# 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, approximately 1 pound
→ 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)
# How To Make It:
01 - Set oven temperature 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 if using, and kosher salt until smooth and evenly combined.
03 - Using a sharp bread knife, cut the sourdough loaf in a grid pattern about 1 inch apart both horizontally and vertically, making sure to not slice through the bottom to maintain the loaf's integrity.
04 - Gently stuff the pimento cheese mixture into all the cuts in the bread, distributing it evenly throughout the loaf.
05 - Insert thin slices of jalapeño between the bread sections alongside the cheese filling.
06 - Brush the melted unsalted butter evenly over the top surface of the stuffed loaf.
07 - Place the stuffed loaf on the prepared baking sheet, loosely cover with foil, and bake for 15 minutes until the cheese begins to melt.
08 - Remove the foil and continue baking for an additional 5 minutes, or until the bread turns golden brown and the cheese is bubbly.
09 - Sprinkle chopped fresh chives over the top if desired, serve warm, and pull apart pieces for sharing.
