# Components:
→ 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 (about 1 lb)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed for less heat if desired)
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Set the oven to 375°F and line a baking sheet with parchment paper.
02 - In a medium bowl, combine shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, optional cayenne, and kosher salt, mixing until smooth and thoroughly blended.
03 - Using a sharp bread knife, slice the sourdough loaf into a grid pattern about 1 inch apart horizontally and vertically, stopping before cutting through the bottom to create pull-apart sections.
04 - Gently fill the cuts in the bread with the pimento cheese mixture, distributing it evenly throughout the loaf.
05 - Insert thinly sliced jalapeños between the bread sections alongside the cheese mixture.
06 - Brush the top of the stuffed loaf evenly with melted unsalted butter.
07 - Place the loaf on the prepared baking sheet, cover loosely with aluminum foil, and bake for 15 minutes.
08 - Remove the foil and continue baking for 5 minutes more, until the cheese melts thoroughly and the bread turns golden brown.
09 - Optionally sprinkle with fresh chopped chives, then serve warm, allowing guests to pull apart portions.
