This has become affectionately known as “Crack Bread” in my home. My husband requests it every time the Redskins play, and my daughter happily obliges to make it. We usually burn our mouths eating it since we aren’t willing to let it cool.
- 1 round loaf crusty bread (such as a Tuscan boule)
- 1/2 c (1 stick) unsalted butter, melted
- 2 T extra virgin olive oil
- 1 T country-style dijon
- 1 T fresh Italian parsley, chopped
- 1 T very finely diced onion or 1/4 t onion powder
- 1 large clove garlic, minced
- 1/2 t bread dip seasoning (purchased or for a recipe click Here)
- 8 oz shredded cheese (whatever you have on hand that needs to be used up - I used a mozzarella-sharp cheddar mix for the loaf in the photo. We have also used a 4-state cheddar mix or a cheddar-jack mix)
- Preheat oven to 400F.
- Slice the bread into 1-inch slices but don't cut all the way through. Turn the bread 90 degrees and repeat so you end up with cubed pieces to pull and eat once the bread is done.
- Whisk together the butter, olive oil, dijon, parsley, onion, garlic, and bread dip seasoning. Carefully spoon the butter mixture into the cracks of the bread. Take the cheese, and gently stuff into the cracks as well. Wrap the stuffed boule in foil and bake at 400F for 20 minutes. Open the foil and bake an additional 10 minutes or until the outside of the bread is toasty. Serve!