Bloomin’ Bacon Cheddar Bread

Two versions. To add bacon or not to add bacon…
INGREDIENTS:

1 unsliced loaf of sourdough bread – (round is preferable)

6-8 oz. cheddar cheese or sharp cheddar cheese thinly sliced

6-8 oz. Jalapeno Cheese – I use a Lactose free from Trader Joe’s

3 oz. bag Oscar Mayer Real Bacon bits or Jar of Hormel Real Bacon Bits. You can fry raw bacon until crispy and break into pieces

1/2 cup butter, melted

1 Tbsp. Ranch dressing mix or Lighthouse Jalapeno Ranch (produce section at grocery store)

DIRECTIONS:

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Place slices of cheese in between cuts. I like to do one type of cheese each side. Two kinds of cheese. Normally a cheddar, Monterey Jack, Gruyere, or Jalapeno.
Sprinkle bacon bits on bread, making sure to get in between cuts.
Mix together melted butter and Ranch dressing mix or your favorite Ranch Dressing. Pour over bread.
Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Serve with a side of Ranch and a bowl of Oil & Vinegar, Salt & Pepper.


INGREDIENTS for non-bacon: 

1 unsliced loaf of (round is preferable) sourdough bread

1 pound Monterey Jack cheese, thinly sliced (you can use any cheese) I like Jalapeno Cheddar and Gruyere. I do half one cheese and half another cheese

1/2 cup butter, melted

1/2 cup finely diced green onion, including white part

2-3 tsp. poppy seeds

DIRECTIONS:  

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.

Places slices of cheese between cuts.

Mix together butter, onion, and poppy seeds. Pour over bread.

Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes.

Unwrap.

Bake 10 more minutes, or until cheese is melted.

Dip the bread in oil & vinegar (mix in salt & pepper)

One of my favorite appetizers!

 

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