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Bacon and Sun-Dried Tomato Ranch Dip

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  • Prep 25 min
  • Total 25 min
  • Servings 20
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Just try and deny the draw of this quick ranch dip, with sour cream, herbed sun-dried tomatoes and crisp, salty bacon. It scores as a sandwich spread, too!
By Betty Crocker Kitchens
Updated Sep 30, 2009
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Ingredients

  • 3/4 cup sour cream
  • 1/2 cup ranch dressing
  • 1/4 cup finely chopped sun-dried tomatoes in oil and herbs
  • 4 slices bacon, crisply cooked and finely chopped
  • Assorted raw vegetables

Steps

  • 1
    Mix all ingredients except fresh vegetables in medium bowl with spoon.
  • 2
    Serve dip with vegetables.

Tips from the Betty Crocker Kitchens

  • tip 1
    In place of the cooked bacon slices, use 1/4 cup of purchased cooked real bacon pieces.
  • tip 2
    This creamy ranch dip also makes a great sandwich spread. Try it on a BLT or grilled cheese sandwich.
  • tip 3
    Chop a little fresh parsley to sprinkle on top of this dip for a fresh burst of flavor and color.

Nutrition

45 Calories, 3g Total Fat, 1g Protein, 3g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
90mg
4%
Potassium
85mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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