crostini, pita chips, crackers or tortilla chips for dipping
Instructions
Cook bacon on a sheet pan in a preheated 400°F oven for 15-20 minutes or just until crisp. Remove using a slotted spoon to paper towels to drain, then chop. (You can fry the bacon if that's your preference.)
Place cream cheese, sour cream, mayonnaise and Ranch dressing mix in a medium size mixing bowl. Whip on medium speed using an electric mixer for 2 minutes or until fully combined.
By hand mix in 1/2 of the bacon and 1/2 tomatoes. Add cheddar cheese. 1/2 cup lettuce and green onions reserving a few green onion slices for garnishing. (Save the remaining bacon and diced tomatoes for the top.)
Scoop dip into a shallow bowl. Cover and chill for 2 hours or overnight.
Before serving, top with shredded lettuce, reserved bacon, tomatoes and green onions.
Serve with crostini, chips, crackers or pita crisps.
Notes
After dicing the tomatoes, pat them dry with a paper towel to remove some of the liquid prior to adding them to the dip.