1 large French baguette, ends cut off
6-8 slices bacon, cooked and crumbled
3 cloves garlic, minced
1-2 jalapeños, seeds removed, finely chopped (keep seeds for a spicier taste)
1 8 oz. cream cheese, softened
1 C sharp cheddar cheese, grated
1/2 C mozzarella cheese, grated
1/2 C green onions, finely chopped
3 Tbsp unsalted butter, softened
1 packet dry ranch mix (use my homemade ranch dip mix, found in the Dips section)
Kosher salt, to taste
Preheat oven to 350 F degrees.
Using a serrated knife, cut baguette almost in half lengthwise (butterfly cut), so you can open the baguette, but so that it’s still connected on one side.
Hollow out baguette, leaving 1/2 inch of bread.
In a large bowl or mixer, beat together cream cheese, cheddar cheese, mozzarella, bacon crumbles, jalapeños, and green onions, until combined.
In a separate, microwaveable bowl, combine butter, garlic, and salt. Microwave for 20 seconds, or until melted.
Stuff cream cheese bacon mixture into bottom half of hollowed out baguette.
Brush garlic butter all along top half.
Close baguette, so both halves are pressed together. Cut into 1/2 inch thick slices.
Transfer baguette to a large piece of aluminum foil and wrap.
Place on baking sheet, to avoid spills. Bake for 15-20 minutes, or until cheese is melted and gooey.