you flavor the butter first with the garlic, then you’ll have a more even distribution of garlic flavor throughout the topping.

    • Diane Howell

      Hi. Kb Fresh. You may want to try this variation. When ever we have last minute get togethers after work, I’ve found this to be quite helpful. And since you lack counter space, have only 1 bowl and hate doing dishes, it could be the perfect fix for ya. ….pick up a Pre-made loaf of garlic bread from your grocery store. Scrape off the garlic butter mixture into your 1 bowl, or on top of the foil bag. If the bag is lined scrape the mixture inside the bag. Then add the mayo and sour cream. Mix that up then shred the cheeses. Then you can scoop it back onto the bread. It throws it off a little, but when its all said and done, the end result is the same. PURE HEAVEN and 100% SATISFACTION. This helps with time and cleanup. Just thought I’d share.

  • peter

    In England we call that welsh rarebit or, more simply, cheese on toast- it works best with cheddar cheese and a bit of worcestershire- pronounced wooster- sauce

  • Denise

    OMG! TDF!!! This cheesy bread was the hit of my Memorial Day BBQ!!! OH SO CHEESY!!! Even our chef friend loved it! This will be a “signature” side of mine from now on.

  • Michelle

    Made this for a small party at my house this weekend and it was a huge hit! Everyone wanted the recipe.

  • Christine

    Simple, easy and a huge hit at any party! Thank you for the recipe, I make this for functions but never really had a recipe for it!

  • Anita R

    The cheesy bread was a major hit at my superbowl party, it was gone before most other thing, I used ciabatta, and followed the recipe exactly. It was perfect.

  • Amanda

    I made the addition of a half a cup of sweet yellow onion, roughly chopped, to balance out all the cheese. I also used twice as much garlic and a couple of tsps of dried chives. It was unbelieveable, my fiance and I have been eating it all day. I’ll have to eat nothing but dry lettuce the rest of the week to balance out the calories!

  • Nick

    Holy yum, Batwoman! I’ve made Ree’s cheesy-olive bread, and that stuff is TDF. This looks equally decadent and delicious, and perfect for non-olive-lovers. I’m also thinking I’d like to try artichoke-spinach bread; just like the famous cheesy hot artichoke-spinach dip that we all know and love, only with the bread already attached. Doesn’t that sound divine too?

  • Dena

    I made this Saturday night with dinner, and I must say it was a HUGE hit with everyone. I was so excited. It is reminiscent of the cheesy garlic frozen toasts at the grocery store, only 50X better! :) I will definately be making this very very often.

    I also found that toasting/broiling both sides of the loaf worked quite well before putting the spread on. I liked the extra crunch factor instead of softer bread, but that is just personal preferance.

    Also, because we were housesitting that day and I didn’t have access to the garlic I normally keep in my house, I “had” to use some sort of jarred “Italian (and something else I don’t remember) Garlic” mix instead of regular garlic. This was some type of fancy minced garlic in, I’m assuming, some type of oil…and it had some type of little bits of red spicy pepper, I think…anyway. It was WONDERFUL! It smelled exactly like Papa Johns garlic butter dip for pizza. I digress. But my point is, if anyone has access to anything like this, it makes a quite lovely substitution for “plain” garlic!

    I had more than enough spread for one huge loaf of bread. It would definately be enough for one and a half (three sides) loaves if not two full (four sides)…just my notes! But now I have some spread already made and saved for later!


  • Barbi

    I make a similar version of these Cheesy Breads as an appetizer for parties. I don’t use the sour cream or butter but add a small can of sliced black olives and a couple tablespoons of dry Ranch dressing mix. I spread the mixture on slices of French bread bagettes and bake at 350 degrees for about 10 – 15 minutes. Everyone loves these Cheesy Breads, I can’t go to a party without promising to bring along a big batch. I will try this version and see how it goes over. I will probably omit the sour cream and the butter just to keep the fat content down a little bit, looks like there is plenty of fat with just the mayo in the mix.

  • Suzanne

    Sounds yummy! I make a very similar version only using jalapenos instead of green onions. Yum.

  • Liz

    This sounds like something that my mom used to make and now my guests love me to make. This one is also super easy. Slice French bread (or Ciabatta), spread sour cream on the slices, sprinkle with parmesan cheese and stick it under the broiler until bubbly and a little browned. Serve warm! :)

  • knocknockk

    I have a similar recipe with just minced shrimp, mayo, green onions mixture. It’s yummy.

    What a great idea. Love it! ~Elise

  • Whitney

    I have to second JrezIN’s comment from above. Granted Pao de Queijo is a bit different than this sort of cheesy bread but if you like this kind you will also like the Brazilian rolls. Oddly enough I learned about them in Japan, have made it a couple of times with grated Edam cheese and they’re addictive. The dough is super easy to make but it is sticky and messy to form the balls. I urge you all to try these– they really are addictive.

  • Donna J M

    I’ll have to try this one at my next gathering (or for a change from a pizza dinner). One thing I usually do when I make breads like this is broil them a few minutes before putting the toppings on – it makes the bread a little crunchier by drying it out a little.

    Great idea, thanks Donna! ~Elise

  • Kim

    This was soooooo good! The best part is that my boyfriend (the non-cook =) made it, was able to improvise the ingredient amounts (a big deal b/c he’s never strayed from a recipe before), and absolutely loved it!!

  • dancing kitchen

    This sounds a lot like my tomato bread. I add minced fresh garlic to butter, slather it on a horizonatally cut italian bread, top it with sliced tomatoes and shredded mozzarella and bake until the cheese is melty and good. It is an unbeatable appetizer that goes quickly.

  • Jenny

    I have a similiar receipt but use Ranch Dressing instead of mayo…it is excellent. A little more kick to it with some more flavor.

  • Kathy

    This is similar to an appetizer I make. I use shredded cheddar cheese, green onions, mayo and crescent rolls. I unroll the crescent rolls and cut each triangle in half lengthwise then I put a little bit of the cheese mixture in the center and roll up and bake until golden brown. A wonderful person, who’s no longer with us, gave this recipe.

  • Angela

    Delish! I just love the fact that it’s so quick to put together – one less thing to worry when you’re entertaining. Brilliant!

    One question: do you think the mayo can be replaced with sour cream? I’m not a fan of using mayo (even homemade), but I think the mayo is essential in this recipe, to add a nice mouth-feel and texture. I suspect replacing it with sour cream won’t achieve the same thing, though…any suggestions?

    Don’t know. You could try it, on a much smaller scale first, like with just a slice of bread, to see if it suits you. ~Elise

  • verily

    That sounds a lot like a cheesy bread recipe a friend always makes for gatherings. She adds sliced olives to her cheese mixture and scatters some sliced pickled jalapenos on top before broiling. It’s so unbelievably tasty that I demanded the recipe upon eating a piece.

  • jonathan

    Is it me, or is the calorie count for this conspicuously absent? ;-)

    Nevertheless, uber-yum.

    (Did I spell ‘conspicuously’ correctly?)

  • JrezIN

    Looks nice, but I think I still prefer Brazilian cheese-bread. It’s very good for breakfast and healthier too.

  • Sally K

    Perfect timing. Thanks so much. I had six friends all meeting here for drinks before we went out to a concert together. We weren’t going to be eating until afterwards so guess what I served? We have a great little french bakery at the end of our street so I ran down there to get a couple of baguettes, picked up some Mozzarella and had it all mixed and ready to go when they got here. So good, and it’s freezing here right now, so some toasty warm snacks in our tummies really helped. By the way, 8 people, two baguettes,devoured the lot. narry a crumb left. Just the yummy memory.

  • Debbi

    My mom used to do something similar using equal parts of mayo, parmesian & chopped onions. Can’t wait to try this version!

  • JEP

    How delicious! A great go with for a big salad or black bean soup:) Amazing photos!

  • Karen

    OHHH!!! Gotta try this! My diet loving friends will lovingly kill me for this, but must try! My mom used to make something similar, but on english muffins, and with chopped eggs and such. This looks like everything I loved, but cheesier, minus the stuff I didn’t like!

  • Susan

    Wow, that bread looks wonderful! I’ll bet it would also be good with some diced tomatoes on top. Of course, I like tomatoes on almost everything!

    • Laura ~ Raise Your Garden

      Ditto that on the tomatoes…..I put them on everything too. If I could only eat one food for the rest of my life, it would be a tomato (probably turning into one right now!) This cheesy bread looks delish ~ I love the idea of cutting it up into bite sized pieces for the Super Bowl (I’m rooting for the commercials!) and feeling less guilty about popping 20 of these in one sitting.

      • Rose

        I like to put Chili Sauce, ( kind of like a doctored up ketchup), on the bread first, then the cheese mixture, then diced tomatoes.
        I first made this in Home Ec. in grade 8. More than 40 years ago.