Bacon, Ranch, and Onion Dip

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I never met an appetizer I didn’t like.  Well, unless it’s one made with seafood.  Then you can count me out.  But if it’s an appetizer that has an array of tasty ingredients like cream cheese, ranch dressing, bacon, and onion, you can certainly count me in.

Now, I’m not a Super Bowl fan, but for those of you who are I would highly suggest adding this to your Super Bowl party “must have” party foods list.

This recipe originated in The Pampered Chef cookbook Celebrate!  as Bacon, Lettuce, & Tomato Dip. I modified the recipe slightly to fit my own tastes.


1 8oz. package of lite cream cheese, softened

1/2 c. ranch salad dressing

2 slices of bacon, cooked crisp, drained, and diced fine

1/4 c. celery, diced

2 tbsp. red onion, diced

1/4 of a plum tomato, diced (for garnish)

1/2 tsp. sugar


In a bowl, add cream cheese, ranch dressing, bacon, celery, onion and sugar.  Beat with an electric mixer until creamy.  Put into your favorite serving dish, garnish with tomato, and refrigerate for several hours prior to serving.  Serve with crackers or crostini. 

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This dip will be short lived at any gathering.  Seriously!



Spice things up a bit

Nights are getting relatively cooler here in the North East so there is no better time to spice things up.  Follow along…

Start with fresh jalapeno peppers.

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Cut in half; scrape the seeds and ribs out of each pepper.

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Fill each pepper half with cream cheese, I used light.  You can also use goat cheese.

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Wrap each pepper half with a 1/2 strip of bacon.

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Place in a pan lined with aluminum foil.  Bake at 350 degrees until bacon turns crispy.

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Finally, devour them!

(Writers note – I didn’t waste any time serving these, as you might suspect by the lack of a well taken photo of the finished gems.)