This Jalapeño Cheddar Pull Apart Monkey Bread is the ultimate game day appetizer!
Am I the only one who seems to have their best ideas at the most inconvenient times? It seems I’m most creative in the shower, in the car while driving, or while trapped under a sleeping baby with nary a phone or pen and paper in sight. These are the moments I find my brain churning out ah-ha moments. I try to commit them to memory, promising myself I’ll write them down as soon as I get the chance. But more often than not, by the time I’ve dried off, or pulled up to the house, or wiggled my way out from under the baby, my million dollar idea has vanished into the black hole of my brain where the names of all the U.S. presidents are stored.
Thankfully, this savory Jalapeno Cheddar Cream Cheese Stuffed Monkey Bread is one recipe that managed to escape the pull of the black hole. I’ve already made my love for Caramel Monkey Bread abundantly clear. It’s a breakfast I regularly crave, and because it’s so easy to make, it shows up on the weekend rotation quite frequently. Savory monkey bread, however, was a new concept for me. Still, I figured you couldn’t go wrong with biscuits, butter, and cheese. While I was hunting for inspiration, I spotted a container of La Terra Fina’s Jalapeno Artichoke Dip in the fridge, and I knew it was destined for this savory monkey bread.
The Jalapeno Artichoke Dip really doesn’t need any dressing up, but I figured it couldn’t hurt to amp up the flavor with fresh jalapenos, garlic butter, and plenty of sharp cheddar cheese. This monkey bread is dangerously good. Each bite is an explosion of cheesy, garlicky, buttery flavor with just the right amount of kick. One minute you’ll be tearing off “just one more piece,” and the next minute you’ll wake up to find an embarrassingly large hunk of monkey bread has completely disappeared.
This monkey bread is almost as easy to make as it’s caramely counterpart. The biscuits, cheese, and dip are all layered together in the bundt pan then doused in garlic butter before baking to a golden brown. This stuff will be the crown jewel of your Super Bowl spread. It’s the ultimate football watching, face stuffing, team cheering, friend making food.
- 2 (16 oz) cans flaky buttermilk biscuits
- 1 container La Terra Fina Jalapeno Artichoke Cream Cheese Spread
- 2 jalapenos, seeded and sliced thin
- ½ cup (1 stick) butter, melted
- ½ teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 2 Tablespoons dried parsley
- Preheat a 350 degree oven and generously butter a bundt pan.
- Cut the biscuits into quarters. Smash them down a bit with your hand and place a small spoonful of cream cheese spread in each one. Pull the edges of the biscuit together and seal. This part is a bit messy. It's ok if the biscuits aren't sealed completely around the filling.
- In a measuring cup, whisk together the butter and garlic powder.
- Place half the stuffed biscuits in the bottom of the bundt pan. Top with half the cheese and half the jalapeno. Pour half the melted butter over the top. Then sprinkle half the parsley on top of that. Repeat the layers with the remaining biscuits, cheese, jalapenos, and butter.
- Bake in the preheated oven for 30-35 minutes or until golden brown on top. Remove and allow to cool slightly then invert on to a plate. Serve immediately.
This post was developed in partnership with the lovely people at La Terra Fina. As always, all opinions are my own.