Cheesy Pickle Bread
Cheesy Pickle Bread is the ultimate appetizer for pickle lovers! The best ooey gooey cheesy garlic bread loaded with chunks of pickles and candied jalapenos.
Servings: 16
Calories: 279kcal
Ingredients
- 8 ounces bread and butter pickles
- 8 ounces kosher dill pickles
- ⅓ cup candied jalapenos
- 2 green onions
- ½ cup mayonnaise
- ½ cup butter
- 1 tablespoon granulated garlic
- ½ teaaspoon fresh ground pepper
- 8 ounces mozzarella cheese shredded
- 8 ounces monterey jack cheese shredded
- 1 French Bread loaf
Instructions
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- Drain pickles on a paper towel, removing excess juice.
- Coarsely chop the pickles, slice the green onions into thin slices and chop the jalapenos.
- Add mayonnaise and butter to a bowl with garlic and pepper. Mix together with a wooden spoon or use an electric mixer.
- Next add all of the shredded cheese.
- Add the chopped pickles, sliced green onions and jalapenos and mix well.
- Cut the french bread in half lengthwise. Place on a parchment paper lined baking sheet.
- Spread pickle and cheese mixture over each half of the bread in an even layer.
- Bake for 25- 30 minutes or until bread is crisp around the edges and cheese is melted and bubbly.
- Remove from oven and cool 5 minutes.
- Slice into 3 inch slices and serve while hot or at room temperature.
Notes
- Storage: Store leftover cheesy pickle bread in an airtight container or ziploc bag in the refrigerator 2-3 days.
- Reheat: Place on a parchment paper lined baking sheet and cook at 325° for 10 minutes or until heated through.
Nutrition
Calories: 279kcal | Carbohydrates: 17g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 642mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg
