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Ranch BLT Dip Recipe

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“This recipe is a spin-off of the BLT sandwich. It was served at a friend's party and was a great success, so I asked for the recipe. Now it's a favorite of mine, too.” Barbara Schindler - Napoleon, Ohio
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 medium tomato, seeded and chopped, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup ranch salad dressing
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup finely chopped celery
  • 3 tablespoons chopped onion
  • 1-1/2 teaspoons sugar
  • Assorted crackers or toasted French bread slices

Nutritional Facts

1/4 cup (calculated without crackers or bread) equals 239 calories, 17 g fat (7 g saturated fat), 33 mg cholesterol, 433 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Set aside 2 tablespoons tomato for garnish. In a small bowl, combine cream cheese and salad dressing. Add the bacon, celery, onion, sugar and remaining tomato; mix well. Cover and refrigerate for at least 1 hour.
  2. Garnish with reserved tomato. Serve with assorted crackers or toasted bread slices. Yield: 2-1/2 cups.
Originally published as BLT Dip in Simple & Delicious January/February 2009, p50

Nutritional Facts

1/4 cup (calculated without crackers or bread) equals 239 calories, 17 g fat (7 g saturated fat), 33 mg cholesterol, 433 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Ranch BLT Dip

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Reviewed Dec. 24, 2008

Tangy and delicious

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