# What You Need:
→ Pimento Cheese Spread
01 - 170 g sharp cheddar cheese, shredded
02 - 113 g cream cheese, softened
03 - 80 ml mayonnaise
04 - 40 g diced pimentos, drained
05 - 0.5 tsp garlic powder
06 - 0.25 tsp smoked paprika
07 - 0.25 tsp freshly ground black pepper
08 - 0.125 tsp cayenne pepper (optional)
09 - 0.25 tsp kosher salt
→ Bread
10 - 1 large round sourdough loaf (approx. 454 g)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed if preferred)
12 - 28 g unsalted butter, melted
13 - 2 tbsp chopped fresh chives (optional)
# Steps:
01 - Set oven to 190°C (375°F) and line a baking sheet with parchment paper.
02 - Combine shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, cayenne pepper if using, and kosher salt in a bowl; mix until smooth and homogeneous.
03 - Using a sharp bread knife, cut the loaf into a grid pattern approximately 2.5 cm (1 inch) apart horizontally and vertically without slicing through the base to form pull-apart sections.
04 - Stuff the pimento cheese mixture evenly into the cuts, then tuck sliced jalapeños between sections alongside the cheese.
05 - Brush the loaf's surface with melted butter, place it on the prepared baking sheet, cover loosely with foil, and bake for 15 minutes.
06 - Remove the foil and bake for an additional 5 minutes until cheese is melted, bubbly, and bread surface is golden brown.
07 - Sprinkle chopped fresh chives on top if desired. Serve warm, pulling apart sections to share.
