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Bacon Ranch Dip

I used reduced-fat items to lighten up this Parmesan and bacon dip. Not only it is a snap to mix up the night before a party, but the proportions can easily by adjusted for smaller or larger groups. I get requests for the recipe whenever I serve it. —Pam Garwood, Lakeville, Minnesota
  • Total Time
    Prep: 5 min. + chilling
  • Makes
    1-1/2 cups


  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat ranch salad dressing
  • 1/2 cup fat-free sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup crumbled cooked bacon
  • Assorted fresh vegetables


  • In a small bowl, combine the first five ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with vegetables.
Nutrition Facts
1/4 cup: 172 calories, 11g fat (3g saturated fat), 18mg cholesterol, 542mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch.

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Average Rating:
  • jencknits
    Dec 30, 2013

    I love this recipe! I make 1/2 with bacon and 1/2 without for my vegetarian friends. It's easy to make and people are always surprised when I tell them I've used low-fat/non-fat ingredients.

  • geirgis7255
    Jun 11, 2013

    No comment left

  • Grammy130
    Jun 3, 2013

    No comment left

  • supababy07
    Nov 29, 2012

    No comment left

  • khingle
    Nov 10, 2012

    No comment left

  • marbuc
    Dec 5, 2011

    No comment left

  • sissys
    Dec 3, 2011

    Simply put..Excellent

  • DMH2
    Nov 24, 2011

    This was the big hit of the day!

  • joaniebob
    Sep 28, 2011

    No comment left

  • Suziepeterson
    Sep 5, 2011

    Very Very Good. I served this at a family picknic every really liked it.