Blue Cheese and Garlic Bread

Blue Cheese and Garlic Bread

2
rm911medic 0

"A friend showed this to me years ago, and I added and changed amounts around to fit my taste. This goes great with any pasta dish, steak, or even seafood. If stored in a plastic bag, either open bag and microwave with a cup of water in microwave, or place 1 tablespoon of water in bag to ensure moist bread after heating."

Ingredients

25 m servings 348 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Cut French bread loaf in half lengthwise and spread butter on both cut sides. Sprinkle each side with 2 teaspoons garlic powder. Place halves on prepared baking sheet.
  3. Bake in the preheated oven until butter has melted and bread is hot but not toasted, about 5 minutes. Remove bread from oven.
  4. Turn on oven's broiler.
  5. Spread half the bottle of blue cheese salad dressing over each half; sprinkle each piece of bread with mozzarella cheese and Parmesan cheese.
  6. Broil until mozzarella cheese has melted and is slightly browned, 1 to 4 minutes. Watch carefully to prevent burning. Let bread cool 2 to 3 minutes before cutting into serving pieces.

Footnotes

  • Cook's Note:
  • I often make this dish on my BBQ grill using indirect heating to do the cooking. This is slower, so allow more time. This can be made using pre-made garlic bread and fixed up with listed ingredients. Experiment and see what your tastes prefer.
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Reviews

2
  1. 2 Ratings

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I like the flavor, it was good. The only thing I would change is the amount of blue cheese dressing. 8oz. Is way too much. Next time I will use about 4 oz. instead.

Loved this cheesey bread! I had a half of a small french baguette on it's way out, all of the buttery blue cheese moisture in this perked it right back up! I can't really comment on the full r...