Cheesy bread is a great addition to any meal, vegetarian or not. And when you mix fresh mozzarella cheese with your basic dip recipe, the results are a delicious versatile (yes, versatile) side dish.
I say versatile because once you’ve used this as a side dish, you can use it as the base for a nice open face sandwich with the toppings of your choice. Or think outside of the box and use this cheese mixture as a pizza topping or just head straight for the sandwiches. Regardless of what you use it for, you will not be disappointed.
Like I said before, the ingredients are all items that you should have on hand and are your three basic items for a great dip: mayo, sour cream and dry ranch packets.
- 1 cup mayo
- 1 cup sour cream
- 1 package ranch salad dressing mix
- 1 shallot, finely minced
- 2 cups shredded Mozzarella cheese (or Italian cheese blend like I used)
- 1 teaspoon crushed red pepper flakes (totally optional)
- 1 loaf french or Italian bread, sliced
First, preheat the oven to 350 and finely mince the shallot.
Combine mayo, sour cream, ranch dressing mix, cheese, shallot, and red pepper flakes in a medium bowl.
Stir until thoroughly combined.
Slice the bread (or buy pre-sliced bread at the bakery) and place on an oven-safe cookie sheet or pan.
Using a scoop, spread the cheese mixture on top of each slice.
Bake, uncovered for 15 minutes or until cheese is melted and golden brown. Serve immediately and refrigerate any leftovers to use for sandwiches.
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