Garlic Cheese Bread

This is definitely not the glamorous photo this cheese bread deserves! Because it is just completely perfect, delicious, gooey, cheesy, and flavourful. I've never made cheese bread with mayonnaise before - turns out it's an excellent addition. The original recipe suggests that it serves 4, but I don't recommend eating 1 serving of this, unless you eat it with a giant plate of raw vegetables, as we did one night. So basically what I'm saying is you have to try it, but make it when you're serving lots of people or have lots of raw vegetables!

If this sounds good, you might also like:
Mediterranean Macaroni & Cheese
Chile-Cheese Bread
Sun Dried Tomato, Feta and Oregano Muffins
Flatbread with Caramelized Onions and Brie

Garlic Cheese Bread
Adapted from The Pioneer Woman

Serves 6-8

3 1/2 cups grated Cheddar cheese
3/4 cups Monterey Jack cheese, grated
1/2 cups grated Parmesan cheese
1/2 cups mayonnaise
4 green onions, minced
1 loaf crusty French bread
8 tbsp butter
4 cloves garlic, finely minced

Mix cheeses with the mayonnaise and the green onions. Set aside or keep in fridge until you need it.

Cut loaf of bread in half, then each half into half again. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture on warm loaves and bake in a 425F oven until cheese is hot and bubbly, about 10 minutes.

Slice and serve.