Southeast Dairy Association - pimiento cheese bacon bread


Pimiento Cheese-Bacon Tailgating Bread

Your guests will be clamoring to devour every last morsel of this indulgent appetizer. Serve the high-flavor bread with a serrated knife close at hand to cut through the bottom of the bread loaf.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 8


  • 1 (1 1/2-pound) artisan bread loaf
  • 1/2 cup melted butter
  • 3 garlic cloves, pressed
  • 3 tablespoons chopped fresh chives
  • 1 (8-ounce) block extra sharp Cheddar cheese
  • 1 (8-ounce) block Monterrey Jack cheese with peppers
  • 1 (4-ounce) jar diced pimientos, drained
  • 8 cooked and crumbled bacon slices
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 425˚. Cut bread loaf to the bottom, but not all the way through crosswise and lengthwise into 1-inch cubes, using a serrated knife. Place loaf onto a lightly-greased, foil-lined sheet pan.
  • Stir together butter, garlic and chives. Gently pull apart bread cubes and spoon butter mixture into crevasses. Repeat over entire loaf. Cover bread loosely with foil and bake 10 minutes.
  • Meanwhile, using a box grater, shred cheeses and toss in a large bowl with pimientos, bacon and parsley. Remove bread from oven and let stand 1-2 minutes. Gently pull apart the bread cubes and generously stuff the cheese mixture into bread crevasses. Repeat over entire loaf.
  • Return bread to oven and bake uncovered 15 minutes or until cheese is melted and bubbly.


Source of recipe: Rebecca Gordon, Buttermilk Lipstick (as seen on "Tide & Tigers Today")
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