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Fiesta Party Loaf


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  • 1 Rhodes frozen white bread loaf, thawed
  • 6 Tbsp butter, melted
  • 1 [0.4] oz packet dry buttermilk ranch dressing mix, divided
  • 8 slices bacon, cooked and crumbled
  • 12 slices pepper-jack cheese
  • 1 green onion, thinly sliced
  • DIP
  • 2/3 cup real mayonnaise
  • 2/3 cup sour cream
  • reserved dry buttermilk ranch dressing mix



Step 1

Thaw the bread overnight in the refrigerator. The bread dough should be thawed but still cold

Spray a Bundt pan with cooking spray and set aside. On a non-stick surface, roll the bread into a 20-22 inch long rope.

Mix together the melted butter and 2 tsp dry buttermilk ranch dressing mix until the seasonings dissolve. Brush the seasoned butter on all sides of the bread dough. Shape the dough into a circle and fit into the Bundt pan, pinching the ends together. Cover with plastic wrap and allow to rise in a draft free place for around 2 hours or until doubled in size.

Preheat the oven to 350°F and bake for 22-25 minutes until lightly golden. Remove from the oven and cool. Use a bread knife to make cuts lengthwise across the bread. Be careful not to cut completely through to the bottom.

Turn the loaf and repeat, cutting crosswise approximately 1 inch apart.

Place onto a parchment lined baking sheet and return to the oven. Bake at 350°F for 5-8 minutes until the cheese has melted. Serve hot with buttermilk ranch dip.

To prepare the dip:

Mix together 2/3 cup real mayonnaise, 2/3 cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.

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