Monterey Ranch Bread

Ok...just LOOK at the ingredients for this bread, then try to tell me you're not interested! It was SO GOOD! I made this this past weekend when we had our dear friends the Peterson's over for dinner one last time before their big move to Italy (*sniff, sniff*). It was definitely a hit. One long loaf of French bread cut in half, then each half sliced open made four good size pieces...perfect for the four of us. Of course, you could also cut this in smaller pieces of you're going to have more people around. We each ate one whole piece, and it was VERY filling. I could hardly eat much of my dinner...so maybe less is more with this. I'm probably going to make it just for myself a couple times while hubby's out to sea, and pass it off as dinner! Anyway, I hope you try this cause it is just so darn good (and YES, I forgot to sprinkle the parsley over the top when it came out of the oven...we were that anxious to sink our teeth into this, lol!).

'Monterey Ranch Bread'

Source: Taste of Home

2 cups (8 ounces) shredded Monterey Jack cheese

3/4 cup ranch salad dressing

1 loaf (1 pound) unsliced French bread

2 tablespoons butter, melted

Minced fresh parsley

In a bowl, combine the cheese and salad dressing; set aside. Cut bread in half lengthwise; brush with butter. Place on baking sheets. Broil 4 in. from the heat until golden brown. Spread with cheese mixture. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with parsley.