It’s Saturday again, so that means a day full of football! Unfortunately, my dear Auburn Tigers are not having a very good season. And by “not having a very good season” I mean, “having a really really TERRIBLE, AWFUL, PATHETIC season.” Now don’t get me wrong, I will still cheer them on and support them til the last second of the last game. I will love Auburn whether we win every game or lose every game. As stated in the Auburn Creed, “I believe in Auburn and love it,” and that means even when we’re losing.
So today, Auburn lost to Arkansas. And once again, it was heartbreaking. However, the best way to get over some football heartbreak is by eating some delicious food while hanging out with friends. My husband and I drove to Atlanta to spend the weekend with some friends who actually went to Auburn with me! So we shared our food and our heartbreak together.
This dish is great for snacking and tailgating (other than your fingers get so messy). Everyone loves the combo of bacon, ranch, and cheese. And then put it on some warm, delicious sourdough bread and you’ve got yourself an amazing appetizer. This is really easy to throw together and it will definitely get devoured. The only thing, though, is that in the most inner part of the bread the cheese didn’t melt all the way. But that hardly affected the tastiness!
- 1 unsliced loaf of sourdough bread (round is preferable)
- 8-12 oz cheddar cheese, thinly sliced
- 3 oz bag Oscar Meyer Real Bacon bits
- 1/2 cup butter, melted
- 1 Tbsp Ranch dressing mix
- Preheat oven to 350 degrees F.
- 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. Sprinkle bacon bits on bread, making sure to get in between cuts.
- Mix together butter and Ranch dressing mix. Pour over bread.
- Wrap the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Source: Plain chicken