• Grilled cheese:

  • Half a medium loaf of bread such as country loaf or ciabatta
  • 200gms (grated) Kerrygold Mature Cheddar
  • 125ml (1/2 cup) sour cream
  • 50gms yoghurt (3 Tbsp)
  • 6 spring onions finely sliced (the white and green parts)
  • Sliced jalapeno (optional)
  • Hot honey butter:

  • 40gms Kerrygold Pure Irish Salted Butter
  • 1 clove garlic, minced
  • 2 heaped Tbsp runny honey
  • 3/2 tsp Aleppo pepper (or use dried chilli flakes and paprika)
  • Pinch of salt


Recipe by Drizzle and Dip
  1. Preheat the oven to 200C / 400F.
  2. Slice the loaf in half horizontally and use the top half for another purpose. If you re doubling this recipe you could trim the domed top of the bread and make a second grilled cheese.
  3. Bake the bread for around 5 minutes until its starting to get toasted and golden brown. This might vary depending on your oven.
  4. Mix all the remainder of the grilled cheese ingredients in a bowl to form a stiff paste.
  5. Spread the cheese mixture onto the toasted bread. It will be quite thick. Spread it to over the base of the bread and its ok if there are ridges.
  6. Place the cheese-covered loaf onto a lined baking sheet and bake for about 10 minutes until it starts turning golden on the top. This could take longer depending on your oven. If it’s taking too long, turn your oven grill onto high and give it a blast of heat for the last 3 minutes or so.
  7. While the grilled cheese is in the oven, put the butter, garlic, and Aleppo style pepper into a small pot. Bring this to a bubble just before the bread is finished.
  8. Top the grilled cheese with sliced jalapeños (optional) and drizzle over the hot honey butter.
  9. Slice and serve.

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