# 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 (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)
# Method:
01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, blend shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, cayenne pepper if using, and kosher salt until smooth and well combined.
03 - Using a sharp bread knife, cut the sourdough loaf into a grid pattern about 1 inch apart horizontally and vertically, without slicing all the way through, leaving the base intact for pull-apart sections.
04 - Carefully stuff the pimento cheese mixture into the cuts, distributing evenly, then tuck jalapeño slices between the sections alongside the cheese.
05 - Brush the top of the loaf thoroughly with melted unsalted butter.
06 - Place the stuffed loaf on the prepared baking sheet, cover loosely with foil, and bake for 15 minutes.
07 - Remove the foil and bake an additional 5 minutes until the cheese is melted, bubbly, and the bread turns golden brown.
08 - Sprinkle chopped fresh chives over the top if desired and serve warm, pulling apart pieces to enjoy.
