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Garlic Cheese Bread

03/11/2010

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Nothing goes better with a plate of spaghetti and meatballs than garlic bread. This bread is not your normal, melted butter and garlic on bread. This bread kicks that bread’s booty. 🙂

For as along as I can remember, my mama would make this bread whenever we had lasagna for dinner. It is so good, that I could easily pass on dinner and eat a whole plate of bread! I have even started to serve it as an appetizer for game day or even bunco. The amount of garlic in it makes  it perfect for any type of Italian dish, but it also goes great with steak, or chicken and potatoes. Anytime I make this, it is gobbled up before anything else!

I usually like to serve it on a super fresh loaf of Italian bread. I like the big size of the bread and the doughiness of the inside. When bakes, it had a nice bite, but is not too crunchy. It is also good on a big, crusty French bread. You could serve it on whatever type of bread is you favorite and it will be delish!

For your next party, or big meal, whip up some of this garlic bread. I promise that everyone will love it and want the recipe. This is a breeze to make and will definitely be a new family favorite! Enjoy!

 

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Ingredients

3 ounces of cream cheese at room temp

1 stick of butter at room temp

1 jar of Old English cheese spread (it is usually with the velveeta in the store)

3-4 cloves of garlic, pressed

1 loaf of Italian bread, split

Instructions

Preheat the oven to 400 degrees

Cream the butter, cream cheese, cheese spread and garlic with a hand mixer until smooth and creamy.

Spread the mixture on the split bread with a spatula. You want a nice thick layer of cheese on the bread—you don’t want to see the bread. Depending on the size of the loaf of bread, you may have extra spread left over.

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Place the bread on a foil lined cookie sheet. Bake uncovered at 400 for 20-30 minutes (my oven is slow—if yours is normal, it may take less time!). The spread should be a golden brown around the edges and set in the middle. If it looks soupy, pop it back in the oven for a few more minutes. Let the bread rest for 5 minutes. Slice and enjoy!

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Meg

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