Loaded Garlic And Cheese Pull-apart Bread Recipe

Preheat and prepare bread

Preheat oven to 350°F (175°C). Using a sharp bread knife, make parallel diagonal cuts about 1-inch apart across the top of the round loaf, cutting down to — but not through — the bottom (leave about 1/2 inch intact). Rotate the loaf 90 degrees and make another set of parallel diagonal cuts so the loaf is cross-hatched into bite-size cubes but still whole.

If desired, open the cuts gently with your fingers to create pockets for cheese and butter.

Make garlic butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter until fully liquid. Whisk in the minced garlic, chopped parsley, 1/2 tsp salt, 1/4 tsp black pepper and red pepper flakes (if using). Taste and adjust seasoning. Allow to sit for 2–3 minutes so garlic infuses the butter.

Using a small spoon or a pastry brush, drizzle or brush the garlic butter into the cuts of the loaf, trying to get butter deep into the pockets between cubes. Reserve about 2 tablespoons of the butter to brush on top at the end.

Stuff the bread

Stuff shredded cheddar and mozzarella into the cracks and pockets—the goal is to get cheese distributed throughout the loaf. Sprinkle the grated Parmesan evenly over the top and into open pockets.

Prepare pan and bake

Lightly grease a baking sheet or ovenproof skillet with the nonstick cooking spray or melted butter. Place the stuffed loaf on the prepared pan. Cover loosely with foil to prevent the top from over-browning and bake for 15 minutes at 350°F (175°C) until cheese starts to melt.

Remove the foil, brush reserved garlic butter over the top crust, then bake uncovered for an additional 8–12 minutes until cheese is fully melted, bubbly and the crust is golden. For a crispier top, switch oven to broil for 1–2 minutes while watching closely to avoid burning.

Cook and add bacon

While the bread bakes, cook bacon until crisp (pan-fry, bake on a sheet at 400°F/200°C for 12–18 minutes, or microwave). Drain on paper towels and crumble. When bread comes out of the oven, immediately sprinkle the crumbled bacon and sliced green onions over and into the melted cheese so they adhere as it cools slightly.

Make sauce

Whisk together the mayonnaise, sour cream, 1 minced garlic clove, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. If you prefer a thinner sauce, stir in 1–2 teaspoons of water or milk.

Drizzle the creamy garlic sauce over the top of the warm pull-apart bread or serve on the side for dipping. Let the loaf rest 3–4 minutes so cheese sets slightly, then serve warm. Pull apart by hand or with a knife into cheese-stuffed pieces.