Cold BLT Ranch Dip
This cold BLT dip layers creamy ranch cream cheese with crispy bacon, lettuce, and tomatoes. A 20-minute no-bake party dip for game day or potlucks!
Servings: 8 people
Calories: 287kcal
Ingredients
Cream Cheese Mixture
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- 1½ tablespoons ranch seasoning mix
Toppngs
- 1/2 pound bacon sliced into 1/2" pieces
- 2 cups romaine lettuce shredded
- 1 cup tomatoes diced
- 1/4 cup green onions thinly sliced
Instructions
- In a large mixing bowl, combine room temperature cream cheese, sour cream, and ranch seasoning. Mix with an electric mixer or a spatula until light and fluffy, then spread into the bottom of a 9" x 9" (or 8" x 8") baking dish. Set aside.
- Heat a frying pan over medium heat and add the sliced bacon pieces. Saute bacon for 5-8 minutes, or until the bacon is sizzling and crispy. Use a slotted spoon to transfer the bacon bits to a paper towel lined plate to cool.
- Grab the baking dish with the cream cheese mixture and evenly sprinkle the shredded lettuce, diced tomatoes, sliced green onions, and cooled bacon bits.
- Serve immediately with raw veggies, sliced baguette bread or crackers. Enjoy!
Video
Notes
Storing leftovers: store leftovers lightly covered for up to 2 days in the fridge.
Make-ahead tips: prepare the cream cheese dip but do not add the toppings. Store in the fridge for up to 2 days in advance, then pull from the fridge and sprinkle your toppings evenly over the cream cheese mixture just before serving.
Nutrition
Calories: 287kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 516mg | Potassium: 235mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1842IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg