I think this appetizer bread has all of my favorite things in it: bread, cheese and bacon. Then you throw in a little ranch flavor...have mercy. This is such a fun appetizer or snack to serve. My only advice is to make sure everyone has clean hands before they tear into this thing because this is finger food at it's finest. Because I'm not a delicate finger food kinda girl. I'm a dig-in, cheesy, bacon-y, need-a-napkin-tucked-into-my-shirt, kinda girl. I'm pretty sure it's one of the reasons why my husband loves me. I'm not afraid to eat like a WWE wrestler. Seriously folks, you really gotta try this.
1 round loaf of sourdough (or similar) bread
2 cups shredded cheddar cheese
1/2 cup-3/4 cup chopped cooked bacon
1/2 cup butter, melted
1 tbsp. dry ranch dressing mix
I used Oscar Mayer real bacon pieces but you could use microwaveable bacon and then chop it up or fry up some bacon for this. Just depends on how much work you wanna do.
Preheat oven to 350F degrees. Using a sharp bread knife, cut the bread going in both directions but don't cut all the way through the bottom.
Place shredded cheese in between the slices. Really pack it in there as best you can. This part takes the longest amount of time in this recipe so be patient. This is also why you wouldn't want to use a really soft bread or else it would tear too easily why you packed the cheese in.
Now add in bacon (as little or as much as you like). Do your best to get in between the slices.
Looks good already, don't it?
Now take 1 tbsp. dry ranch dressing mix and add it to the butter.
You can add more dry mix if you like a stronger ranch taste.
Give it all a good stir until combined.
Now pour or spoon the butter mixture over top of the bread.
Now wrap the whole thing up in aluminum foil and place on baking sheet. Bake at 350F degrees for 15 minutes. Unwrap from the foil and bake for another 10 minutes (or until the cheese is melted).
Recipe Source: Plain Chicken