Bacon, Lettuce and Tomato Dip
1 package cream cheese, softened
1/2 cup ranch salad dressing
1 medium tomato, seeded and diced (about 3/4 cup)
6 bacon slices, crisply cooked, chopped
1/2 cup finely chopped celery
2 tablespoon finely chopped onion
1 teaspoon sugar
toasted Canapé French Bread for dipping
Place cream cheese in a bowl. Gradually stir in dressing; mix well.
Remove seeds from tomato; dice tomato. 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 bowl with lettuce leaves. Fill with dip. Garnish with
reserved tomato. Serve with toasted French Bread.
Yield: 20 servings (about 2 1/2 cups of dip)