Makes one 12-inch long baguette; about 24 slices
Ingredients:
- Baguette about 14-inch long
- 8 oz cream cheese, at room temperature
- 4 oz fresh Parmesan cheese
- 1 large garlic clove, minced
- ½ cup finely chopped red bell pepper (about 1 medium)
- ½ cup finely chopped sun dried tomatoes in olive oil
- ¼ cup finely chopped onions
- 2 oz finely chopped dried beef
- About 2 tbsp minced Italian parsley
- About 1 tsp minced fresh thyme
- Freshly ground black pepper
- 1 package dry ranch mix
Preparation:
Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.
Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the Parmesan cheese and garlic. Stir in the rest of the ingredients.
Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a handle of a large spoon for pressing the filling in. Wrap the filled baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, slice it with a hot dry knife.
