Transform a simple baguette into Cheesy Garlic Bread with the best homemade garlic butter spread. This easy garlic cream cheese bread recipe lets you make a delicious and affordable side from scratch.
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This homemade garlic bread is so good, so creamy, and soooooo garlicky. It is the kind of cheese bread that you’ll need to use your fork to defend the pieces on your plate from other family members.
Can I Make The Garlic Butter Spread Ahead of Time?
Yes! You can make the garlic bread spread and store it in the fridge for up to a week, or the freezer for three months. You can also use leftover garlic butter in these Fluffy Mashed Potatoes or Air Fryer Twice Baked Potatoes for an incredible flavor.
Can I Freeze Cheesy Garlic Bread?
Absolutely! Maybe you got a great deal on bread or cream cheese or just want to have a few loaves ready to go? It’s totally freezeable; you got this.
Put the garlic butter spread on the bread and place a piece of parchment between the two slices (to keep the cheese from sticking to the other slice upon thawing). Wrap tightly in foil without baking and place in a freezer bag.
Pro Tips/Recipe Notes:
- Make sure your butter and cream cheese are at room temperature or the cheese mixture won’t mix well and will be lumpy.
- If raw garlic is a bit overwhelming for you, replace it with roasted garlic. Related: Air Fryer Roasted Garlic and Instant Pot Roasted Garlic.
- Watch your bread closely while it is under the broiler. It can go from “amazing and toasty” to “burnt hockey puck” in a heartbeat.
- No mixer? Microwave the cream cheese and butter for 10 seconds at a time until it is soft. Mix really well with a fork.
- The flavor will be even more awesome if you refrigerate the garlic butter spread for a few hours. But if you don’t have time for that it’s ok to use it right away.
- The finished bread is easier to cut if you have a pair of kitchen shears.
What Goes With Garlic Cream Cheese Bread?
Besides more garlic bread, I recommend serving your bread with these recipes:
- Instant Pot Lasagna Soup
- Creamy White Bean Soup
- Spicy Vegan Butternut Squash Soup
- Copycat Olive Garden Chicken Gnocchi Soup
- Dry Brine Roast Chicken
- A plate of pasta or zoodles topped with Crockpot Spaghetti Sauce
- Creamy One-Pot Pasta With Peas
More Great Bread Recipes to Try
- Air Fryer Biscuits
- Homemade Pretzel Buns
- Air Fryer Texas Toast
- Air Fryer Garlic Bread
- Red Lobster Cheddar Bay Biscuit
- Air Fryer Pretzel Bites
- Garlic Knots from Cook it Real Good
- Air Fryer Cornbread
- No-Knead Dutch Oven Bread
Cheesy Garlic Bread
Ingredients
- 1 baguette
- 1/4 cup unsalted butter {room temperature}
- 1/4 cup cream cheese {room temperature}
- 1/3 cup shredded or grated Parmesan
- 1 tbsp fresh basil {or 1 tsp dried}
- 1 tbsp fresh parsley {or 1 tsp dried}
- 1 tsp dried oregano
- 5 cloves garlic, minced {or 2 tsp garlic powder}
Instructions
- In a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, parmesan, and garlic and beat on medium until well combined.1/4 cup unsalted butter, 1/4 cup cream cheese, 1/3 cup shredded or grated Parmesan, 5 cloves garlic, minced
- Add the herbs, and beat on low until the herbs are distributed. If possible, refrigerate for 2 hours.1 tbsp fresh basil, 1 tbsp fresh parsley, 1 tsp dried oregano
- Slice the baguette in half, length-wise down the middle. Place on a rimmed baking sheet.1 baguette
- (If refrigerated) Microwave the butter mix for about 15 seconds to soften. Using a silicone spatula, spread the mixture evenly on the baguettes.
- Place under the broiler for 2 minutes (on high) or 3 minutes (on low), or until the cheese is lightly browned and bubbling.
Notes
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Excellent, what a recipe it is!
I spread this on some keto bread. Hit the spot!
Yahoo!!! I assume you’re still able to broil the keto bread?
These recipes all look amazing. If I had kids, I would totally try them with them! Cheese is my favorite food group so…..
I just made this recipe almost to a T. I added scorpion pepper sauce to the spicy miso paste for some serious heat. It’s fabulous! The notes for the recipe are right on the money! The egg was perfect (I’ve never made a soft boiled egg but I love them so much)! I also used dried mushrooms and low sodium veggie stock. I live in Japan and this was better than any I’ve had here. I’m hooked.
Do you know if the spread would freeze well by itself
Yep! From the post:
You can make the garlic bread spread (say that 3x fast) as part of your easy healthy meal prep and store it in the fridge for up to a week, or the freezer for three months.
My preference would be to freeze it in canning jars.
This bread is amazing!! We make it all the time, and have for years. I frequently double the mixture and keep some in the fridge to eat as needed, typically when my husband is at work and won’t know I ate it. During my first trimester I basically lived off this recipe. ⭐️ x a million. Thanks for sharing!
I’m glad you and the little lady could enjoy it during your pregnancy!
I’ve been making this since the original post. We loved it so much it was served at my then 3 year old’s birthday party. Now it’s requested anytime we have a dish vaguely “Italian” for supper. My only addition is usually cracked black pepper. Oh! And if you get the “brown and serve” style baguettes, you are less likely to have pieces that could potentially crack your teeth!
Oh, I LOVE the idea of cracked black pepper Danielle!
I agree – softer bread is the way to go.