Dorothy’s Cheesy Bacon Pull-Apart Sourdough Bread: The Ultimate Game Day Appetizer
Imagine a perfectly baked sourdough loaf, cracked open and generously stuffed with savory bacon, three delectable kinds of cheese, and infused with rich garlic butter. Now, add an unexpected, yet utterly brilliant, secret ingredient: Dorothy Lynch Homestyle Dressing & Condiment. This isn’t just bread; it’s an EPIC appetizer designed to impress and satisfy, making every bite an unforgettable experience.
Just a glance at “Dorothy’s Cheesy Bacon Pull-Apart Bread” and that mouth-watering photo is enough to make anyone want to dive face-first into its cheesy, bacony goodness. But as a true foodie friend, I couldn’t possibly leave you with just a name and an image. While I’ve already revealed the star secret ingredient, Dorothy Lynch, you surely want to uncover the full story behind this glorious, cheese-stuffed bread and how it became such a sensational creation.
This recipe is proudly sponsored by Dorothy Lynch Dressing & Condiment. All opinions expressed and my genuine love for their Nebraska-Made Home Style dressing are entirely my own.
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Get Ready for Game Day with the Best Cheesy Bacon Sourdough Appetizer!
The anticipation for the next big football game is building, isn’t it? For many, including myself, the thrill isn’t just about the touchdowns; it’s equally about the festive atmosphere, the memorable commercials, and, most importantly, the delicious food. So, when Dorothy Lynch approached me to craft some spectacular football eats, I couldn’t resist. My mind immediately started buzzing with ideas for the ultimate game day appetizer.
This isn’t my first culinary collaboration creating football-themed dishes for Dorothy Lynch. Last fall, I shared the recipe for my now-famous Sloppy Dorothy Sandwiches, a dish that absolutely exploded on the internet. Why such a passionate connection to football-inspired food? Because Dorothy Lynch Home Style Dressing & Condiment proudly sponsors my beloved football team, the Nebraska Cornhuskers. This deep-rooted connection means I couldn’t just whip up any ordinary, run-of-the-mill game day snack. I had to create something truly extraordinary, a recipe worthy of representing both this iconic Nebraska dressing and the spirit of Cornhusker football. The Sloppy Dorothy Sandwiches exceeded all expectations, quickly ascending to become one of my most popular recipes of all time. Trust me, it’s THAT good, earning its place as a true comfort food classic.
With such a high standard set by the Sloppy Dorothy, and even though my favorite team might not be playing in the upcoming championship game, the challenge remained: invent some truly epic football grub. The goal was clear – a show-stopping dish that was easy to share and impossible to resist, perfect for any gathering, big or small. This led to the conception of our incredible Cheesy Bacon Pull-Apart Sourdough Bread.
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The Perfect Name: Why “Pull-Apart” and Not “Crack Bread”?
Once the delicious idea for this recipe was born, the next step was finding the perfect name. “Pull-Apart Bread” was an obvious choice, accurately describing the way this delicious sourdough is designed to be shared. Another common, and rather descriptive, name for this style of stuffed bread is “Crack Bread.” This moniker typically arises for two distinct reasons.
The first, most apparent reason, is visual. The bread is carefully scored and cut almost all the way through in a cross-hatch pattern, creating numerous “cracks” or crevices. These deep cuts are then generously filled with a medley of flavorful ingredients – in our case, garlic-infused butter, a blend of cheeses, and savory bacon. The bread is then baked until all the fillings are beautifully melted and gooey. The second reason, stemming from slang, describes food that is so incredibly addictive and irresistible that you simply cannot stop eating it. Much like this heavenly cheesy bacon loaf, it’s often referred to as “crack” due to its highly craveable nature.
However, when it came to a recipe featuring Dorothy Lynch, attaching the name “Crack Bread” just didn’t feel right. Dorothy Lynch herself was a wholesome woman who first crafted this beloved dressing in the 1940s. She served it at the local Legion Club in St. Paul, Nebraska, where she and her husband ran a restaurant. The dressing quickly became a local sensation, so popular that patrons would bring their own bottles to be filled, eager to enjoy the unique flavor at home. Honoring her legacy and the wholesome, homestyle appeal of the dressing, “Dorothy’s Cheesy Bacon Pull-Apart Bread” became the fitting title for this magnificent creation, perfectly capturing its essence and shareable delight.
The Secret Weapon: Why Dorothy Lynch Dressing Elevates This Bread
Dorothy Lynch Homestyle Dressing was the ideal addition to this cheesy bacon pull-apart bread. Let me explain precisely why this unique dressing enhances the flavor profile of this incredible appetizer.
Because of its vibrant, reddish-orange color, many mistakenly assume Dorothy Lynch is simply another French dressing. In reality, it couldn’t be more different! Most French dressings are oil-based, while Dorothy Lynch is distinctly tomato-based. It boasts a rich, creamy texture with a flavor profile that is beautifully balanced—sweet yet with a subtle hint of spice. While it’s undeniably fantastic on salads, its versatility extends far beyond, making it a stellar ingredient in many recipes.
When I think of ultimate comfort foods, a classic grilled cheese sandwich served alongside a steaming bowl of tomato soup often comes to mind. Given Dorothy Lynch’s slightly spicy, savory tomato notes, it naturally pairs exquisitely with cheese and the tangy crust of sourdough bread. It’s a flavor combination truly made in heaven, or rather, as we like to say, made in Nebraska! The dressing not only adds moisture but also a layer of complex sweet and tangy flavor that perfectly cuts through the richness of the bacon and cheese, making this pull-apart bread exceptionally balanced and utterly addictive.
Ingredients for Dorothy’s Cheesy Bacon Pull-Apart Bread:
- One 1-pound oblong loaf of quality sourdough bread
- Dorothy Lynch Homestyle Dressing & Condiment
- Rich Gouda cheese
- Sharp Cheddar cheese
- Creamy cream cheese
- Unsalted butter
- Fresh garlic and garlic salt
- Crispy bacon bits
- Fresh chives
- Fresh parsley for garnish (optional)
Easy Steps to Craft Your Cheesy Bacon Sourdough Masterpiece
The foundation of this incredible appetizer is a beautiful, crusty loaf of sourdough bread. I recommend selecting an oblong loaf weighing approximately one pound. Keep in mind that if your loaf is significantly larger, you’ll want to increase the filling amounts proportionally to ensure every crack is bursting with flavor. Begin by placing the sourdough on a cutting board. Using a sharp serrated bread knife, make diagonal cuts about one inch apart, being careful to cut almost all the way through the bread, but not completely separating the bottom crust. Rotate the loaf 90 degrees and repeat the diagonal cuts in the opposite direction, creating a cross-hatch pattern of roughly 1″ to 1.5″ squares. These carefully created cracks are crucial for holding all the delicious fillings.
Next, prepare your cheeses. Measure out your softened cream cheese, and then shred both the Gouda and mild Cheddar. While pre-shredded cheese offers convenience, taking the extra moment to shred your own is always a superior choice. Freshly shredded cheese melts much more smoothly and evenly, contributing to that desirable gooey, melty texture we’re aiming for in every bite of this pull-apart bread. The Gouda adds a lovely nutty depth, the cheddar brings its classic sharpness, and the cream cheese ensures a rich, creamy consistency.
With your cheeses ready, it’s time to assemble the flavorful mixtures. Combine the melted butter with a portion of the Dorothy Lynch, fresh chives, and garlic salt. In a separate bowl, use a mixer to beat together the cream cheese, minced fresh garlic, and the remaining Dorothy Lynch, then gently fold in your shredded Gouda and Cheddar cheeses. Once everything is perfectly mixed, you’re ready for the exciting part: filling your glorious loaf!
And of course, we can’t forget the bacon! Everything truly is better with bacon. For convenience and to save a little time, I opted for a bag of high-quality real bacon pieces from the grocery store. However, if you prefer, feel free to cook and crumble your own crispy bacon for an extra layer of homemade flavor. Once you’ve got your bacon, gently fold it into your creamy cheese mixture, ensuring it’s evenly distributed for maximum bacon-y goodness in every pull.
Now for the fun part: infusing every crevice with flavor! Using a turkey baster, carefully drizzle the melted butter mixture (infused with Dorothy Lynch, chives, and garlic salt) deep down inside all the cuts and over the top of the bread. Ensure that this aromatic, buttery goodness seeps into every crack, creating a moist and flavorful base that will complement the cheesy filling perfectly.
Next, with a butter knife or even your fingers, gently pry open each crack in the bread. Then, meticulously stuff the cheesy bacon mixture down into every single opening. Take your time with this step, making sure that the delicious filling is thoroughly distributed between each and every square. The goal is to ensure that every pull-apart piece is loaded with gooey cheese and savory bacon. This diligent effort will be rewarded with a rich, flavorful experience in every bite!
Once stuffed, carefully wrap the entire loaf loosely in a large piece of aluminum foil. Place it on a baking sheet and bake it in your preheated oven according to the recipe instructions. The initial foil wrapping helps the bread steam and allows the cheese to melt deeply without burning. After the initial baking, carefully remove the foil to expose the top, then return it to the oven for an additional 15-20 minutes, or until the bread achieves a beautiful golden-brown crispness and the cheese is wonderfully bubbly and melted. When it’s done, transfer it to a serving platter and enjoy it while piping hot!
Notice how all that buttery, cheesy deliciousness penetrates every layer, reaching all the way down to the bottom crust? There’s absolutely no compromise on flavor here! For an extra burst of that unique tangy-sweet profile, don’t forget to serve it with a side of Dorothy Lynch for dipping. It’s the perfect accompaniment to this incredibly satisfying, shareable Cheesy Bacon Sourdough Pull-Apart Bread.
WHERE TO FIND YOUR OWN BOTTLE OF DOROTHY LYNCH?
Dorothy Lynch Dressing & Condiment is a beloved staple and can be readily purchased at most grocery stores across Nebraska. You can also find it in select grocery stores nationwide, including major retailers like Walmart and HyVee. If you’re having trouble locating it locally, stocking your pantry with Dorothy Lynch is always convenient by shopping online through Buy Nebraska or directly from Amazon! Don’t miss out on this versatile dressing that adds so much flavor to countless dishes.
Stay connected with Dorothy Lynch for more delicious recipes and culinary inspiration all year long by visiting their official website, following them on Facebook, and checking out their updates on Twitter.
EXPLORE ALL MY TAILGATING RECIPES HERE
Are you ready for some football? More importantly, are you ready for some of Dorothy’s Cheesy Bacon Pull-Apart Bread? This incredible recipe is sure to become a favorite at your next gathering, offering a perfect blend of rich flavors and satisfying textures. It’s truly a must-try for any game day celebration or simply when you’re craving an indulgent, comforting treat.
Let’s get baking! 
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Print Recipe
Dorothy’s Cheesy Bacon Pull-Apart Bread
Ingredients
- 1 1 pound oblong loaf of Sourdough Bread
- 6 Tablespoons butter melted
- 2 Tablespoons Dorothy lynch
- ½ teaspoon garlic salt
- 1 heaping teaspoon chives
- ½ cup softened cream cheese
- 1 cup shredded gouda cheese
- 1 cup mild cheddar cheese
- 1 heaping teaspoon fresh minced garlic
- 3 Tablespoons Dorothy Lynch
- 1 2.8 ounce package real bacon bits
- Chopped fresh parsley for garnishing
Instructions
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Preheat oven to 350 degrees F (175 C).
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Using a serrated bread knife, make diagonal cuts in the sourdough bread approximately one inch apart. Then, turn the bread 90 degrees and make diagonal cuts in the opposite direction, creating a cross-hatch pattern of one-inch squares. Be careful not to cut all the way through the bottom crust, keeping the loaf intact.
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In a small bowl, combine the melted butter, 2 tablespoons of Dorothy Lynch Dressing, fresh chives, and garlic salt. Using a turkey baster or a spoon, generously drizzle this aromatic butter mixture over the entire loaf, making sure it seeps deep down into all the cracks.
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In a separate mixing bowl, beat together the softened cream cheese, minced fresh garlic, and 3 tablespoons of Dorothy Lynch Dressing until well combined. Gently fold in the shredded Gouda and mild Cheddar cheeses, then stir in the bacon bits until evenly distributed.
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Using a butter knife or your fingers, gently open the cuts in the bread and meticulously stuff the cheesy bacon mixture into each and every crack. Ensure the filling is spread generously throughout the loaf for maximum flavor.
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Place the stuffed bread loaf on a large piece of aluminum foil and wrap it loosely but completely. Transfer the wrapped loaf to a baking sheet and bake for 20 minutes. After 20 minutes, carefully unwrap the foil from the top to expose the bread and continue baking for another 15-20 minutes, or until the bread is beautifully golden brown and the cheese is melted and bubbling.
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Garnish with chopped fresh parsley before serving. Serve hot and enjoy every pull-apart piece of this cheesy, bacony delight!