Christmas day I cook like a wild woman. The traditional ham, hash brown casserole, rolls, veggies, etc. You know the crap that's not good for you. We do live in the South..HELL-O! My sweets, I bake on Christmas Eve. Tradition is we get up, open presents and breakfast. This year it's homemade pancakes and sausage links. Once that's cleaned up, I make appetizers for lunch to snack on until dinner around 5 pm. One year I over did it and made sausage balls, buffalo chicken dip, BLT dip and meatballs. We ate so much that we couldn't eat dinner. Not this year. I am doing two dishes to snack on and that's it. I always make the BLT dip because its our fav, but I saw this recipe on Pinterest and thought this might just introduce itself into rotation at some point or a good possibility for the New Year's Eve party at the cabin on our ski trip. Here is the recipe and if you attempt to make it before I do, let me know what you think. And if you're not a bacon/pork fan like my bloggy friend Ruthie, then leave off the bacon, cheesy bread is just as yummy too.
Cheddar Bacon Ranch Pulls (a.k.a. Crack Bread)
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz Monterrey jack/Colby cheese, shredded
3 oz bag Oscar Mayer Real Bacon pieces
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
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 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.
I am pretty sure that if you eat this, it will require, 4 hours at the gym to work off two bites, but its ok, Weight Watchers forgives you 'cause I said so.