Cheesy Dill Pickle Pull Apart Bread
A bread loaf stuffed with chopped dill pickles and loads of cheese, baked until warm and crusty.
Servings: 1 loaf
Ingredients
- 1 large French or Italian bread loaf uncut, day old is best
- 1 ¼ cup shredded sharp aged cheese such as Cheddar
- 1 ¼ cup shredded softer cheese such as Oka or Gouda
- 1 cup chopped dill pickles
- ½ cup Ranch dressing
- ¼ cup chopped fresh dill plus extra for garnish
Instructions
- With a long bread knife, slice the loaf into long horizontal slices and then into vertical slices in a criss cross pattern. Cut almost all the way through, leaving the bottom crust intact. Chunks should be about 2 inch squares.
- Shred cheeses and reserve ¼ cup of each type for topping the loaf.
- Add 1 cup of each of the shredded cheeses to a large bowl. Add chopped dill pickles, Ranch dressing and chopped fresh dill. Combine well.
- Preheat oven to 350° and ensure rack is set in the middle of the oven. Lay a large sheet of foil on top of a baking sheet large enough to hold the bread. Carefully move the cut loaf onto the foil.
- Spoon about half of the cheese and dill mixture on top of the bread, spreading around evenly to the edges. Using a fork and your fingers, add the remaining mixture to the bread openings, filling as evenly as possible into the openings. Top with reserved shredded cheese.
- Nestle foil around the outer crust of the bread, using a crimping or folding method to hold the foil in place.
- Bake for about 15 minutes until the cheese is starting to melt. Pull back the foil and return to the oven for 10 to 15 more minutes, or until the cheese is bubbling and slightly browning. Sprinkle reserved fresh dill over top if desired.
- Serve hot with lots of napkins and a few knives to cut away crust pieces when chunks have been pulled away.