North Woods Inn Garlic Cheese Bread

North Woods Inn Garlic Cheese Bread is rich, soft, and gooey. You can recreate this magic at home.

3 pieces of garlic cheese bread in a bowl

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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!

Recipe Ingredients

Here’s a list of what you need:

  • Grated Cheddar cheese
  • Grated Romano cheese
  • Butter
  • Garlic powder
  • Hungarian sweet paprika
  • Tabasco sauce
  • Worcestershire sauce
  • French or sourdough bread

How to Make North Woods Inn Garlic Cheese Bread

  1. Combine all ingredients except the bread with a mixer or food processor.
  2. Spread the cheese mixture on the bread slices.
  3. Place the cheese-covered slices on a baking sheet.
  4. Lightly sprinkle sweet paprika on top of the cheese bread.
  5. Broil until the cheese is lightly browned and bubbly.
  6. You can wrap the garlic cheese bread in foil to keep warm.

Please Note

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.

Cheesy Garlic Bread in a bowl

Love garlic bread? Try these favorite recipes!

Check out more of my easy bread recipes and the best copycat restaurant recipes here on CopyKat!

3 pieces of garlic cheese bread in a bowl

North Woods Inn Garlic Cheese Bread

This garlic bread goes so well with a bowl of homemade soup.
4.58 from 7 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Keyword: Cheesy Garlic Bread, Garlic Bread, Garlic Cheese Bread
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 315kcal

Ingredients

  • 1 pound grated Cheddar cheese
  • 2 ounces grated Romano cheese
  • 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

Instructions

  • 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.

Notes

This recipe may be halved.

Nutrition

Calories: 315kcal | Carbohydrates: 26g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 499mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.3mg | Calcium: 217mg | Iron: 1.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Renee

    5 stars
    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.

  2. SHARYN

    5 stars
    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.

  3. Linda

    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. 🙁

  4. Beth R. of Southern California

    2 stars
    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.

    • Bill Murray

      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..

  5. Jim Fehr

    5 stars
    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.

    • Candy

      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

    • Kathy Miller

      5 stars
      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!

      • Aislinn

        5 stars
        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.

    • Jim B.

      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?

  6. Ali

    5 stars
    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).

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