So I'm not winning points with any dieters on this one, but it is SO totally worth it. Don't let it fool you that there is mayo in the recipe. It is only to keep the cheese gooey and moist. Sorry I don't really have any measurements here. I've always just kind of eyeballed it...if it looks right, it is right.

Ingredients:
1/2 container of freshly grated Parmesean cheese
1/2 Package of Sargento Italian Blend Shredded Cheese (I believe it's Asiago, Mozzerella and Romano)
Mayonaise
Butter/Margarine/Buttery Spread
Bread- Sourdough French works out well...ciabatta, not so much....but any kind of loaf bread will work
Other cheeses (optional. Sometimes I put a little tiny bit of cheddar)

1) Make a blend of cheeses about 1/2 Parmesean and 1/2 Sargento Italian Blend
2) Add any other cheeses
3) Spoon out mayonaise (eyeball it). You just need enough to make the mixture creamy and spreadable. The mixture should be very consistent, and honestly should look pretty disgusting.
4) Liberally cover the bread with butter.
5) Spread the cheesy mixture over the butter and bake in the oven the same way you would for garlic bread. I usually do it around 375...it's usually done when the cheese begins to bubble.

This bread is fantastic. Its an improved version of cheesy bread sold at a restaurant I used to work at. It was one of our best sellers! Enjoy!

I make a bread alot like this:

mayo
fresh minced garlic
I use sargento sundried tomato cheese blend
paprika
pepper

this stuff RULES!!!!!!!!!

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ooh! sundried tomatoe sounds great! thanks for the tip