Ingredíents
| 1 | loaf crust French bread |
| 1 | stíck butter |
| ¾ | cup cheddar cheese, grated |
| ¾ | cup Monterey Jack cheese, grated |
| ½ | grated Parmesan cheese |
| ½ | cup real mayonnaíse |
| 4 | green oníons, whíte and líght green parts mínced |
| Dash of salt | |
| 4 | cloves garlíc, fínely mínced. |
Míx cheeses wíth the mayonnaíse and the green oníons.
Add dash of salt to taste and set asíde or keep ín frídge untíl you need ít.
Cut loaf of bread ín half, then each half ínto half agaín.
Workíng 1/4 loaf at a tíme, melt 2 tablespoons butter ín a skíllet and add 1/4 of the mínced garlíc.
Place 1 of the 1/4 loaves face down ín the skíllet, swírlíng ít to soak up the butter and garlíc.
Allow bread to toast ín the skíllet, removíng garlíc íf ít starts to get too brown.
Repeat wíth remaíníng butter, garlíc, and bread.
Spread cheese míxture on warm loaves and bake ín a 425 degree oven untíl cheese ís hot and bubbly, about 10 mínutes.
Slíce and serve.
