BLT Dip

BLT Dip

Ingredients

  • 1 head iceberg lettuce
  • Your favorite Ranch Dip recipe (about 2 cups)
  • 5 rashers crisply cooked bacon, crumbled

Directions

  1. Remove and discard any soft or discolored outer leaves of the lettuce; remove a full leaf of lettuce and set aside. Keeping as much of the core as possible intact, cut the bottom of the lettuce so that it will stand up without rolling over. Cut of about ½ of the top of the lettuce, reserving the cut off piece. Scoop out the inside of the lettuce to a depth of about 3”, again reserving any lettuce you’ve removed. Line the hole with the reserved leaf of lettuce to create a barrier.
  2. Roughly chop up the reserved lettuce; mix the chopped lettuce and crumbled bacon into the ranch dip and spoon into the lettuce bowl. Serve with Snyder’s of Hanover Spoonz.