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Bacon Cheddar Dill Hasselback Garlic Bread

If you like a bloomin' onion appetizer, this simple hasselbacked bread is about to become a favorite menu item. Great for grilling season, it can be prepped ahead, wrapped in foil, then tossed on the grill when ready to serve. Pairs great with grilled steak or chicken!


  • 1 large round sourdough bread
  • 3/4 cup butter, softened
  • 3-4 cloves garlic, finely chopped
  • 1/2 cup crumbled bacon
  • 2 Tbsp fresh dill, chopped
  • 3/4 teaspoon salt
  • 4 oz cheddar jack cheese, sliced thin into 1" squares


Preheat grill to medium-high (or oven to 450 degrees). With the Good Cook Santoku or bread knife, slice through the top 3/4 sourdough bread, creating a checkboard pattern. In a small bowl, mix together butter, bacon dill and salt. Spread between each of the checkerboard cuts in the bread. Slide cheese between the slits in the bread. Cover loosely with aluminum foil and grill until cheese is melted, about 20 minutes. Or bake for 15-20 minutes, until cheese is melted. Serve immediately and enjoy!

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