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.
1 (8 ounce) package of cream cheese, softened to room temperature1/4 cup bottled ranch salad dressing, plus 2 tablespoonsfreshly ground black pepper, to taste1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, well drained and lightly rinsed2-3 medium celery stalks, about 1/2 cup finely diced to same size of tomato pieces1 (2.5 ounce) package real bacon pieces, or 4 slices of cooked bacon chopped into small pieces
- 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.
- 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.
- 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.