Creamy Cheesy Pull Apart Pickle Bread

I served this bread as an appetizer for some of my favorite neighbors across the hall (well, I think most of my neighbors are favorites, but they are not all directly across the hall 😉). 

We used it, warm and fresh out of the oven as a pull-apart bread with an olive oil and mustard dipping sauce.

 

It is certainly a unique recipe, but I do pride myself on eccentricity and creativity in food, as you know. I don’t orbit the usual circular order of life in any way, shape, or form.

 

The combination of the cheese and pickles was a delight, as well as the added crunch from the cheese puffs and chips (just a little secret).

 

And with a hefty dose of coarsely grated black pepper in olive oil, with a touch of emulsified mustard (optional) for the dipping sauce – this is a knockout first course, snack, munchie, or even a meal!

 

It’s reminiscent of the sweet pickle, cheddar cheese, and mayo sandwich comfort food of our childhoods – but SO much better! 

Creamy Cheesy Pull Apart Pickle Bread 

2 loaves Quick and Easy Rustic Artisan Bread (+ 1/3 cup oil in the dough for softness and pliability)
4 cups combination cheese balls and potato chips, processed into a fine crumb
2 cups cream cheese (16 oz), room temperature
1 1/2 cups sweet pickle relish
2 Tbs. extra virgin olive oil
2 tsp. freshly ground pepper
1 tsp. stoneground mustard (optional)

 

Prepare the homemade bread, as directed, adding the oil to the ingredient list once the yeast has bloomed and combining all other ingredients.

 

Form into two round loaves and roll out into “pizza-like” discs.

 

Preheat the oven to 350 degrees.

 

Meanwhile, mix together the cream cheese, cheese puffs, and potato chip crumble mixture, along with the dill relish until well combined.

Slather that mixture over the top of one of the bread dough discs.

Top with the second disc.

 

Roll the giant stuffed bread dough mound and twist.

 

Bake on a parchment-lined sheet pan for 40-45 minutes, until cooked through and golden brown.

 

Cool slightly.

 

Meanwhile, whisk together the olive and pepper (and mustard, if you choose) and serve on a plate.

 

Pull apart or slice the stuffed bread roll and dip into the zippy peppered sauce.

 

YUMMMMMMY! 🤤

Maybe you won’t even need dinner! Just a lightly dressed greens and cucumber salad with a black pepper mustard lemon vinaigrette? 

 

Oooooh, my taste buds are going crazy at the thought!

 

And don’t forget the lovely white wine pairing.