Pull-Apart Cheese Dip Bread Recipe
This Cheese Dip Bread combines a soft, fluffy dough with a generous layer of a simple, ultra-delicious cheese dip.
If you’re out of bread, make some—and load it with plenty of cheese. Cheese is one of life’s greatest pleasures, and this recipe is for anyone who prefers to make life as cheesy as possible.
This Cheese Bread is built from a soft, airy dough and filled with an easy, rich cheese dip. It’s flexible: serve it warm as a dip with chips or crackers, use the filling for savory tarts or puff pastry cups, or slice it for a comforting snack or side.
As simple as that.
You probably already have favorites like grilled cheese, mac and cheese, or loaded fries. Add this Cheese Dip Bread to your list: it’s straightforward to make, versatile, and full of comforting cheddar flavor.
What makes the filling especially delicious is Tillamook cheddar. It melts smoothly, adds rich flavor, and pairs well with the creamy filling in this recipe.
A year ago I first tried Tillamook cheese and their ice cream during a visit to Seattle. The tasting event was memorable: the staff offered inspired cheese pairings—cheddar chunks with meats, cheesy tomato bakes, croquettes, and many creative small bites that showcased how adaptable good cheese can be.
That experience inspired this recipe: a bread that highlights melty cheddar inside a creamy, herb-scented filling and a tender homemade crust.
Now Let’s Talk About This Cheese Dip Bread Recipe:
The Cheese Dip
- Beat the cream cheese first with a hand mixer to remove lumps, then add the remaining filling ingredients and mix until smooth.
- Bake the dip in a ceramic dish until the top turns golden, and serve warm with pita chips, crackers, or sliced baguette.
- To use the filling as a tart or puff pastry filling, add 2 eggs to help set it while baking.
- Leftovers freeze well in an airtight container for up to three months.
The Dough
- If you prefer, skip making dough and use store-bought crusty bread (Italian loaf, baguette, or French loaf) as the base instead.
- A stand mixer with a dough hook works well for kneading this dough, but it can easily be made by hand.
- This batch yields roughly four 8″ bread pans, two cookie-sheet-style breads, or three 8″x8″ pans—adjust portions as needed.
- After dividing the dough, rest each piece 10–15 minutes before shaping to reduce spring-back.
- The dough will rise and the cheese will melt and spread during baking—use pans with high enough sides and place a lined cookie sheet under the pan to catch any spills.
- This dough also makes a great pizza base—spread marinara and top with shredded Tillamook mozzarella.
HAPPY BAKING!
If you enjoy experimenting with baked treats, try these other recipes:
- Baklava Muffins
- Feta Roasted Peppers Muffins
One more thing…
If you bake this recipe, tag @OneSarcasticBaker on Instagram—we’d love to see your version.
Cheesy Dip Bread
Prep Time: 4 hrs (including rising)
Cook Time: 35 mins
Servings: 4 (8″x2″ bread pans)
Author: Dikla Levy Frances
Ingredients
For the Cheese Filling
- 1 pkg (8 oz / 224 g) cream cheese
- 2 cups (16 oz / 454 g) cottage cheese
- 4 tbsp Parmesan cheese
- 2 cups shredded Tillamook cheddar (about 8 oz / 224 g)
- 2 tsp dried sage
- 1 tsp dried oregano
For the Dough
- 1 3/4 cups warm water (420 ml)
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 6 cups all-purpose flour (720 g)
- 1/4 cup olive oil
- 1 tbsp salt
Instructions
To make the Cheese Filling
- In a large bowl, beat the cream cheese with a hand mixer until smooth.
- Add cottage cheese, Parmesan, shredded cheddar, dried sage, and oregano. Mix with a large spoon (or your hands) until fully combined. Set aside.
To make the Dough
- Pour warm water into a mixing bowl. Add the sugar and yeast, stir gently, and let sit 10–15 minutes until the yeast is active and bubbly.
- Add one cup of flour, then the olive oil and salt. Stir to combine.
- Add another 4 1/2 cups of flour, mixing until the dough pulls away from the bowl and begins to form.
- Turn the dough onto a lightly floured surface. Sprinkle with the remaining 1/2 cup flour and knead 5–7 minutes until the dough starts to come together; add just enough flour to keep it from sticking.
- Let the dough rest about 5 minutes, then continue kneading until smooth and springy.
- Place the dough in a clean bowl, lightly coat with oil, cover with plastic wrap, and allow to rise for 3–4 hours.
To Assemble and Bake
- Preheat the oven to 350°F (175°C).
- Lightly flour your work surface and place the risen dough on it.
- Divide the dough into the number of pieces you plan to bake (see notes above for yield options).
- Press each piece into a flat disk with your palms and let rest 10–15 minutes to reduce spring-back.
- Line baking pans with parchment. Press each disk from the center out to fully line the pan.
- Brush the dough with olive oil, then spread the cheese filling evenly over the dough.
- Bake 25–30 minutes, or until the filling turns a golden color and the crust is baked through.
- Remove from the oven and let rest 5–10 minutes before slicing and serving.
