Chicken Bacon Ranch Bread (Printable Version)
# What You'll Need:
→ Bread
01 -
1 loaf Italian bread, 16 inch
→ Dairy & Dressings
02 -
225 g chive and onion cream cheese, softened
03 -
240 ml bottled Ranch salad dressing
04 -
340 g shredded Colby-Jack cheese, divided
05 -
15 ml melted butter
→ Spices
06 -
1.5 tsp garlic salt
07 -
1 tsp onion powder
→ Proteins & Vegetables
08 -
375 g rotisserie chicken, roughly chopped
09 -
6 slices beef bacon, cooked and crumbled
10 -
3 medium green onions, finely chopped
# How to Make It:
01 -
Preheat the oven to 175°C and arrange a baking sheet nearby.
02 -
In a medium bowl, blend cream cheese, Ranch dressing, garlic salt, and onion powder until smooth.
03 -
Fold in chopped chicken, crumbled bacon, green onions, and 113 g (1 cup) of shredded cheese until evenly combined.
04 -
Slice the bread lengthwise and hollow out the center from both halves to create space for the filling.
05 -
Sprinkle 113 g (1 cup) shredded cheese on the bottom half of the bread. Spread the filling evenly over the cheese, then top with the remaining 113 g (1 cup) cheese.
06 -
Place the top half of the bread over the filling and press gently to close.
07 -
Brush all sides of the assembled bread with melted butter, then wrap tightly in aluminum foil.
08 -
Place the foil-wrapped bread on the baking sheet and bake for 30 to 40 minutes until heated through and the cheese has melted. Unwrap and bake uncovered for the last 5 minutes to crisp the crust.
09 -
Allow the bread to rest for 5 minutes before slicing and serving warm.
# Additional Tips:
01 -
Ensure the cream cheese is softened for easier mixing. Adjust Ranch dressing amount to taste. Add red pepper flakes for a spicy variation.