Cheddar Ranch Bread

Everybody here goes absolutely ga-ga for the combination of bacon, ranch, and cheese.

They really love our snack supper nights because they usually incorporate some combo of those flavors, like in our cheddar, bacon ranch pull apart bread. But this mama doesn’t always have time for all that, even though it is totally drool-worthy.

So on those busy nights, I opt to forgo the frying of bacon and instead make a variation that’s a spin-off of those favorite flavors, and our good old fashioned garlic bread.

This updated version makes a perfect addition to almost any of our favorite pasta dishes. Add in a salad and we’ve got a quick meal to make any hungry-body happy and dinner that’s ready in a snap.

Cheddar Ranch Bread

Cheddar Ranch Bread

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Cheddar Ranch Bread

Garlic bread is out, replace it with this savory cheddar ranch seasoned toasted loaf instead. It's a perfect compliment to so many meals & super simple to whip up.
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Print Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 571kcal

Ingredients

  • 1 full-size loaf of Italian bread sourdough would also work well
  • ½ c. butter softened, or butter spread
  • 2 tbsp. buttermilk Ranch seasoning mix
  • ½ c. shredded cheddar cheese
  • freshly chopped or dried dill optional

Instructions

  • Stir together spread and Ranch seasoning until smooth.
  • Using a serrated knife, carefully cut the bread in half lengthwise, and spread the seasoned butter out evenly over both cut sides. Sprinkle the cheese over the buttered bread, and sprinkle a little fresh or dried dill over the top if desired.
  • Bake at 350 degrees for approximately 10 minutes, or until the cheese is melted and the edges are starting to brown. Serve immediately.

Nutrition

Calories: 571kcal | Carbohydrates: 39g | Protein: 10g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 47mg | Sodium: 737mg | Potassium: 168mg | Fiber: 2g | Sugar: 22g | Vitamin A: 518IU | Calcium: 110mg | Iron: 2mg

recipe adapted from The Weary Chef

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