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Ranch BLT Pull Apart Bread

Author: Lisa Longley


  • 1 loaf of sourdough bread
  • 6 pieces of thick cut bacon diced cooked and drained
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup unsalted butter
  • 1 packet Hidden Valley Ranch Greek Yogurt Dips Mix
  • 1/2 cup diced tomatos
  • 1/2 cup diced lettuce


  • Preheat the oven to 350 degrees.
  • Cut the loaf of bread length-wise and width-wise. Don’t cut all the way to the bottom.
  • Stuff the bread with the cheese, doing your best to get some in all of the cracks. You don't want to stuff it down too far, because you are going to use it to hold the bread open and get the sauce in.
  • Add the bacon to the bread over the cheese.
  • Melt the butter over medium heat. When it is completely melted, remove it from the heat and gently whisk in the Hidden Valley Ranch Greek Yogurt Dips Mix. Gently spoon the butter ranch mixture into the bread, doing your best to get it in each cut.
  • Cover with foil and bake for 25 minutes on a parchment lined baking sheet.
  • Remove it from the oven, transfer it to a plate for serving, and top with lettuce and tomatoes.
  • Serve while hot.