Classic deli-style BLT meets ooey gooey dip served in lettuce cups, PF Chang fashion. I invented this little dip for Super Bowl this weekend or any other party where bacon is required. This dip is very rich and the sun-dried tomatoes shine in this dish, further enhancing that bacon ecstasy. You are allowed to eat this once a year followed by a 5 mile run, 75 squats, 50 lunges, 100 sit-ups, 100 pull-ups, and 1 million burpees.
2- 8 ounce packages cream cheese
1 cup mayonnaise
1 cup shredded mozzarella cheese
1 cup sun dried tomatoes, not in oil, diced*
1 lb. crispy bacon, crumbled- reserve 1 T. grease
1/2 packet ranch dressing mix
8 slices white bread, diced
1 T. melted butter
1 1/2 large heads iceberg lettuce
In a large microwave safe bowl soften cream cheese for about 45 seconds in microwave oven. Add the mayo, cheese, tomatoes, bacon, and ranch dressing mix, mix until smooth. Spread into a 9×13 inch baking dish and top evenly with bread cubes. Mix melted butter with 1 T. reserved bacon grease and brush lightly over bread cubes- I did not use it all. Bake in a 375 degree oven for 15 minutes or until dip is bubbly and golden brown. In the meantime, core lettuce, rinse and dry. Using a plastic knife cut head in half from top through core. Remove inner yellow leaves. Taking one by one, gently remove each leaf and place each lettuce “cup” on a platter- I got about 14 “cups” from one head. To serve, allow your guests to spoon some dip into the lettuce cups, using the lettuce as a wrap. You can serve this with crackers but then it would be BCT Dip. Serves about 8.
Note- I used California Sun*Dry’s Cello-packed Sun Dried Smoked Tomatoes and their Regular Sun Dried Tomatoes, 1/2 cup of each, diced.
Don’t forget to wear RED this Friday in support of National Wear Red Day to increase awareness of women’s heart disease. And join my heart healthy recipe roundup because after this recipe we will all need to fix our hearts.