Saturday, December 26, 2009

BLT Dip

1 medium tomato, seeded and chopped, divided
8 oz. pkg. cream cheese, softened
1/2 cup ranch salad dressing
8 bacon strips, cooked and crumbled
1/2 cup finely chopped celery
3 Tbs. chopped onion
1-1/2 tsp. sugar
Assorted crackers or toasted French bread slices

1. Set aside 2 Tbs. 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 reserve tomato. Serve with assorted crackers or
toasted bread slices. Yield: 2-1/2 cups.

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