Soft Cream Cheese Garlic

This Korean cream cheese garlic bread turns plain rolls into a mouthwatering snack that mixes bold garlic with rich, tangy filling. The mix of crunchy outer layer and gooey, cheesy center creates an amazing texture combo that'll make this a hit at any get-together.

I whipped this up for our block party last year and it was gone in seconds. Now it's what I make whenever friends drop by without warning. The way the cream cheese seeps into the bread makes little flavor pockets that always wow everyone.

Ingredients

• Soft white bread: Makes the ideal foundation to soak up all the flavors while staying intact. Try using brioche or milk bread for their hint of sweetness.
• Cream cheese: The key ingredient for that creamy, zingy filling. Let it sit out till completely soft for easier mixing.
• Fresh garlic: Brings that punch of flavor throughout. Skip the jar stuff and go for fresh bulbs for the best taste.
• Green onions: Add a light onion kick and pretty green color. Pick ones that look crisp with no droopy parts.
• Butter: Adds a rich taste and helps get that golden outside. Pick unsalted so you can control how salty it turns out.
• Parsley: Not required but makes it look prettier. Flat leaf has more flavor than the curly kind.
• Red pepper flakes: Add as much or little heat as you want. Try Korean gochugaru for a more traditional flavor.

Step-by-Step Instructions

Prepare the cream cheese filling:

Mix room temperature cream cheese, tiny chopped garlic, green onions, parsley, pepper, and salt in a bowl. With a spatula, stir everything until it's smooth without any lumps. The mix should be fluffy and light. Chop that garlic super fine so you don't bite into any sharp garlic chunks later.

Create bread pockets:

Take a sharp bread knife and cut diagonal lines across your loaf about 1-2 inches apart. Don't cut all the way through - stop about 80% down so the bottom stays connected. This keeps all the filling inside while baking and gives you that fun pull-apart style.

Fill the bread:

With a small knife or spatula, stuff the cream cheese mix deep into each pocket. Go slow so you don't tear the bread. Usually 1-2 spoonfuls per pocket works well, but it depends on how big your bread is.

Apply butter coating:

Mix melted butter with salt in a small cup, then brush it all over the outside of the bread, including the sides. This butter helps make that crispy, golden crust that's so different from the soft inside.

Bake wrapped then unwrapped:

Put your stuffed bread on a paper-lined baking sheet and cover loosely with foil, making a tent shape for air to move. Bake at 350°F for exactly 15 minutes, then take off the foil and bake another 10-15 minutes until it's golden and a bit crunchy outside.

Apply garlic topping:

While it bakes, mix more melted butter with fresh chopped garlic and parsley. When the bread turns golden, pull it out and right away brush this mix all over the top, letting the hot bread slightly cook the garlic and take away some of its bite.

I really love using garlic from my own garden for this in summer. The first time I brought this to a family party, my cousin who swears she hates garlic couldn't stop eating it. She grabbed the recipe before leaving and now makes it for her own friends all the time.

Make-Ahead Tips

You can get this bread all ready and stuffed up to 24 hours early. Just wrap it tight in plastic and stick it in the fridge. When you're ready to cook, take it out and let it warm up for 20 minutes before you bake it. The cream cheese mix also freezes great for up to a month, so you can make future batches even faster.

Flavor Variations

This basic version works as a great starting point for trying new things. For something with Italian flair, throw in some sun-dried tomatoes and oregano with the cream cheese. If you want it sweeter, mix in honey and cinnamon and eat it for breakfast. Bacon fans can add some crispy crumbled pieces to the filling for extra savory goodness.

Serving Suggestions

This bread tastes amazing by itself, but it's also fantastic with thick soups like tomato bisque or beef stew. For a fancy appetizer, cut the baked bread into smaller pieces and put them on a wooden board with some marinara sauce for dipping. At breakfast time, serve it with scrambled eggs and some fresh fruit to make a complete meal.

This bread brightens up any occasion with its rich flavors and eye-catching look.

Recipe Q&A

→ What’s the ideal bread for this recipe?

Brioche or milk bread are great choices. These have a soft texture that pairs perfectly with the creamy cheese filling while holding up during baking.

→ Can I prep this bread in advance?

Absolutely! Prepare the creamy filling, stuff the bread, and store it in the fridge for up to a day. Let it sit at room temperature for 30 minutes before baking. Make the garlic butter fresh for best results.

→ What’s the best way to store leftovers?

Keep leftovers in a sealed container in the fridge for around 3 days. Warm them up in the oven at 350°F for 10 minutes. Avoid microwaving—it could make the bread soggy.

→ Is this dish spicy at all?

Not usually! If you want some heat, you can add red pepper flakes or Korean chili powder (gochugaru) to the cheese mixture. This part is totally up to you.

→ What goes well with Cream Cheese Garlic Bread?

It’s great on its own, but pairs nicely with Korean dishes like bibimbap or bulgogi. For something simple, serve it next to a fresh salad or warm soup.

→ Can I use jarred minced garlic?

You can, but fresh garlic tastes better! If you have to use jarred, reduce the amount by half since jarred garlic has a stronger flavor. Fresh is always recommended for the best taste.