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BLT Dip

Source: Red Gold

Serves 12
Prep Time 15 min

INGREDIENTS

  • 1 (8 ounce) package of cream cheese, softened to room temperature
  • 1/4 cup bottled ranch salad dressing, plus 2 tablespoons
  • freshly ground black pepper, to taste
  • 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes, well drained and lightly rinsed
  • 2-3 medium celery stalks, about 1/2 cup finely diced to same size of tomato pieces
  • 1 (2.5 ounce) package real bacon pieces, or 4 slices of cooked bacon chopped into small pieces

Preparation

  1. In a medium-sized bowl, mix together the softened cream cheese and ranch salad dressing. You can do this using a stiff rubber spatula or hand mixer. To the cream cheese mixture add the black pepper, celery, and bacon pieces; stir to combine.
  2. Gently fold in the drained petite diced tomatoes until everything is combined. Cover and refrigerate at a minimum for 30 minutes before serving. The dip is best when made ahead and allowed to set in the fridge for a few hours or overnight.
  3. Serve with cut vegetables, crackers, or pretzels. Any leftover dip can be kept in the refrigerator for up to 3 days. The dip can be made ahead and kept chilled for your tailgate or summer potluck.
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