Barbecue Bacon Ranch Layered Dip
With two layers of crispy, thick-cut bacon, a base of creamy ranch cheese and minimal prep time, our Barbecue Bacon Ranch Dip is the recipe you'll be reaching for everytime someone says "Bring a covered dish." For holiday parties, Super Bowl parties, office potlucks or a weekend of Netflix binging on the couch, this dip's divine seven layers can't be beat. Just be sure to serve it with sturdy crackers or crostini that can handle the heft of all those tasty layers.
Ingredients:
- 14 slicesof thick-sliced bacon
- Two 8-ounce packages of cream cheese
- One 1-ounce package ranch dressing mix
- ½ cup Duplin Muscadine Barbecue Sauce
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 3 cups grated sharp cheddar cheese
Directions:
- Fry or bake bacon in batches until extra crispy. Drain bacon and set aside to cool.
- When bacon has cooled, crumble 12 of the slices into coarse pieces and set aside. Also set aside the 2 slices of bacon left whole.
- Place cream cheese and ranch dressing mix in a medium bowl. Using an electric mixer set at medium speed, beat the ingredients together until well blended.
- Evenly spread the cream cheese mixture in the bottom of 9-by-13-inch rectangular glass dish. A baking dish works well, but this recipe is not baked.
- Spread the Duplin Gourmet Muscadine Barbecue Sauce over the cream cheese.
- Evenly scatter half of the bacon over the barbecue sauce and cream cheese.
- Evenly scatter the diced bell pepper over the bacon.
- Evenly scatter the diced tomato over the diced bell pepper.
- Evenly scatter the remaining crumbled bacon over the diced tomato.
- Evenly scatter cheddar cheese over the bacon.
- Garnish the top of the dip with the two slices of bacon that were not crumbled.
- Refrigerate the dip until serving time, but no more than a few hours. Remove from the refrigerator 15 minutes before serving.
- Serve dip with sturdy crackers or crostini. Offer guests spoons to serve up the dip, encouraing them to dig to the bottom of the dish to get some of every layer.
- Makes 20 to 25 servings.
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