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
Lettuce leaves
toasted Canap� 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)