Savory Cheddar Scallion Monkey Bread with Herbed Yogurt Dip

Why You’ll Love This Recipe

• Golden, pull-apart layers with crisp edges and pockets of melty cheddar in every bite.
• Customizable mix-ins: savory ham or veggie-forward spinach, both delicious.
• Beginner-friendly yeast dough with clear timing and visual cues for success.
• Balanced by a cool, bright herbed yogurt dip that keeps every bite fresh.

Grocery List

• Produce: Scallions, garlic, chives, dill, parsley, lemon, baby spinach (if using)
• Dairy: Sharp cheddar, whole milk, Greek yogurt, unsalted butter
• Pantry: All-purpose flour, instant or active dry yeast, sugar, olive oil, paprika, black pepper, red pepper flakes, fine sea salt, nonstick spray (optional), diced ham (optional)

Full Ingredients

Dough

• 1 cup (240 ml) warm whole milk, 105–110°F
• 2 1/4 tsp instant or active dry yeast (7 g; 1 packet)
• 1 tbsp (12 g) granulated sugar
• 3 3/4 cups (450 g) all-purpose flour, plus extra for dusting
• 1 1/2 tsp fine sea salt
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled

Garlic-Butter Coating and Filling

• 6 tbsp (85 g) unsalted butter, melted
• 1 tbsp olive oil
• 3 garlic cloves, finely minced
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups (150 g) sharp cheddar, coarsely shredded
• 4 scallions, thinly sliced (about 1/2 cup), plus extra for garnish
• 1 cup (140 g) diced ham (small 1/4-inch cubes) OR 1/2 cup well-drained chopped cooked spinach
• Neutral oil or nonstick spray for the pan

Cool Herbed Yogurt Dip

• 1 cup (240 g) plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated or mashed
• 2 tbsp finely chopped chives
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp black pepper

Step-by-Step Instructions

Step 1: Make and knead the dough

In the bowl of a stand mixer (or a large bowl), whisk warm milk with sugar and yeast. Let stand 5 minutes until foamy. Add salt and 4 tbsp melted butter. Mix in the flour until a shaggy dough forms. Knead with a dough hook or by hand until smooth, elastic, and only slightly tacky, 6–8 minutes. If very sticky, dust in 1–2 tbsp extra flour as needed.

Step 2: First rise

Form the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover tightly and let rise in a warm, draft-free spot until doubled, about 45 minutes. A clear sign it is ready: a gentle finger poke springs back slowly and leaves a slight indent.

Step 3: Prep the coating and mix-ins

Meanwhile, grease a 10–12 cup Bundt pan thoroughly with butter or nonstick spray, getting into every ridge. In a small bowl, combine 6 tbsp melted butter, olive oil, minced garlic, paprika, black pepper, and red pepper flakes (if using). Set aside 1 tbsp of this mixture for finishing. Prep the fillings: shred cheddar, slice scallions, and dice ham. If using spinach, sauté or microwave 4 oz (115 g) baby spinach just until wilted, squeeze completely dry, and chop; measure 1/2 cup packed.

Step 4: Shape the dough balls

Turn the risen dough onto a lightly floured surface and pat into an even 8-inch square. Cut into 64 pieces (divide into 8 strips each way). Roll each piece into a smooth ball. Dip each ball into the garlic-butter mixture to coat. Layer the balls into the prepared Bundt pan, sprinkling in cheddar, scallions, and ham or spinach as you build the layers for even distribution. Drizzle any remaining garlic butter (except the reserved 1 tbsp) over the top.

Step 5: Second rise and preheat

Cover the pan lightly and let rise until puffy and about 1 inch from the top rim, 20–30 minutes. While it rises, preheat the oven to 350°F (175°C) with a rack in the lower-middle position.

Step 6: Bake until golden and melty

Bake for 30–35 minutes until deeply golden brown and the internal temperature in the center reads about 195°F. If the top is browning too quickly, tent loosely with foil at the 20-minute mark. Cool in the pan for 10 minutes, then invert onto a serving platter. Brush the top with the reserved garlic butter and scatter extra sliced scallions.

Step 7: Make the cool herbed yogurt dip

In a bowl, whisk Greek yogurt, lemon juice, grated garlic, chives, dill, parsley, olive oil, salt, and pepper. Chill until serving. Taste and adjust salt or lemon to brighten. Serve the warm pull-apart bread with the cool, herby dip on the side.

Pro Tips

• Weigh your flour for best texture. If measuring by cups, fluff, spoon, and level to avoid a dense dough.
• Grease every ridge of the Bundt pan well to prevent sticking and ensure a clean release.
• If using spinach, squeeze out every drop of moisture; wet greens can make the interior gummy.
• Use block cheddar and shred it yourself for superior melt and flavor.
• For the quickest rise, let the dough proof in a barely-warm (but turned off) oven with the light on.

Variations

• Shortcut Pizza-Dough Version: Replace homemade dough with 1 to 1 1/4 lb store-bought pizza dough. Bring to room temp 30 minutes, proceed with shaping, coating, and baking as written.
• Bacon-Jalapeño Cheddar: Swap ham for 6 oz crisp, chopped bacon and add 1 finely chopped seeded jalapeño. Use Monterey Jack for a slightly milder melt.
• Everything Bagel + Herb: Replace paprika and pepper with 1 1/2 tbsp everything bagel seasoning. Use 1 cup cheddar + 1/2 cup shredded mozzarella; finish with sesame seeds and more chives.

Storage & Make-Ahead

Store leftovers covered at room temperature for 1 day or refrigerated up to 3 days. Reheat on a sheet pan at 300°F for 10–12 minutes until warmed through and crisped. Freeze tightly wrapped wedges for up to 2 months; reheat from frozen at 325°F for 18–22 minutes. Make-ahead: Assemble the coated dough balls in the pan, cover, and refrigerate up to 18 hours. Let stand at room temperature 45–60 minutes before baking. The herbed yogurt dip can be made up to 2 days in advance; stir and adjust seasoning before serving.

Nutrition (per serving)

Approximate for 1/12 of the bread with dip (ham version): 340–360 calories; 17 g fat; 34 g carbohydrates; 15 g protein; 2 g fiber; 600–700 mg sodium. Spinach version reduces sodium and calories slightly.