BLT Dip

Prep Time

CookTime

Servings

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Ingredients

56 oz. Cream cheese (softened to room temperature)
2.5 cups Ranch Dressing
1-#10 can Red Gold Petite Diced Tomatoes (drained and lightly rinsed)
3.5 cups Celery stalks, finely diced
1.25 lbs. Bacon, cooked, rough chopped
Ground Black Pepper, to taste

Instructions

In a very large bowl, mix together the softened cream cheese and ranch salad dressing using a hand mixer.
To the cream cheese mixture add the black pepper, celery, and bacon pieces; stir to combine.
Gently fold in the drained petite diced tomatoes until everything is combined.
Cover and refrigerate at a minimum for 30 minutes or overnight
Serve with cut vegetables, crackers, or pretzels. Leftover dip can be kept in the refrigerator for up to 3 days.