I’ve put all your favorites together in this fantastic and easy Cheesy Bacon Ranch Bread! Make it in the oven or on grill – it’s your choice! A tasty addition to any meal!
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All your favorites together! Cheese, bacon, ranch, and BREAD! This cheesy bread is epic! You can make it in the oven or throw it on the grill – it’s the perfect addition to every meal!
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So we had big plans for this weekend. Six Flags on Saturday, the movies today, and lots and lots of grilling and eating tomorrow. That was before both of my kids caught some sort of stomach flu and our plans went down the drain. Oh well. There’s always next weekend!
This Cheesy Bacon Ranch Bread is most definitely on the menu for tomorrow…Chris and I are feeling just fine, thank you very much 🙂 It’s a favorite with my family and it’s so versatile that we make it all year long.
On brisk fall days and in the cold of winter, this bread gets popped in the oven and we enjoy it with Lazy Day Lasagna or with a batch of spaghetti made with my Slow Cooker Spaghetti Sauce.
In the summer, we throw this bread on the grill right along side some Chipotle Honey BBQ Chicken, Beef Brisket with Dr Pepper Barbecue Sauce, or some crazy delicious chicken made up with the BEST Chicken Marinade.
Or maybe we just eat it for lunch and call it good 🙂
I typically use a loaf of French bread because it’s so perfectly soft and fluffy, but a loaf of sourdough or your favorite type of bread can be used instead. There’s a secret ingredient in this recipe that is critical to the outcome….mayonnaise!
Have you ever made grilled cheese sandwiches where instead of buttering the bread before grilling it you simply swap in mayonnaise instead? This is a lot like that…but then you add ranch…and bacon…yeah, it’s better.
I bake my bacon in advance and it’s perfect every time!
Make up a batch of this super cheesy and delicious bread for your next dinner party!
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- 1 14 oz loaf of French bread
- ¾ cup mayonnaise
- 1 tbsp ranch dip mix
- 2 cups shredded cheese (cheddar, Monterey jack, Mexican blend, etc.)
- 4 slices of bacon, baked and crumbled
- I!n the oven:
- Preheat the broiler.
- Cut the loaf of bread in half lengthwise.
- Line a baking sheet with non-stick foil.
- Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
- Use a spatula to equally spread the cheese on each half of the bread.
- Place under the broiler until golden brown, about 7 to 9 minutes.
- Let cool slightly before cutting into pieces and serving.
- Preheat the grill. You are going to want to cook this over indirect heat.
- Cut the loaf of bread in half lengthwise. Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like.
- Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
- Use a spatula to equally spread the cheese on each half of the bread.
- Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling.
- Let cool slightly before cutting into pieces and serving.
Feeling cheesy?? Me too!
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Kevin says
I loved the recipe Trish, the only downside is that i don’t eat bacon. I will try it with meat and see. Also the quality of the photos are simply amazing, can you please tell me which camera you are using? Thanks for sharing Trish, I love your other posts as well.
Selina Owen says
This was very good and easier to make than the instructions made it sound. I made it as written. However, I think I cut the bread too deep. I think it would have looked nicer and been easier to pull apart had I kept made the slices a little more shallow. Nevertheless, it smelled great while cooking and tasted great. I will make this again.
Thanks for sharing Trish!
Trish - Mom On Timeout says
Thanks Selina! The recipe really couldn’t be any easier 🙂 It sounds like you cut the bread before baking – like a pull-apart bread. That’s not what I did. I cut into slices afterwards. Glad you enjoyed it!
Laura @ Laura's Culinary Adventures says
That sounds like a fun weekend! What yummy bread too!