(by Shirley McNevich)
1 large loaf round sourdough bread
6 slices bacon (more if necessary)
1 pack cheddar cheese slices
1/2 cup butter (melted)
1 TBSP Hidden Valley ranch dressing mix powder
Cook the bacon, drain it on paper towels and crumble the bacon. With a sharp bread knife slice the bread every 1" but DO NOT cut through the bottom (leave about 1" from the bottom uncut). Once you've sliced the loaf all the way across in one direction, turn the bread 1/4 turn and do the same thing again (making a checkerboard pattern but with everything still held together by the bottom of the loaf). Sprinkle the crumbled bacon evenly into all of the slits. Cut a cheddar cheese slice into four rectangular pieces and slip the cheddar cheese pieces into the slits. Repeat with as many cheese slices as necessary. In a bowl add melted butter and ranch dressing powder--stir well. Drizzle the butter mixture evenly into the slits. Wrap the whole loaf with foil and place it on a cookie sheet. Bake at 350 degrees for 15 minutes, then remove the foil and bake 10 minutes longer or until cheese is melted. To serve, let your "eaters" tear off pieces as they please.