BLT Dip

This recipe is out of the Pampered Chef cookbook.  I've made it once and it totally disappeared, it was so tasty!

1 pkg (8oz) cream cheese, softened
0.5 cup ranch salad dressing
1 medium tomato, seeded and diced (about 0.75 cup)
6 bacon slices, crisply cooked, drained and chopped
0.5 cup finely chopped celery
2 Tbs finely chopped onion
1 tsp sugar
Lettuce leaves
French Bread, thinly sliced

1. Place cream cheese in a medium bowl.  Gradually stir in ranch dressing; mix well.
2. Remove seeds from tomato and dice.  Reserve one tablespoon for garnish.  Chop bacon, celery and onion.  Add tomato, bacon, celery, onion, and sugar to cream cheese mixture; mix well.  Cover, refrigerate at least 3 hours to allow flavors to blend.
3. To serve, line a chilled, small bowl with lettuce leaves.  Fill with dip.  Garnish with reserved tomato.  Serve with toasted French bread.

Yield: 20 servings (about 2.5 cups dip)