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Bacon, Lettuce & Tomato Dip Recipe

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This recipe for Bacon, Lettuce & Tomato Dip is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (8 oz.) cream cheese, softened
1/2 c. ranch salad dressing
1 med. tomato, seeded and diced
6 slices bacon, crisply cooked, drained and chopped
1/2 c. finely chopped celery
2 T. finely chopped onion
1 tsp. sugar
Lettuce leaf
2 loaves Canapé French Bread
Directions:
Directions:
1.) Place cream cheese in bowl. Gradually stir in dressing; mix well.

2.) Remove seeds from tomato; dice. Reserve 1 T. for garnish.

3.) Chop bacon, celery and onion. Add all three to the cream cheese mixture along with the sugar. Mix well. Cover and refrigerate at least 3 hours.

4.) While you refrigerate mixture bake the French bread loaves. Cool completely.

5.) When ready to serve, place the lettuce leaf in the bottom of the bowl and spoon in dip. Top with the reserved tomatoes. Slice the cooled bread and serve with dip.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
French baguette bread can be substituted for the French bread loaves.

 

 

 

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