Bacon Ranch Cheesy Bread Recipe

There are few words more mouth-watering and indulgent than "bacon," "ranch," "cheese," and "bread." Combine these four words into a single food and you have a side-dish or snack that you'll want seconds of. Recipe developer Jaime Shelbert of Wholly Nourished has managed to combine these four ingredients into a magical dish that can be served with practically any meal, whether you're hosing a party, or you want something to munch on while watching the big game.

Even more, the homemade ranch in this recipe is healthier and tastier than standard store-bought ranch dressing. "I use Greek yogurt in this recipe to give that buttermilk flavor typical of ranch dressing," explains Shelbert.

Now it's time to put together this wonderful and versatile treat that sticks to the bones and will likely become your favorite bread dish to serve your ravenous friends and family. And hey, don't be afraid to get creative and add some extra toppings. Sliced grilled chicken or olives would complement the flavors well. 

There are a few obvious ingredients you'll need: bacon, cheese, and bread. For this recipe you'll use shredded mozzarella (although you can sub in some cheddar, if you'd like) and a loaf of French bread. "I used mozzarella cheese here because of its excellent melting capacity," explains Shelbert.

To make your homemade ranch seasoning, you'll need dried parsley, onion flakes, garlic powder, onion powder, salt, and dill weed. And to turn the seasoning into a hearty spread, pick up a stick of butter and a container of plain Greek yogurt. "The Greek yogurt, while plain, can be either full fat or reduced fat," Shelbert explains.

Finally, if you want to give your finished snack a little added color, you'll want to grab the optional green onions to slice and sprinkle on top. 

Start by preheating the oven to 375 F, then get to work on making the homemade ranch. 

Pour the parsley, onion flakes, garlic powder, dill weed, onion powder, and salt into a small bowl. Mix well to combine these spices thoroughly. Then, in another bowl mix together the butter and Greek yogurt before stirring in the ranch seasoning. "You do not melt the butter for this recipe," adds Shelbert, "rather, you use softened, room temperature butter." You've now made a hearty ranch dressing spread.

Chop the bacon into small, rough pieces and cook it until it's crispy. While it's cooking, slice through the French bread horizontally. Place the two pieces on a baking sheet, cut side up. 

Now that all your toppings are ready to go, start by spreading the bread with the special homemade butter ranch. "A spatula works great here for spreading the ranch butter," Shelbert suggests. Try to make it even, covering the whole surface. 

Then, split the bacon evenly and sprinkle it over the two pieces. Finally, add 1 cup of the cheese to each half of the bread. While Shelbert chose mozzarella for its meltability, she explains "you can certainly use a mild cheddar or other favorite cheese for a portion of the 2 cups in this recipe."

Bake the bread in the preheated oven for 8 minutes. Switch it to broil and cook for another 1-2 minutes, until the cheese is golden and bubbly. Then, take the bread out and let it cool slightly. Shelbert suggests, "letting the bread cool for about 5 minutes prior to cutting." Once cool enough, slice it and serve it with the green onions on top as an optional treat. "Chives work well also," Shelbert adds.