1/2 cup butter, melted
4 oz. cream cheese, softened
1 1/2 tablespoons ranch dressing seasoning mix (1/2 packet)
1 teaspoon Garlic salt
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
8 slices cooked bacon, crumbled
Slice loaf diagonally into 1 inch slices but DO NOT slice all the way to the bottom of the bread. Turn bread 90 degrees and repeat diagonal slices to create a cross-hatch pattern. Mix cheeses together, set aside. Add butter, cream cheese, ranch seasoning, and garlic salt to a stand or hand mixer and beat until well combined. There will still be some lumps. Using a knife, “butter” in between all of the slices of bread with the cream cheese/ranch/butter mixture – it does not have to be neat. I find it helpful to hold one end of the bread up so it bends like an accordion, making it easier to butter in between the sections. I work from one end and butter to the other, then flip the bread and do the same with the other perpendicular slices. Using the same accordion method, push bacon evenly in between all of the slices, followed by the cheese. Wrap bread in foil and place on a baking sheet. Bake at 350F degrees for 20 minutes. Unwrap and bake an additional 5 minutes or until cheese is melted. Best served hot.