By now, you know that I am slightly obsessed with Cassie's blog. Not the stalker kinda way. Just the kinda way that I swear by all of her recipes. I will make anything that she recommends on her blog. I seriously have a list of over 100 recipes of hers that I must make! Here's one to cross off the list.... her Monterey Ranch Bread. Because everyone needs a high caloric yet delicious side item here and there! Ok yes, this recipe uses a few fatty ingredients. But hey if you add some parsley for garnish, that can count as being a healthy, right? - it's green and a veggie :)
Anyways, high in calories or not, this bread is also high in flavor. Can you really go wrong with ranch and cheese-covered crusty bread? Exactly.
The original recipe comes from Taste of Home, and I am usually a fan of their recipes, so I figured it would be a keeper if both TOH AND Cassie say so!
Monterey Ranch Bread
slightly adapted from Cassie Craves and Krista's Kitchen , who adapted it from Taste of Home
- 2 cups shredded Monterey Jack cheese
- 3/4 cup ranch dressing
- 2 tbsp butter
- 1/4 tsp garlic powder
- Loaf of French bread, split in half lengthwise (use however much you need, we didn't use the whole loaf)
- Fresh parsley, for garnish
In a bowl, melt butter and stir in garlic powder. Brush on the bread with a pastry brush. Place bread under broiler until it's slightly brown and crispy.
Combine cheese and ranch dressing and divide evenly over bread. Bake at 350 degrees for 10-15 minutes.
Sprinkle with parsley for garnish. Let sit 5 minutes before slicing.
Next time I think I will make it with the parsley, because it makes the picture just a little more colorful and pretty.
And as you can see, we served this bread with some White Chicken Chili.