Grilled Rye Bread with Dill 14

Have you attended a party or family gathering recently and been offered the obligatory rye bread bowl filled with dill dip? I actually love that stuff but have wanted to translate that experience to the grill so here we go with a pull-apart rye round stuffed with dill Havarti cheese, crisp bacon pieces, drizzled with melted butter, then dusted with fresh dill and grilled. Otherwise known as pull apart bacon cheesy bread or Grilled Rye Bread with Dill. This is based on our ridiculously fantastic Pull Apart Bacon Cheddar Bread.

Grilled Rye Bread with Dill Ingredients:

1 1lb round rye bread (if you go larger then increase the other ingredients proportionately)
8 oz. dill Havarti cheese (shredded-not a dill fan? Just use plain Havarti or do one of each)
12 oz. bacon (crisp and crumbled-I used a low salt variety)
¼ lb. unsalted butter (melted, and I stress unsalted-I accidentally used salted butter once with poor results)
1 tbsp. powdered ranch dressing mix
1 bunch of fresh dill (chopped)

Grilled Rye Bread with Dill 1

Cut the bread in 1 inch intervals in one direction and then again in the opposite direction. Be careful to NOT cut all the way through the bottom:

Grilled Rye Bread with Dill 2

What the rye bread should look like once the cutting is done (and I still have all my fingertips). Notice a few pieces sort of falling away from the loaf:

Grilled Rye Bread with Dill 3

Place a double layer of heavy duty foil beneath the rye round:

Grilled Rye Bread with Dill 4

Crimp the edges inward and upward to contain the wayward dough:

Grilled Rye Bread with Dill 5

Next, work the shredded dill Havarti into all the crevices and reserve approximately 2 oz:

Grilled Rye Bread with Dill 6

Now do the same with the crumbled bacon:

Grilled Rye Bread with Dill 7

Combine the ranch dressing mix with the melted unsalted butter and drizzle evenly over the rye bread:

Grilled Rye Bread with Dill 8

Apply the remaining cheese over the top. This is very important to the end result from a visual perspective as well as flavor:

Grilled Rye Bread with Dill 9

Sprinkle the chopped, fresh dill over the top of the bread:

Grilled Rye Bread with Dill 10

Grill the bread indirect at 350 degrees for 15 minutes covered then add some fruitwood chips (optional) and grill an additional 10-15 minutes uncovered to brown the top and soak up some smoke flavor.

Grilled Rye Bread with Dill 12

 

Mmmmm….how’s that looking? Time to pull the Grilled Rye Bread with Dill from the grill:

Grilled Rye Bread with Dill 13

Board it or plate it and set the cheesy bacon rye pull-apart bread in the middle of the table. In no time it will look like you are watching an episode during Shark Week right after they chum the water:

Grilled Rye Bread with Dill 14

How does that look? You can almost taste it can’t you? This rye bread and dill delight will tickle your taste buds with its warm, creamy flavors and numerous textures. Truly, love at first bite.

Grilled Rye Bread with Dill 16

If you have any questions or comments, feel free to leave them below or hit me with an email.

Grilled Rye Bread with Dill
Author: 
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Our version of rye bread and dill dip done on the grill in the form of a pull apart bacon cheesy bread
Ingredients
  • 1 1lb round rye bread (if you go larger then increase the other ingredients proportionately)
  • 8 oz. dill Havarti cheese (shredded-not a dill fan? Just use plain Havarti or do one of each)
  • 12 oz. bacon (crisp and crumbled-I used a low salt variety)
  • ¼ lb. unsalted butter (melted, and I stress unsalted-I accidentally used salted butter once with poor results)
  • 1 tbsp. powdered ranch dressing mix
  • 1 bunch of fresh dill (chopped)
Instructions
  1. Slice the rye bread lengthwise an inch apart, being careful not to slice through the bottom and then repeat widthwise
  2. Place the sliced round onto a couple sheets of foil and fold it up around the edges like a nest to keep the bread chunks in place
  3. Work the cheese in between the gaps in the rye, reserving 2 oz for later
  4. Repeat with the bacon
  5. Combine the melted butter and ranch dressing mix in a bowl and drizzle over the top
  6. Sprinkle the last of the cheese on and then the dill
  7. Prepare the grill for 300-350 degrees internal temperature and indirect grilling with coals on one side and none on the other
  8. Cover the top with a sheet of foil and place the rye bread on the side with no heat and close the lid for 12-15 minutes
  9. Then, remove the foil cover, add smoke wood (optional) and close the lid for another 12-15 minutes
  10. Remove from the heat and serve
 

2 comments

This looks as good as you described! I am so going to make this!!!!

Reply

Sheri,

You will not be disappointed. It is sooooo good!

…….Scott

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: