Monterey Ranch Bread

I saw this bread over at NoblePig.com and my first thought was "Are you kidding me?!"  I mean, how could anyone not like bread, cheese and ranch? I think the only thing that could put this over the top would be to add bacon to it (next time). 

This was really good.  We had it for dinner two nights in a row.  I cut the original cheese mixture in half and thought it was perfect.  I know what you are thinking, why would you cut cheese and ranch in half?  Well, I only made half a loaf the first night and once I spread the amount of cheese I wanted on the bread, I still had half of the cheese left.  It was cheesy enough for us (we aren't very cheesy people - ha!), but you can always double up!  Hey - it's your heart.

Monterey Ranch Bread
adapted from Noble Pig
(Printable Recipe)

• 4 Tbsp butter, softened
• 1/4 - 1/2 tsp garlic powder
• 1 loaf French bread, split in half lengthwise
• 2 cups Monterey Jack cheese, shredded
• 3/4 cups ranch dressing

Preheat oven to 350.

Spread butter on bread and sprinkle with garlic powder (to taste). Place bread under the broiler until it's slightly brown and crispy.

Combine cheese and ranch dressing and divide evenly over bread. Bake 10-12 minutes, until cheese is melted. (longer if you want the bread crispier)

Let sit a few minutes before slicing.





 

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