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Smokey Bacon Ranch Block
Smokey Bacon Ranch Block
Smokey Bacon Ranch Block
Smokey Bacon Ranch Block
Smokey Bacon Ranch Block
Smokey Bacon Ranch Block

Smokey Bacon Ranch Block

$3.95

Cheddar blended with smoky bacon, creamy ranch, and a hint of hickory for bold flavor in every bite.

Description

Cheddar blended with smoky bacon and creamy ranch flavors, finished with a hint of hickory smoke for bold flavor in every bite. This savory combination creates a rich, creamy spread with layers of smoky, tangy, and hearty taste that bacon lovers will enjoy.




Ingredients + Allergens

Ingredients

  • Milk
  • Cheese Culture
  • Salt
  • Bacon
  • Ranch Seasoning
  • Hickory Smoke Flavor
  • Enzymes

Our Promise

No Shortcuts

We make limited quantities of each variety we offer to ensure that each product meets our rigorous standards.

Traditional Process

Our cheese is made using methods that have been honed for centuries to create truly bold, unforgettable flavors.

Sourced Locally

At Dimock, we always use only the very highest quality ingredients from dedicated local family farmers.

Ingredients You Can Recognize

At Dimock, we use only real, simple ingredients—the kind you recognize and can actually pronounce.

Recipe

Smokey Bacon Ranch Chicken Roulade

  • Serves – 4
Ingredients
  • 4 large boneless, skinless chicken breasts
  • 2 cups shredded Smokey Bacon Ranch cheese (slightly chilled in fridge or freezer for 10 min)
  • 3-4 slices bacon for each breast 12-16 total (for wrapping) thick cut is best
  • 1 egg yolk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 3/4 cup finely chopped spinach (frozen works great here!)
  • Toothpicks
  • Optional garnish: fresh parsley, roasted cherry tomatoes, ranch drizzle

Step 1
Prep the chicken: o Preheat oven to 375°F (190°C). o Butterfly each chicken breast, pound to ¼- ½ inch thickness be careful not tear.

Step 2
Prepare the filling: o Thaw spinach and press in paper towels to remove moisture (you want this pretty dry) o In a small bowl, mix the chilled Smokey Bacon Ranch cheese with chopped spinach, egg yolk, garlic powder paprika and salt and pepper. o Spoon the cheese mixture into each piece of chicken. Roll as tightly as possible, then secure with toothpicks.

Step 3
Wrap in bacon: o Wrap each stuffed breast with bacon slices, overlapping slightly. Tuck ends underneath to keep it secure. Place each roulade on plastic film and wrap tightly (no air). Freeze roulades for 30 minutes before searing

Step 4
Sear for color (optional but helpful): o Sear roulades 2–3 minutes per side until golden. This “seals” the edges and locks in the cheese.

Step 5
Bake: o Place roulades in the skillet or on a baking sheet. o Bake 30-35 minutes, until chicken is cooked through (165°F / 74°C internally) and bacon is golden. Tent lightly with foil if bacon gets too brown.

Step 6
Tips for Serving: o Slice roulades carefully to reveal the gooey, melty cheese center. o Garnish with parsley, roasted tomatoes, or a drizzle of ranch cream for extra flair. o Serve with baked potatoes, lightly buttered topped with Smokey Bacon Ranch Cheese and a fresh vegetable or side salad.