Do you all know that Superbowl weekend is the second biggest food event in the United States? It is second only to Thanksgiving. Now I am totally not into watching a football game, but who doesn’t love a great appetizer? I love them so much that I make an “appetizer buffet” every Christmas Eve where I serve around eight or so of my family favorites as well as a couple of new recipes to try.
I found this recipe from the blog Chef in Training that I tried for our buffet. It was quick to put together and really delicious. In fact, it was one of the recipes that I could make and refrigerate ahead of time. Then, I just popped it in the oven when I was ready to serve.
The only thing that I really changed from the original recipe was the amount of bacon. It called for 5 slices. I went a little crazy and added a LOT more. I had cooked up a bunch and don’t even know how much I used. Just do what you like. There are no rules when it comes to bacon!
- 1 round loaf sourdough bread, unsliced
- 3/4 cup butter, melted
- 2 tablespoons dry ranch dressing mix, dry
- 5 or more strips bacon, cooked and finely chopped
- 1/2 to 1 cup shredded cheddar cheese, may need more depending on how cheese you want it
Optional: jalapenos, green onion, different kinds of cheeses
Slice bread to make 1/2 to 1-inch sections, slicing almost all the way to the bottom of the loaf. Be careful not to cut all the way through. Cut both directions on the bread.
Place loaf on cookie sheet.
Combine melted butter and ranch dressing mix and stir to evenly combine.
Evenly pour melted butter and ranch dressing mix between each of the sections, making sure to get in-between each one. If you need more butter, melt as much as needed.
Sprinkle the bacon between each of the sections.
Sprinkle the cheddar cheese between each of the sections, adding more cheese if needed.
Cover bread loosely with foil.
Bake at 350 degrees for about 15 minutes.
Remove foil and bake for an additional 5 minutes.