Bacon, Lettuce and Tomato Dip

Source: The Pampered Chef

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 Canap� French Bread

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, line chilled Chillzanne Mini-Bowl with lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with toasted Canap� French Bread.

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

Nutrients per serving (2 tablespoons dip): 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 Diabetic exchanges per serving (2 tablespoons dip): 1 1/2 fat

Cook's Tips: 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.