Sunday, March 15, 2009

BLT dip

1 pkg. cream cheese softened
1/2 c. ranch dressing
1 med. tomato, seeded and diced (3/4 c)
6 bacon slices, crisply cooked and chopped
1/2 c. finely chopped celery
2 T. finely chopped onion
1 t. sugar
Lettuce leaves
2 loaves of canape french bread

Place cream chees in bowl stir in dressing. Mix well. Add everything else except lettuce leaves and bread. Refridgerate 3 hours. To serve line bowl with lettuce leaves. Fill with dip. Garnish with tomatoes. Serve with toasted bread.

Toast bread slices for 10-12 minson 350 or until golden.

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