Cheesy Bacon Ranch Bread

by Sabrina Snyder

Published on

12 Comments

5 from 4 votes
12 Servings
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Cheesy Bacon Ranch Bread is a great game day appetizer, made from French bread, mayo, ranch mix, cheese and bacon.

To tide you over to dinner, try my recipes for Buffalo Chicken Dip, Buffalo Chicken Wings and Bacon Brown Sugar Smokies, as well as a piping hot loaf of Cheesy Bacon Ranch Bread.

Cheesy Bacon Ranch BreadCHEESY BACON RANCH BREAD 

The fall sports season is upon us, whether it’s cheering on college rivalries, drafting your Fantasy Football team, or even the Super Bowl, you’re going to need some delicious snacks to keep your energy up.

Anyone can make Garlic Bread, but if you want to up your game in time for kickoff, you should make a delicious loaf of Cheesy Bacon Ranch Bread. It’s loaded with rich, savory flavors and is the perfect blend of gooey and crunchy. You can serve it up as a side dish or slice it into strips for a yummy, cheesy pull apart bread appetizer.

Cheesy Bacon Ranch Bread is highly customizable: you can use any type of cheese you’d like, from cheddar cheese to mozzarella cheese. You can add veggies to it, like green onions, chives, olives and more. The crispy outside of the bread is fantastic with the equally crunchy bacon bits contrasting against the gooey richness of the cheese, mayo and ranch dressing mix.

HOW TO MAKE CHEESY BACON RANCH BREAD

  • Preheat the broiler.
  • Cut the loaf of bread in half lengthwise.
  • Line a baking sheet with parchment paper.
  • 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.

Slice of Cheesy Bacon Ranch Bread

VARIATIONS ON CHEESY BACON RANCH BREAD

  • Bread: You can replace the French bread with anything from Texas toast to ciabatta to sourdough bread. Just make sure that you choose a loaf that is long and flat that can be easily sliced in half lengthwise to put the toppings on.

WHAT TO SERVE WITH CHEESY BACON RANCH BREAD

  • Bacon Wrapped Hot Dogs: These are incredibly easy to make, and you’ll never go back to normal hot dogs after you taste the savory crunch of these bacon wrapped treats.
  • Oven Baked Beef Tacos: My favorite thing about this recipe is that you can pop them into the oven and let them bake while you keep watching the game. They have a relatively short cook time and they are absolutely delicious.
  • Baked Cuban Pork Party Sliders: Sliders are great for game day because they are so shareable and easy to make. These baked sliders are doubly easy because you don’t have to work on them all afternoon and they still have that delicious, oven baked flavor that makes them so savory and good.

HOW LONG IS CHEESY BACON RANCH BREAD GOOD?

  • Serve: You shouldn’t leave your Cheesy Bacon Ranch Bread out at room temperature for longer than about 2 hours.
  • Store: Store your leftover cheesy bread in a sealable, airtight container or in plastic wrap and put it in the fridge. It should stay good for up to about 4 days before it’s time to let it go and make another.
  • Freeze: You can freeze the bread for up to 5 months in an airtight container. Let the bread fully cool down to room temperature before sealing it up and putting it in the fridge or freezer.

Sliced loaf of Cheesy Bacon Ranch Bread

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Cheesy Bacon Ranch Bread

Cheesy Bacon Ranch Bread is a great game day appetizer, made from French bread, mayo, ranch, cheese and bacon.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Bread
Cuisine American
Author Sabrina Snyder
Cheesy Bacon Ranch Bread
PrintRate

Ingredients
 

  • 14 ounce loaf of French bread
  • 3/4 cup mayonnaise
  • 1 tablespoon ranch dip mix
  • 2 cups shredded cheese cheddar
  • 4 slices of bacon , baked and crumbled

Instructions

  • Preheat the oven to 425 degrees.
  • Cut the loaf of bread in half lengthwise.
  • Line a baking sheet with parchment paper.
  • 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.
  • Bake until golden brown and bubbly, about 12-15 minutes.
  • Let cool slightly before cutting into pieces and serving.

Nutrition

Calories: 301kcal | Carbohydrates: 20g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 518mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Calcium: 151mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Slices of Cheesy Bacon Ranch Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. What am I not understanding about this recipe? Once I placed it under the broiler it started burning within minutes and was ruined. 🙁 There’s no way it could go for 7-9 mins! Where are your oven racks? How are ya’ll making this work?

    Reply

    1. Yikes Cyndie I’m so sorry this happened. We’ve re-engineered this recipe for baking at 425 degrees. Originally it was meant to say to put on the lower rack while broiling but that’s too confusing and isn’t helpful and it looks like part of the directions were missing. Please accept my apologies for the meal being ruined. Please email me if you’re open to it, would love to talk to you about this error. sabrina @ dinnerthendessert.com

      Reply