# What you'll need:
→ Pimento Cheese Spread
01 - 1 1/2 cups sharp cheddar cheese, shredded
02 - 4 oz cream cheese, softened
03 - 1/3 cup mayonnaise
04 - 1/4 cup diced pimentos, drained
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon cayenne pepper (optional)
09 - 1/4 teaspoon kosher salt
→ Bread
10 - 1 large round sourdough loaf, approximately 1 lb
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced, seeds removed for milder heat if preferred
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# Method:
01 - Set oven temperature to 375°F and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, blend shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, optional cayenne, and kosher salt until smooth and fully incorporated.
03 - Using a sharp bread knife, horizontally and vertically slice the sourdough loaf about 1 inch apart without cutting through the base, forming pull-apart sections.
04 - Carefully fill the cuts in the bread evenly with the prepared pimento cheese spread.
05 - Insert the thinly sliced jalapeños into the cuts alongside the cheese mixture, distributing them evenly.
06 - Evenly brush the top of the loaf with melted unsalted butter.
07 - Place the stuffed loaf on the prepared baking sheet, cover loosely with foil, and bake for 15 minutes.
08 - Remove the foil and bake for an additional 5 minutes, until the cheese is melted, bubbly, and the bread is golden brown.
09 - Optionally sprinkle with chopped fresh chives and serve warm, pulling apart pieces to enjoy.
