Monterey Ranch Loaf

by Verlie Cox

1 French Bread
2 cup Monterey Cheese; grated
¾ cup Ranch Salad Dressing
2 tbsp Butter; melted, room temp
2 tbsp fresh Parsley, finely chopped
3 strips fresh bacon, fry well and crumble

Slice bread lengthwise. Brush well with melted butter. Cook under broiler until top is golden brown. Remove and set aside. In small skillet, fry bacon until crispy. Remove from pan and blot excess grease with paper towel or napkin. When bacon is cool to the touch, break into small pieces. Set aside.

In bowl; mix cheese and salad dressing. Spread cheese mixture on top of bread and bake at 350' for an additional 10-15 minutes, until cheese melts and appears toasted slightly on top.

Remove from oven. Sprinkle with fresh parsley and bacon pieces. Cut bread and serve hot.