Why Make This Recipe
Cheesy Ranch Pull Apart Bread is the perfect comfort food for gatherings, parties, or just a cozy night in. This dish combines the rich flavors of cheese and bacon with the iconic taste of ranch seasoning, making it a crowd favorite. Not only is it delicious, but its pull-apart design makes it fun and shareable. Whether served as an appetizer or a side dish, it’s sure to bring smiles and satisfaction to anyone who enjoys it.
How to Make Cheesy Ranch Pull Apart Bread
Ingredients
- 1/2 cup Challenge unsalted butter, melted
- 2 tablespoons homemade ranch seasoning mix or 1 tablespoon store-bought ranch mix
- 1 sourdough boule
- 8 oz shredded sharp cheddar cheese
- 6 to 8 slices cooked bacon, rough chopped
Directions
- Preheat your oven to 350 degrees F.
- In a small bowl, whisk together the melted Challenge butter and the ranch seasoning mix until combined. Set this mixture aside.
- Using a serrated knife, cut the sourdough boule vertically in a 1-inch grid pattern, being careful not to slice all the way through the bottom of the bread.
- Brush half of the melted ranch butter mixture into all the bread nooks and crannies.
- Stuff the cheese and chopped bacon in between all the bread pockets, making sure to press it in well.
- Pour the remaining ranch butter mixture evenly over the top of the bread.
- Wrap the bread in foil and bake it for 15 minutes.
- Unwrap the foil to expose the bread and bake uncovered for an additional 10 minutes, or until the top is toasted and the cheese is melted and bubbly.
- Serve immediately.
For grilling:
- Heat your grill to 350 degrees F.
- Place the wrapped bread over indirect heat.
- Close the lid of the grill and cook for 20 minutes.
- Unwrap the foil to expose the top of the bread and cook for an additional 5 to 10 minutes with the lid closed.
How to Serve Cheesy Ranch Pull Apart Bread
Serve Cheesy Ranch Pull Apart Bread warm, right out of the oven or grill. It’s perfect for sharing with friends and family. You can place it in the center of the table and let everyone pull apart pieces as they like. It pairs well with beer, soda, or any dip you love!
How to Store Cheesy Ranch Pull Apart Bread
To store any leftover Cheesy Ranch Pull Apart Bread, wrap it tightly in plastic wrap or foil and keep it in the fridge. It will stay fresh for up to 3 days. You can reheat it in the oven at 350 degrees F for about 10–15 minutes, or until warmed through.
Tips to Make Cheesy Ranch Pull Apart Bread
- Try using different types of cheese, such as mozzarella or pepper jack, for a new flavor.
- Feel free to add some chopped green onions or jalapeños for an extra kick.
- For a vegetarian version, skip the bacon and add more cheese or roasted veggies instead.
Variation
You can customize the ranch seasoning to your taste by adding herbs like dill or parsley. Additionally, swap the sourdough boule for a different type of bread, such as French bread or ciabatta, for a different texture and flavor.
FAQs
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the bread and stuff it the night before, then wrap it tightly and store it in the fridge. Bake it when you’re ready to serve.
Q: What if I don’t have ranch seasoning?
A: You can create a homemade ranch seasoning using dried herbs like dill, parsley, garlic powder, and onion powder mixed with salt and pepper.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftover Cheesy Ranch Pull Apart Bread. Wrap it tightly in foil and place it in a freezer-safe bag. When ready to eat, thaw it in the fridge and reheat in the oven.
Cheesy Ranch Pull Apart Bread
Ingredients
Method
- Preheat your oven to 350 degrees F.
- In a small bowl, whisk together the melted Challenge butter and the ranch seasoning mix until combined. Set this mixture aside.
- Using a serrated knife, cut the sourdough boule vertically in a 1-inch grid pattern, being careful not to slice all the way through the bottom of the bread.
- Brush half of the melted ranch butter mixture into all the bread nooks and crannies.
- Stuff the cheese and chopped bacon in between all the bread pockets, making sure to press it in well.
- Pour the remaining ranch butter mixture evenly over the top of the bread.
- Wrap the bread in foil and bake it for 15 minutes.
- Unwrap the foil to expose the bread and bake uncovered for an additional 10 minutes, or until the top is toasted and the cheese is melted and bubbly.
- Heat your grill to 350 degrees F.
- Place the wrapped bread over indirect heat and cook for 20 minutes.
- Unwrap the foil to expose the top of the bread and cook for an additional 5 to 10 minutes with the lid closed.