Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp dry ranch seasoning mix
  • 1/2 tsp garlic powder
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 cup Roma tomatoes, seeded and finely diced
  • 2 stalks green onions, thinly sliced
  • 1/2 cup iceberg lettuce, finely shredded
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup shredded sharp cheddar cheese

Instructions:

  1. Fry the bacon over medium heat until mahogany-colored and shattering. Transfer to paper towels to drain completely.
  2. Dice the Roma tomatoes, then place them in a fine-mesh strainer for 5 minutes. Press lightly with a paper towel to remove internal juices.
  3. Beat the softened cream cheese until smooth. Gradually fold in the sour cream and mayonnaise until the mixture is velvety and free of lumps.
  4. Stir in the ranch seasoning and garlic powder until spices are evenly distributed.
  5. Gently fold in the diced tomatoes, green onions, and half of the crumbled bacon.
  6. Spread the mixture into a serving bowl. Top with a layer of shredded lettuce, the remaining crumbled bacon, and a sprinkle of parsley and cheddar cheese.