This deliciously cheesy and crispy Bacon Ranch Cheesy Bread is the ultimate crowd-pleaser! Perfect as a quick appetizer or a side dish, it’s loaded with melty cheese, smoky bacon, and a buttery ranch drizzle. The best part? You can use any bread or cheese you have on hand. Serve it hot and watch it disappear in minutes!
Recipe Ingredients
- 1 cup grated Monterey Jack cheese
- 1 cup grated Cheddar cheese
- 1 tablespoon chopped fresh parsley
- 8 slices bacon, partially cooked and chopped
- 2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
- 1 round artisan or sourdough loaf
- 1 stick (8 tablespoons) salted butter, melted
- 2 tablespoons ranch dressing mix
How To Make Bacon Ranch Cheesy Bread
- Preheat the oven: Set the oven to 175°C / 350°F.
- Prepare the cheese mixture: In a bowl, mix the Monterey Jack, Cheddar, parsley, bacon, and the white parts of the green onions.
- Cut the bread: Using a sharp knife, slice the bread into a grid pattern, cutting in one direction first, then rotating it 90 degrees to cut again—be careful not to slice all the way through. Place the loaf on a large sheet of foil.
- Stuff the bread: Carefully fill the spaces between the bread slices with the cheese mixture, making sure to distribute it evenly.
- Make the butter drizzle: In a small bowl, combine the melted butter with the ranch dressing mix, then drizzle it evenly over the entire loaf.
- Bake the bread: Wrap the bread loosely in the foil and place it in the oven. Bake for 25 minutes, then open the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbling.
- Garnish and serve: Sprinkle the reserved green onion tops over the bread and serve immediately. Enjoy warm!
Recipe Tips
- Use a sharp knife for cutting the bread: Slice carefully to avoid cutting all the way through. This keeps the loaf intact while allowing the cheese and butter to melt perfectly into the cracks.
- Partially cook the bacon first: If the bacon is raw, it won’t crisp up properly. Cook it until slightly crispy before adding it to the bread for the best texture and flavor.
- Stuff the cheese deep into the cuts: Don’t just sprinkle the cheese on top—push it deep into the bread so every bite is gooey and cheesy.
- Wrap the bread loosely in foil: This helps it bake evenly without drying out. Opening the foil for the last 10 minutes makes the top extra crispy.
- Serve it fresh and hot: This bread is best enjoyed straight out of the oven when the cheese is melted and the edges are crispy. If reheating, use an oven instead of a microwave to keep it from getting soggy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Bacon Ranch Cheesy Bread cool to room temperature. Wrap it tightly in foil or place it in an airtight container. Store in the fridge for up to 3 days.
- Reheat: Preheat the air fryer to 160°C / 320°F. Place the bread inside and heat for 5–7 minutes until the cheese is melted and the edges are crispy.
Nutrition Facts
- Calories: 351 kcal
- Total Fat: 22 g
- Saturated Fat: 11 g
- Cholesterol: 63 mg
- Sodium: 874 mg
- Potassium: 118 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 17 g
Check out More Recipes:
Bacon Ranch Cheesy Bread
Description
This deliciously cheesy and crispy Bacon Ranch Cheesy Bread is the ultimate crowd-pleaser! Perfect as a quick appetizer or a side dish, it’s loaded with melty cheese, smoky bacon, and a buttery ranch drizzle. The best part? You can use any bread or cheese you have on hand. Serve it hot and watch it disappear in minutes!
Ingredients
Instructions
- Preheat the oven: Set the oven to 175°C / 350°F.
- Prepare the cheese mixture: In a bowl, mix the Monterey Jack, Cheddar, parsley, bacon, and the white parts of the green onions.
- Cut the bread: Using a sharp knife, slice the bread into a grid pattern, cutting in one direction first, then rotating it 90 degrees to cut again—be careful not to slice all the way through. Place the loaf on a large sheet of foil.
- Stuff the bread: Carefully fill the spaces between the bread slices with the cheese mixture, making sure to distribute it evenly.
- Make the butter drizzle: In a small bowl, combine the melted butter with the ranch dressing mix, then drizzle it evenly over the entire loaf.
- Bake the bread: Wrap the bread loosely in the foil and place it in the oven. Bake for 25 minutes, then open the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbling.
- Garnish and serve: Sprinkle the reserved green onion tops over the bread and serve immediately. Enjoy warm!
Notes
- Use a sharp knife for cutting the bread: Slice carefully to avoid cutting all the way through. This keeps the loaf intact while allowing the cheese and butter to melt perfectly into the cracks.
- Partially cook the bacon first: If the bacon is raw, it won’t crisp up properly. Cook it until slightly crispy before adding it to the bread for the best texture and flavor.
- Stuff the cheese deep into the cuts: Don’t just sprinkle the cheese on top—push it deep into the bread so every bite is gooey and cheesy.
- Wrap the bread loosely in foil: This helps it bake evenly without drying out. Opening the foil for the last 10 minutes makes the top extra crispy.
- Serve it fresh and hot: This bread is best enjoyed straight out of the oven when the cheese is melted and the edges are crispy. If reheating, use an oven instead of a microwave to keep it from getting soggy.
Bacon Ranch Cheesy Bread