This is a fantastic take on garlic bread – the simple addition of Ranch Dressing mix to butter and garlic, mixed with a bit of fresh parsley turns a baguette into the best part of the meal.
Here are some of the things my family cannot get enough of:
- Stir Fries
- Things Made with Ground Beef
- Things Made with Lots of cheese
- Things Made with Ground Beef and Lots of Cheese
- Garlic Bread
- Chocolate Peanut Butter Squares (a thing unto itself)
I am going to go out on a limb and say that they are far from alone in their culinary perchants. There are lots more, of course, but if I say any of the above words then I can rest assured they will come a-running.
Garlic bread gets its very own category, it’s that special. And I keep changing up my garlic breads, because it’s endlessly enjoyable. But I don’t do it for my family, actually, I do if for my friend, who Cheyenne loves garlic bread the most. And because she shoots most of the images on this site, it’s is my empirical duty, my moral obligation, to make a new one for each shoot. I do not take my duties lightly.
This one leans on a special secret ingredient, and I’m not even close to embarrassed as to what it is. It’s Ranch Dressing mix. Packaged Ranch Dressing. Powdered stuff in a little foil envelope. I thought about making my own ranch blend. And then I remembered I had a package of this stuff in my pantry and I thought, “Hey, why reinvent the wheel?” Ok, I didn’t think that, but I did think “Hey, I‘ve got a packet of that Ranch stuff in the closet!”
So, ranch garlic bread. Cheyenne, girl, this is for you.
What to Serve Ranch Garlic Bread with:
- Pan Seared Pork Chops with Madeira and Leek Cream Sauce
- Grilled Marinated NY Strip Steak
- Shrimp Alfredo
- Crispy Baked Eggplant Parmesan
Other Garlic Bread Recipes:
- Spinach Parsley Pesto Garlic Bread
- Best Garlic Bread Ever
- Salsa Verde Garlic Bread
- Roasted Garlic and Tomato Bread
- Chimichurri Garlic Bread
Ranch Garlic Bread
- ½ cup 1 stick butter, softened
- 4 teaspoons ranch seasoning mix ½ packet
- 1 tablespoon very finely minced garlic
- 2 tablespoons minced parsley
- 1 baguette
- Preheat the oven to 375°. In a small bowl, combine the butter, Ranch seasoning mix, garlic and parsley.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way though the bread; the goal is for the slices to remain attached at the bottom. One easy way to keep yourself from cutting through the bread is to place a chopstick alongside each side of the bread and slice the bread stopping when the knife hits the chopsticks. You can use the handles of wooden spoons as well.
- Spread the Ranch garlic butter on each side of all of the slices of the bread, trying to keep the bread attached at the bottom.
- Place the baguette on a large piece of foil and pull the foil up around the sides of the bread, but not over the top – you want the top to be able to brown.
- Bake for 15 to 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
O.M.G. So simple! The chopstick suggestion was foolproof and the results, positively mouthwatering!