Cheesy Ranch Pull Apart Backed Loaf Recipe

Cheesy Ranch Pull Apart Backed Loaf

For this delicious edible recipe, I use my medicated olive oil (recipe can be found here http://www.thecannachronicles.com/medicated-coconut-oil-recipe/ ) mixed into the butter/ranch sauce. I use 1 tablespoon medicated olive oil in this recipe, which is enough for 4-6 people.

Bacon can also be added for you meat eaters out there.

Enjoy!

Ingredients

1 (1 pound) loaf round sourdough bread (or any bread loaf, here I use a french loaf)

2 cups Shredded Cheddar cheese, or more as needed (I use a Mexican shredded premix cheese)

1/2 cup butter, melted

1 tablespoon dry ranch dressing mix

1- 2 clove garlic

1- 1 1/2 tablespoons medicated olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut slits halfway through bread loaf in two directions creating a checkerboard pattern.

3. Put the shredded cheese into the slits of the bread.

4. Melt the butter then add the ranch dressing mix, medicated olive oil and chopped garlic cloves together in a small bowl;

5. Pour the ranch mixture over bread, allowing to drip into the slits.

6. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet.

7. Bake in the preheated oven for 15 minutes. Unwrap the bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.

Ingredients

2. Cut the bread loaf diagonally 1 way, then the opposite to get checker pattern. Do not slice all the way through the loaf, I leave about 1/4-1/8 intact. You can put 2 wooden spoons on either side if you don’t trust yourself.

3. Place about 1/2 the cheese into every crack in loaf, I use Mexican shredded premix cheese.

4. Melt the butter then add the ranch dressing mix, medicated olive oil and chopped garlic cloves together in a small bowl. (I’ve also used a fajitas seasoning packet in a pinch instead of the ranch and it worked great)