Cheddar Ranch Bread

This tangy Cheddar Ranch Bread recipe is a sponsored post written by me on behalf of Brummel and Brown.

I’m going to tell you something about myself: I live in a bubble. I don’t watch much TV, and when I do, it’s streaming video with no commercials. I don’t read newspapers or magazines very often, and I listen to music with my phone to avoid interruptions from commercials or DJs. I think once DVR, streaming video, satellite radio, and iPods came along, I became pretty unreachable to advertisers except through online ads since I do all my reading on the Internet.

I wasn’t always this way. I used to watch TV commercials like a normal person, and of course I had my favorites. I’m a big fan of local commercials with ridiculously bad production value, and I also can’t resist a good jingle. One brand that had (and I think still has) awesome jingles is Brummel and Brown. I still hear a lady’s jazzy voice singing about Brummel and Brown being made with yogurt every time I grab the tub out of my refrigerator, and I think that commercial aired almost 15 years ago!

This spread has been my go-to butter alternative for years and not just because of the song. (Maybe it’s a little bit because of the song.) The fact that it is made with nonfat yogurt really does create a wonderfully creamy flavor and texture, and I’m all over the fact that it has 50% less fat and calories than butter. Don’t get me wrong. I always have butter in the house for baking and cooking for my boys since they need the calories (they eat like birds!), but when it comes to toast, biscuits, pancakes, or garlic bread, I always reach for the Brummel and Brown instead of butter. You can’t beat how easy it is to spread right out of the fridge, and it tastes delicious!

Speaking of garlic bread, today I’m bringing you a new butter(ish)y, cheesy, wonderful bread that is especially great served with salads. I’m pleased to introduce you to this Cheddar Ranch Bread!

This is every bit as good as traditional garlic bread, but it’s lighter because it uses spread instead of butter. You are going to love the tanginess the Ranch flavor brings, and you can never go wrong with a little melty cheese on your bread. Now when you grab your tub of Brummel and Brown out of the refrigerator you can think of me! (And this dancing cow…)

Be sure to stop by and follow Brummel and Brown on Facebook for more recipe ideas!

Cheddar Ranch Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

This tangy, cheesy Ranch bread is a delicious, healthier alternative to traditional garlic bread

• Total Time: 15 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 16 oz. loaf of French or sourdough bread
• 1/2 c. Brummel and Brown spread
• 2 tbsp. buttermilk Ranch seasoning mix
• 1/2 c. shredded cheddar cheese
• freshly chopped or dried dill optional

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F. Stir together spread and Ranch seasoning until smooth.
2. Cut bread in half lengthwise, and spread Ranch mixture evenly over both cut sides. Sprinkle cheese over the spread, and sprinkle a little fresh or dried dill over the top if desired.
3. Bake bread in preheated oven for approximately 10 minutes until cheese is melted and edges are starting to brown. Serve immediately.

• Author: Andi
• Prep Time: 5
• Cook Time: 10

This was a sponsored post written by me on behalf of Brummel & Brown.