Jalapeno Ranch Pull-Apart Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 cup butter melted
- ranch dressing for dipping optional
- 1 bread bowl - sourdough or french works great
- 1 1/2 cups shredded sharp cheddar cheese (i recommend shreddi
- 3 jalapenos, seeded and chopped thinly
- 1/2 packet hidden valley ranch dressing mix (the spice
- Carbohydrate 0.0681000000867725 g
- Cholesterol 244.025000310935 mg
- Fat 92.0598501173019 g
- Fiber 0 g
- Protein 0.964750001229277 g
- Saturated Fat 58.3026800742888 g
- Serving Size 1 1 recipe (114g)
- Sodium 653.760000833016 mg
- Sugar 0.0681000000867725 g
- Trans Fat 6.44453000821157 g
- Calories 814 calories
1. Preheat oven to 375 degrees. Place parchment paper on top a flat baking sheet, and place bread bowl on the center. Cut the bread bowl in 1/2 inch slices, being careful not to slice all the way through the bread. Then cut 1/2 inch slices going the opposite direction (think checkerboard), again, being careful not to cut through the bread all the way. 2. Stuff cheese into the pockets of the bread, pushing down into pockets. Add jalapenos and push down into pockets; try to distribute evenly. 3. In a small bowl, mix melted butter with ranch seasoning, whisk to combine. Drizzle the mixture over the top of the bread, trying to spread it as best as possible. 4. LOOSELY cover the bread with foil, being careful not to press the foil down (you do not want the foil touching the bread/cheese). Place into oven and bake for 15 minutes. 5. Remove foil from the top of the bread, then place back into the oven for 5 minutes. 6. Remove from oven and serve immediately with ranch dressing for dipping.
