BLT Dip
This recipe was adapted from several other dip recipes. I originally found a similar recipe from a Pampered Chef cookbook, but doctored up this recipe to suit my family's liking. Makes a great appetizer for any gathering, especially baby showers.
1 - 8 oz. package cream cheese, softened
1/2 cup Kraft Bacon Ranch salad dressing
1 medium tomato, seeded and diced (about 3/4 cup)
6 slices bacon, crisply cooked, drained and chopped (or 2 Tbsp. bacon bits)
1/2 cup celery, finely chopped
2 tablespoons onion, finely chopped
lettuce leaves (optional, for garnish)
Sliced French bread or club crackers
25 minutes
Mixing Bowl, Spatula, Knife (to chop vegetables), Cutting Board, Serving Dish
1. Place cream cheese in a bowl. Gradually stir in dressing; mix well.
2. Remove seeds from tomato; dice tomato. Reserve 1 tablespoon for garnish. Chop bacon, celery and onion. Add tomato, bacon, celery, and onion to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend.
3. To serve, line serving dish with optional lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with sliced French bread or club crackers.
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