Cheesy Garlic Bread {+Garlic Butter Spread}
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Transform a simple baguette into Cheesy Garlic Bread with the best homemade garlic butter spread. This easy cream cheese garlic bread recipe lets you make delicious and affordable garlic cheese bread from scratch.
People. Listen carefully, please. ^THIS BREAD. You need it in your life.
This bread is so good, so creamy, and soooooo garlicky. It is the kind of garlic cheese bread that you’ll need to use your fork to defend the pieces on your plate from other family members.
Garlic, butter, and coziness? This is the bread form of my Instant Pot Garlic Parmesan Rice. Gah, they’re both so good…which one to make?
Can I Make The Garlic Butter Spread Ahead of Time?
Yassssss! 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.
You can use leftover garlic butter in these Fluffy Mashed Potatoes for an incredible flavor.
Can I Freeze Cheesy Garlic Bread?
That is a 10-4 little buddy! Maybe you got a killer 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.
What Kind of Bread Should I Use?
The recipe calls for a baguette but feel free to use whatever you have on hand. If your grocery store offers the “bake at home” style baguettes, those tend to be softer and are perfect for this cheese garlic bread recipe.
I love to make baguettes when I have time (I use the recipe in this book), but they’re also super affordable at the store when you’re in a time crunch.
If you use a wider bread – like French – you’ll want to double the ingredients to account for the larger surface area.
Here’s How to Make Cheesy Garlic Bread:
*Detailed & printable recipe card at the bottom of the post
In a stand mixer combine the room temperature butter, cream cheese, parmesan, and garlic until creamed. Add the herbs and mix a few more times and refrigerate for a few hours (if possible).
Slather the garlic butter spread on the sliced baguette, put it on a baking sheet, and pop it under the broiler for a few minutes (see recipe card for specifics).
Slice and devour!
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 recipe and Instant Pot Roasted Garlic.
- Watch your bread closely while it is under the broiler. It can go from “amazing and toasty” to “burnt turd” 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 Bread?
Besides more garlic bread, I recommend serving your bread with these recipes:
- Whole30 Tomato Soup
- Spicy Vegan Butternut Squash Soup
- Copycat Olive Garden Chicken Gnocchi Soup
- Paleo 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
- Squishy Soft Homemade Pretzel Rolls
- Roasted Garlic and Asiago Cheese No Knead Bread
- Red Lobster Cheddar Bay Biscuit
- Garlic Knots from Cook it Real Good
- No Knead Bread
- Need a low carb version? Check out my friend Brandi’s Low-Carb Cheesy Biscuits
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Cheesy Garlic Bread with the best homemade garlic butter spread. Easy cream cheese garlic bread makes delicious and affordable bread from scratch.
- 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 (1 tsp dried)
- 1 tbsp fresh parsley (1 tsp dried)
- 1 tsp dried oregano
- 5 cloves garlic, crushed or chopped (or 2 tsp garlic powder)
In a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, parmesan, and garlic and beat on medium until well combined.
Add the herbs, and beat on low until the herbs are distributed. If possible, refrigerate for 2 hours.
Slice the baguette in half, length-wise down the middle. Place on a rimmed baking sheet.
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.
Adapted from the LA Times.
Make sure your butter and cream cheese are at room temperature or the cheese mixture won't mix well and will be lumpy.
No mixer? Microwave the cream cheese and butter until soft and mix really well with a fork.
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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.
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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.
I want to make this spread ahead of time on Friday night for it to be served on a Sunday evening. Is it okay for it sit in the fridge for that long???
Not only is ok, but it will actually make it taste even better. How great is that?
You can also freeze it on the bread if you’d like.
I was doing fine with this till I got the ‘broiler’ instruction! I’m useless at watching stuff under the grill (as we call it!)!
I love the IP and the George Forman grill as they don’t need watching, they’re just on a timer and switch off!
The trick to using a broiler successfully is to keep the door cracked open and then just stand there and look at it. Don’t get distracted or leave the space. You only need 3 minutes top of this recipe, so you can do it!!!
I didn’t realize having a pair of kitchen shears would make slicing with a serrated knife easier. I will have to be more aware of my spatial relationship with kitchen shears when I’m slicing bread. 😉
Girl, we use our kitchen shears like 15 times a day. Obsessed!
Shut the hell up, I want this bread riiiiight now. I tried making cheesy garlic bread last week and it turned out just meh. Not nearly cheesy enough! Now I know what I need to do
Oh yeah girl, skip the shredded cheese; the cream cheese is where its at!
I love this!
Yum!
never tried cream cheese, going to give this is a shot!
This garlic bread recipe sounds AMAAAAAZING! Can’t wait to try.
It’s called “Wicked Stinky” at our house, in a good way. 🙂 We use it on bread, throw it in pasta, etc.
We’ve changed the name at our house to “Wicked Stinky” in a good way. We use to Make garlic bread and add to pasta for a quick dinner. I’ve shared the recipe with friends who love it as well. Keep up the good work.
The LA times recipe is really similar to the Pioneer Woman’s garlic bread. I do like mayo, but a cup sounds like too much – maybe if you’ve got a big loaf? I just mix up a bit of mayo with shredded cheese and herbs. Then melt some butter in a cast iron skillet with some garlic and toast the bread in it. Then I spread the mayo-cheese mix on top and bake it. It doesn’t have a mayo flavor to it at all. My husband is not a fan of mayo, but he loves this garlic bread!
I thought the same thing! Just don’t think about the mayo, but it gives it a good tanginess. I def don’t use a whole cup!
I will have to try this version next time I make garlic bread. I like the thought of using cream cheese… it makes everything delicious!
So I tried this last night. Well, I just bs’d the measurements and used dried herbs and…basically I needed to make garlic bread and took a really lazy approach to this awesome recipe. And it still turned out great! My husband has asked that I make garlic bread this way “from now until forever”. Thank you for sharing this!
I couldn’t get the Pinterest link to work, but I pinned this fabulous recipe (with credit for you!): http://pinterest.com/pin/9992430396755767/
Looks great – I’m going to make it this weekend!!
*Update* I made this yesterday – it was lunch (along with “key lime” pie made from Greek yogurt and cool whip) and we all loved it!! I added more Parmesan cheese, and used dried herbs. Yummy!! Thanks for posting this.
Thanks for sharing.
I will try if I can.
This looks delish!
Have you heard of Crack Pie? A co-worker made it once and wow- it was so rich but oh so good! Major sugar high, for sure!
Um no, but I need the recipe, like now!
Ha…I both love and dislike you a bit for posting this. This will disappear in our house! Been making baguettes with the Reader’s Digest Homemade frend bread recipe and I just bought a baguette pan so they look as good as they taste. Thanks for sharing!
Would love to swap baguette recipes with you! Would you please email it to me?
So much better without mayo!! I would have gotten a little sick reading that too but I greatly dislike mayo (and any substitutes). The bread looks amazing!
I can tolerate a bit of mayo for tartar sauce, and a tiny bit in coleslaw, but that is about as much mayo as I desire in my life. An entire cup might send me over the edge.
This sounds so good. Having spaghetti soon, may have to pair it up!
You had me at cream cheese and parmesan. Wonder if I should do that with a chicken and dumplings meal…