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    Bacon, Lettuce & Tomato Dip


    Source of Recipe


    jenirae at rc

    List of Ingredients




    1 package (8 ounces) cream cheese, softened
    1/2 cup ranch salad dressing
    1 medium tomato, seeded and diced (about 3/4 cup)
    6 bacon slices, crisply cooked, drained and chopped
    1/2 cup finely chopped celery
    2 tablespoons finely chopped onion
    1 teaspoon sugar
    Lettuce leaves
    2 loaves Canapé French Bread

    Recipe



    Remove seeds from tomato; dice tomato using Utility Knife. Reserve 1 tablespoon for garnish. Using Food Chopper, chop bacon, celery and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend.

    To serve, line chilled Chillzanne® Mini-Bowl with lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with toasted Canapé French Bread.

    Yield: 20 servings (about 2 1/2 cups dip)

    Nutrients per serving (2 tablespoons dip): Calories 80, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 1 g, Protein 2 g, Sodium 95 mg, Fiber 0 g Diabetic exchanges per serving (2 tablespoons dip): 1 1/2 fat

    Cook's Tips: To soften cream cheese, microwave in batter bowl on HIGH 15 seconds. To cook bacon in microwave oven, line microwave- safe dish with food-safe paper towels. Place bacon slices in single layer on paper towels; cover with paper towels. Microwave on HIGH 4- 6 minutes or until bacon is crisply cooked.

 

 

 


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