BLT Ranch Dip
- 1 T buttermilk ranch dressing base
- 1 T water
- 1 C sour cream (can use light)
- 1/2 C mayo
- 1 lb bacon, fried and crumbled
- 2 C chopped tomatoes (about 2 large)
Put the dressing base and water into a bowl, stir and let stand about 5 minutes. Whisk in the sour cream and mayo until well blended. Fry the bacon, let it drain and crumble it into 1/2 inch pieces. Cut the tomatoes into wedges, seed and chop them into 1/4 to 1/2 inche pieces. Fold the bacon and tomatoes into the dip. Refrigerage until serving time. This is best made a day ahead.