Italian bread drenched in buttery ranch cream cheese then stuffed with bacon, sharp cheddar and pepper jack cheese for melty, ooey, gooey cheesy ranchy goodness in every pull apart mouthful.
So apparently there are a lot of football games going on right now. Which means there are a lot of hungry men and women – but mostly men – yelling at their TVs and yelling even more irrationally (if that’s possible) if they are hungry.
I’ve got the ultimate pull apart bread to appease some of their hunger. Or just your hunger, depending on how generous you are feeling. And you might not be feeling as generous after you taste this pull apart bread. Seriously, its insane. Its crevices are packed with butter, cream cheese, sharp cheese, pepper jack cheese, bacon, and ranch seasoning. So bad, but SO GOOD! As in you know you shouldn’t eat the whole entire loaf – just your husband and you for dinner – but its buttery, cheesy, ranch seeped morsels are just so to eat for you just…can’t…stop…
Like, really, we couldn’t stop.
While this bread is a no brainer, the slathering and stuffing can take some time, but I promise you, its so worth it. And you can always stuff your bread while yelling at, er, for your favorite team. You can also stuff the bread beforehand and refrigerate it until you are ready to bake, making it the perfect appetizer – simple, make ahead if you wish and always a crowd pleaser.
To make, all you do is slice your bread diagonally one direction, then the other direction to create a cross-hatch pattern.
Then you mix your cream cheese, butter, ranch seasoning and garlic salt together until smooth, then drag your buttery cream cheese knife in between the slices one way, then the other. Then you mix your cheeses and stuff your cheese and bacon in between the cracks. You don’t have to be clean or neat about this whole process. Like I said, no brainer. Just get stuffing so you can get baking for 20 minutes. Into the oven goes this…
And out comes this…
Not only do the cheeses melt while the bread bakes, the the cream cheese, butter ranch mixture melts as well, seeping into every nook and cranny of the bread so every bite is drenched in buttery cream cheese ranch glory – and bacon. Can’t forget the bacon. Its name says it all.
So whether you are cheering on your favorite football team, enjoying a family movie night or want to be the star of your next party, this ultimate Bacon Ranch Pepper Jack Pull Apart Bread is a must. Its so insanely delicious, it might even take the minds of the men in your life off football while they devour its deliciousness. Might. Either way, this bread is a touchdown.
- 1 large loaf of sourdough, Italian or ciabatta bread (I used garlic ciabatta), not sliced
- 1/2 cup (1 stick) butter, melted
- 4 ounces cream cheese, softened
- 1 ½ tablespoons ranch dressing seasoning mix (1/2 packet)
- 1 teaspoon garlic salt
- 1 cup sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 8 slices cooked bacon, crumbled
- Slice loaf diagonally into 1 inch slices but DO NOT slice all the way to the bottom of the bread. Turn bread 90 degrees and repeat diagonal slices to create a cross-hatch pattern.
- Mix cheeses together, set aside.
- Add butter, cream cheese, ranch seasoning, and garlic salt to a stand or hand mixer and beat until well combined. There will still be some lumps.
- Using a knife, “butter” in between all of the slices of bread with the cream cheese/ranch/butter mixture – it does not have to be neat. I find it helpful to hold one end of the bread up so it bends like an accordion, making it easier to butter in between the sections. I work from one end and butter to the other, then flip the bread and do the same with the other perpendicular slices.
- Using the same accordion method, push bacon evenly in between all of the slices, followed by the cheese.
- Wrap bread in foil and place on a baking sheet. Bake at 350F degrees for 20 minutes. Unwrap and bake an additional 5 minutes or until cheese is melted. Best served hot.
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