Bacon, Lettuce & Tomato Dip
The appetizer spin-off of the beloved BLT sandwich will be as popular as the original.
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup ranch salad dressing
- 1 medium tomato, seeded and diced (about 3/4 cup)
- 6 bacon slices, crisply cooked, drained and chopped
- 1/2 cup finely chopped celery
- 2 tablespoons finely chopped onion
- 1 teaspoon sugar
- Cocktail bread slices or crackers (optional)
Place cream cheese in Classic Batter Bowl. Gradually stir in dressing; mix well.
Remove seeds from tomato; dice tomato using Utility Knife. Reserve 1 tablespoon 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, fill tray wells of Cool & Serve Square Tray with dip. Garnish with reserved tomato. Serve with cocktail bread slices or crackers, if desired.
- 2 1/2 cups dip
20 servings of 2 tablespoons dip
Nutrients per serving:
Calories 80, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 1 g, Protein 2 g, Sodium 95 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 1/2 fat
To soften cream cheese, microwave in batter bowl on HIGH 15 seconds.
To cook bacon in microwave oven, line microwave-safe dish with food-safe paper towels. Place bacon slices in single layer on paper towels; cover with paper towels. Microwave on HIGH 4-6 minutes or until bacon is crisply cooked.