North Woods Inn Garlic Cheese Bread is rich, soft, and gooey. You can recreate this magic at home.
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Cheesy Garlic Bread Spread
The North Woods Inn Garlic Cheese Bread is legendary. Everyone loves this cheesy garlic bread. It is made with a delicious garlic cheese spread on thick-sliced French bread.
My copycat Clearmans cheese spread recipe makes a large amount, so feel free to cut it in half.
This cheesy garlic bread spread stays fresh in your refrigerator for two weeks. It may not last that long though!
Here’s a list of what you need:
- Grated Cheddar cheese
- Grated Romano cheese
- Garlic powder
- Hungarian sweet paprika
- Tabasco sauce
- Worcestershire sauce
- French or sourdough bread
How to Make North Woods Inn Garlic Cheese Bread
- Combine all ingredients except the bread with a mixer or food processor.
- Spread the cheese mixture on the bread slices.
- Place the cheese-covered slices on a baking sheet.
- Lightly sprinkle sweet paprika on top of the cheese bread.
- Broil until the cheese is lightly browned and bubbly.
- You can wrap the garlic cheese bread in foil to keep warm.
Some people feel this is a copycat and others do not. I have had various folks letting me know where they stand on both sides of the equation. Please try this tasty garlic bread with this in mind.
Love garlic bread? Try these favorite recipes!
- Black Angus Cheesy Garlic Bread
- Commanders Palace Garlic Bread
- Little Caesars Garlic Bread
- Parmesan Garlic Bread
- Pizza Hut Garlic Bread
Popular Copycat Recipes
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Check out more of my easy bread recipes and the best copycat restaurant recipes here on CopyKat!
North Woods Inn Garlic Cheese Bread
- 1 pound grated Cheddar cheese
- 2 ounces grated Romano cheese
- 1½ pounds butter at room temperature
- ½ teaspoon garlic powder
- 1 teaspoon Hungarian sweet paprika plus more for sprinkling
- 4 drops Tabasco sauce
- 2 teaspoons Worcestershire sauce
- 2 loaves French or sourdough bread sliced
- Combine all ingredients except the bread with an electric mixer or in a food processor.
- Spread the cheese mixture generously on the bread slices.
- Place the cheese-covered slices on a baking sheet.
- Lightly sprinkle sweet paprika on the cheese bread.
- Broil until the cheese is browned and bubbly.
- Wrap the garlic cheese bread in foil to keep warm.
This isn’t even close to the recipe of Northwoods Inn cheese spread. I’ve read most of the recipes for this that people post and most all of you have the same recipe/ingredients. And no one at all has gotten the whipped texture of their margarine spread. I live maybe a 1000 feet from one of the Northwoods Inns, I think all the time of going over there and asking about the whipped texture, but I know they wouldn’t say.
This taste just like the clearmans original cheese spread. I buy. 1 container cost almost $8 and I made 3 containers same size with this recipe. Thanks for the great recipe.
I use to eat at he NorthWoods Inn , in Southern California all the time. I always ordered the Red Cabbage salad and cheese bread. I am sorry to say this recipe for the cheese bread isn’t even in the ball park.
Look for Bill’s bleu cheese dressing recipe (switch the mayo and sour cream measurements); make that, toss with iceberg lettuce and serve with that red cabbage recipe listed here. Pretty identical.
I’ll try this butter mixture but I tried one before that wasn’t even close and was so disappointed. We usually have to bring a bunch back in our checked luggage when we go for a visit and then store in our freezer. 🙁
Beth R. of Southern California
Not sure who this alleged former employee is, but he’s dead wrong about the ingredients in this recipe. I have a container of Clearman’s spread in my fridge. Those ingredients are *quite* different.
This recipe may yield tasty bread, but it’s not even close to Clearman’s.
I too have the spread as well, and sorry to say it too is not close as to what you actually get at Northwoods Inn. So I am going to try this recipe and we will see..
So, someone finally got one of Clearman’s recepies correct. The cheese bread recepie above is correct, although it is missing the “key fact” that you must use non-enriched, regular sliced (not thick – apx. 1/4″ thick) hearty italian or french bread in order for it to come out right. I worked at the Covina location for 4 years, and except for the actual amounts of each ingredient, I know for sure the list of ingredients is correct. I prefer more Romano and a bit more tobasco, but that’s just my tatse.
Any chance you could recreate the creamy blue cheese salad dressing for us? I would be most grateful. I moved to WA and miss that so much
Would love the blue cheese and red cabbage salad recipes! We moved out of the area and don’t get back to “The Woods” often enough!
The Red Cabbage recipe is really easy. My husband says this is spot on!.
The Red Cabbage of the Northwoods Inn
Active Work Time and Total Preparation Time: 15 minutes, plus 2 hours standing
1/2 head red cabbage, cored
1/2 cup oil
1/2 cup plus 2 tablespoons red wine vinegar
3 tablespoons sugar
2 teaspoons salt, or more to taste
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
Shred the cabbage so it is irregular, with some fine and some coarse shreds, and place in a large nonaluminum bowl.
Combine the oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder. Add to the cabbage and mix well.
Cover the salad and let stand several hours to allow the flavors to mellow and the cabbage to achieve a deep red color.
6 to 8 servings. Each of 8 servings: 148 calories; 887 mg sodium; 0 cholesterol; 14 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 0 protein; 0.67 gram fiber.
Finally! Someone, In this case Jim Fehr, told us the bread. I’ve seen so many recipes calling for 1/2″ thick bread or thicker and, given I visit Northwoods for salad and bread every couple of weeks, know it’s thinner. 1/4″ thick non-enriched hearty Italian or French bread. Which do they use, Italian or French?
It is important to whip the butter until it is very light. This is a great recipe, but the picture looks nothing like how the actual finished result is (at the restaurant or when made at home).