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| Ingredients:
Sour dough bread loaf, bacon, butter, sweet onions, ranch dip mix,
sharp cheddar cheese, Monterey Jack cheese, parmesan cheese (not
pictured) |
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| Place bacon on a rack on a baking sheet. Place in a 400° pre-heated oven until bacon is crispy, about 20 minutes. |
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| The crispy bacon comes out of the oven. |
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| Chop up the bacon into small bits. |
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| Mince the onion, place in a frying pan with some oil over medium heat until lightly caramelized. |
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| The caramelized onions |
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| Cut
a grid into the sour dough loaf. Cut deep into the loaf without cutting
thru the bread. Leave about 1/2 inch at the bottom of the bread uncut
so that bread remains whole |
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| Melt the butter and mix with the ranch dressing mix and put in a squeeze bottle |
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| Assemble
the bread. First use the squeeze bottle to pour the ranch/butter mix
along the cuts in the bread. Then stuff bread, along the cuts with the
three cheese, onions and bacon. Stuff one layer at a time. We put the
onions first, then cheddar cheese, monterey jack, then the parmesan
cheese. We then topped with bacon and then poured more of the
ranch/butter mix. Note that we stuffed the bread along all the cut lines
of the bread, both up and down cuts. Wrap the bread in foil and bake
for 25 minutes in a 350° oven then open foil and bake another 10 minutes
or until cheese is melted. |
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| You get a very cheesy, gooey, buttery and bacon bread. Just grab and pull a piece off and enjoy! |
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