Bacon, Lettuce and Tomato Dip

Yield: 20 servings (about 2 1/2 cups dip)

Ingredients

• 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 granulated sugar
• Lettuce leaves
• 2 loaves Canapé French Bread

Instructions

1. Place cream cheese in Classic Batter Bowl. Gradually stir in dressing; mix well.
2. Remove seeds from tomato; dice tomato using Utility Knife. Reserve 1 tablespoon for garnish.
3. Using Food Chopper, chop bacon, celery and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well.
4. Cover; refrigerate at least 3 hours to allow flavors to blend.
5. To serve, line chilled Chillzanne Mini-Bowl with lettuce leaves. Fill with dip. Garnish with reserved tomato.
6. Serve with toasted Canapé French Bread.

Notes

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 to 6 minutes or until bacon is crisply cooked.

Nutrition

Per serving (2 tablespoons dip): Calories 80, Total Fat 7g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrate 1g, Protein 2g, Sodium 95mg, Fiber 0g

Exchanges: (2 tablespoons dip): 1 1/2 fat

Attribution

Recipe credit: Pampered Chef