A warm, pull-apart sourdough bread filled with melted Monterey Jack cheese and seasoned butter, perfect for parties and gatherings.

1 round sourdough bread loaf (about 1 pound)

1 pound Monterey Jack cheese, sliced

1/2 cup butter, melted

2 tablespoons lemon juice

2 tablespoons Dijon mustard

1 1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon celery salt

1 tablespoon minced fresh chives, optional

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1. Preheat the oven to 350°F.

2. Using a serrated knife, cut the bread into 1-inch slices, stopping about 1/2 inch from the bottom so the loaf stays intact.

3. Turn the loaf and cut in the opposite direction to create a crosshatch pattern.

4. Tuck the sliced cheese into the cuts throughout the loaf.

5. In a small bowl, stir together the melted butter, lemon juice, Dijon mustard, garlic powder, onion powder, and celery salt.

6. Drizzle the butter mixture evenly into the cuts and over the top of the bread.

7. Wrap the loaf in foil and place it on a baking sheet.

8. Bake for 20 minutes.

9. Open the foil and continue baking for about 10 minutes, or until the cheese is fully melted and the bread is hot and golden.

10. Sprinkle with fresh chives, if using, and serve warm.

For best results, use fresh sourdough bread.

You can substitute Monterey Jack with mozzarella or cheddar.

Serve immediately for the best texture and flavor.