BLT Dip

15 minutes Prep Time
12 Servings

This BLT dip recipe has all the flavor of the classic diner sandwich in a creamy dip. Just six ingredients to enjoy a summertime favorite any time of the year. An easy dip to make for tailgates, game day parties, potlucks or picnics – all year long.

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 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, 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

Instructions

Step one

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.

Step two

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.

Step three

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.