Thursday, August 13, 2009
BLT ~ Bacon Lettuce & Tomato Dip
1 pkg. cream cheese, softened
1/2c. ranch salad dressing
1 med. tomato, seeded and diced (about 3/4c)
6 bacon slices, crisply cooked, chopped
1/2c. finely chopped celery
2T. finely chopped onion
toasted Canapé French Bread for dipping
Place cream cheese in a bowl. Gradually stir in dressing; mix well. Remove seeds from tomato; dice tomato. Reserve 1T. for garnish.
Using food chopper, chop bacon, celery, and onion. Add tomato ,bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend. To serve, line chilled bowl with lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with toasted French Bread.
Yield: 20 servings (about 2 1/2 cups of dip)