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BLT Ranch Dip

August 12, 2011

When you live in a warm climate, cool, creamy dips are part of most any gathering.  I made this BLT Ranch Dip for the 1st time this past spring and took it to a neighborhood party.  I went to visit with some friends for a few minutes and when I returned to the dip to see if I needed to replenish the accompanying chips – the dip was all gone! Mine wasn’t the only dip there, but evidently it quickly became the favorite as word spread – “you gotta try this!” – amongst the party-goers. So it is with great confidence that I share it with you as I’m sure it will be as well received as it was at that gathering.

There are a couple of things you’ll want to know about how to make it extra yummy. First if you use Greek yogurt, use only Greek yogurt because it has the consistency of sour cream. Plain, regular yogurt will be too runny and it will taste “yogurty” – neither of which is a good thing. Next, the kind of mayonnaise you use really matters. I personally prefer the “Duke’s” brand – so if you can get it in your area, do so. You won’t regret it. Finally, the “scoops” type of Fritos corn chips taste best with the dip.  You can use crackers but the flavor experience just won’t be the same. Trust me.


1 TBSP. dry buttermilk ranch dressing mix

1 TBSP. water

1 cup of sour cream or Greek yogurt

½ cup mayonnaise

1 pound of bacon, cooked and crumbled

2 cups seeded and chopped tomatoes (4 -5 Roma tomatoes)

2 dashes of hot pepper sauce

Mix together the water and the dry mix in a large bowl and let stand at least 5 minutes. Whisk in the sour cream or Greek yogurt and mayonnaise until well blended. Gently stir in the bacon, tomatoes and hot pepper sauce. Refrigerate at least 1 hour before serving. Serve cold with scoop style corn chips.

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