Copycat North Woods Inn Garlic Cheese Bread
This Garlic Cheese Bread, inspired from North Woods Inn restaurants in California, is the best of the best as far as I’m concerned. Broil until bubbly and browned, the bread will be crunchy on the outsides and softer in the middle.
This is one of my very special recipes. When I was young my parents would take me to the North Woods Inn restaurant in California. With your meal you get a basket of garlic cheese bread, and a big family size bowl blue cheese salad and red cabbage salad.
The cheese spread can also be added to a baked potato and put under the broiler.
Over the years I will get a comment remarking that the recipe is missing the anchovies it is ‘supposed to have.’ This is a reminder that anchovies are found in the Worcestershire sauce. 🙂
Copycat North Woods Inn Garlic Cheese Bread
- Tupperware Containers
- Stand Mixer
- 1 pound grated Cheddar cheese
- 2 ounces grated Romano cheese
- 1 1/2 pounds butter room temperature
- 3/4 teaspoon garlic powder
- 1 teaspoon Hungarian sweet paprika
- 1/8 teaspoon hot sauce
- 2 1/4 teaspoons Worcestershire sauce
- Sliced bread of your choosing 1/2-inch thick (Fresh plain Italian bakery bread and sourdough are both great)
- In a stand mixer, whip the room temperature butter for a few minutes, until nearly doubled in size and light in color.
- Add Cheddar cheese, Romano cheese, garlic powder, paprika, hot sauce, and Worcestershire sauce to the whipped butter. Stir until combined, using either the stand mixer or a large spoon.
- Use immediately or store in an airtight container in the fridge until ready to use. I portion half or quarters in freezer containers since it makes a lot.
- For serving, let the spread sit out at room temp for a bit to soften up. Spread a thin cheese mixture on bread slices. Place on foil lined pans. Preheat oven broiler. Broil in batches until browned and bubbly.
I have a picture of me at Northwoods Inn when I was 1. It's one of my absolute favorite places, and I was just thinking about it the other day…can't wait to try this!
ps-didja ever try mixing the salads together?? SO yummy!
I haven't but I need to now that I know about it 🙂
Is this cheese bread recipe the original one the resturant uses. Tastes exceptionally well with Tabasco sauce in the mix
I made several batches at our Nacho Libre party a few months back and everyone left with the recipe.
The guys said "When you have a RECIPE to make bread, its got to be good." So true.
Thank you for letting me know how it turned out. Glad you like it!
Looks delish! Is this the same North Woods Inn in California on Rosemead Blvd? I use to live close to there when I was a teen. I would love their purple cabbage salad I have not had it in years, they served it at the North Woods Inn and The Boat.
I know that you commented a while ago, but that is the same thought I had! I ate at that same restaurant on Rosemead Blvd., and I've been hooked since. I love their purple cabbage salad
Rosemead Blvd. sounds familiar to me, so that could very well be the same one. I was a child when I went with my family so I am not 100% on the street names. 🙂
There's one on Rosemead, one also in La Mirada, and one in Covina. I frequented all growing up and into adulthood, having lived in LA. I'm now in San Diego but my mom still lives in Covina, right by Northwoods. Sooo delicious! Gotta try your recipies!
One of my favorite places…such special memories, and wonderful food! 🙂
I am a weekly regular at the Roasmead location. I order the salads and bread and that is m uh dinner.
There is another in Covina on Azusa Ave. that's the one I grew up at.
yuuummm!!! has anyone ever attempted a copycat recipe of the soup?
I don't recall what their soup was, care to share more about it? 🙂
I went to the one on Azusa Ave in Covina. I hope this tastes like their bread. Can't wait to try it.
OMG! This was my most favorite restaurant as a child! I was so fascinated by being able to throw peanuts on the floor and yes, that salad and the potatoes!!! 🙂
Yes, throwing the peanut shells all over the floor was a big part of the fun for a kid. 🙂
We dont have hungarian paprika in my country, can i use spanish paprika instead?
From what I read here:
Spanish paprika can vary quite a bit in flavor. It is hard for me to recommend which variety to use, but if there is a type of Spanish paprika you already use and like the flavor of, use that. If you can find just a plain paprika that would work too.
I was given this recipe a long time ago, but it did not tell me to whip the room temperature butter! THAT makes all the difference. Then it is just like the carton you buy at the store for $6.00 a pop! I always the liked the flavor but didn't know this trick. So glad you mentioned it.
Whipping the butter makes a huge difference. Great that you pointed it out, thank you 🙂
Just made this and it was delicious – and very similar to the NWI cheese bread. I did use regular paprika and a Romano/Parmesan cheese blend in place of the straight Romano, but loved it! Thanks for the recipe; it's definitely a keeper! Can't wait to spring it on the family for Thanksgiving in a few weeks!
Thank you, I appreciate your feedback 🙂 Glad you enjoyed it.
Thank you grew up going there as a kid . Was one of my favorites
You are very welcome Ginger
QUESTION…DO I SPREAD THE MIXTURE ON BOTH SIDES OF THE BREAD?
Hi – Nope just one side of the bread