# What You'll Need:
→ Pimento Cheese Spread
01 - 1 1/2 cups sharp cheddar cheese, shredded
02 - 4 ounces 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 pound)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed for milder heat)
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# Method Steps:
01 - Preheat the oven to 375 degrees Fahrenheit. 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, cayenne pepper if using, and kosher salt. Mix thoroughly until smooth and uniform.
03 - Cut the sourdough loaf into a grid pattern with a sharp bread knife by slicing horizontally and vertically about 1 inch apart, taking care not to slice all the way through to keep the base intact.
04 - Gently fill the cuts with the prepared pimento cheese spread, distributing evenly throughout the loaf.
05 - Insert the sliced jalapeños between the bread sections alongside the cheese filling.
06 - Brush the entire top of the loaf evenly with melted unsalted butter.
07 - Place the stuffed 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 more minutes or until the cheese melts, bubbles, and the bread achieves a golden crust.
09 - Sprinkle with chopped fresh chives if desired. Serve warm, pulling apart sections for sharing.
