Total Time
5mins
Prep 5 mins
Cook 0 mins

A recipe from Taste of Home - Guilt Free Cooking cookbook. This is so yummy. My son enjoyed it.

Ingredients Nutrition

  • 12 cup reduced-fat mayonnaise
  • 12 cup reduced-fat ranch salad dressing (I used Renee buttermilk ranch dressing)
  • 12 cup nonfat sour cream
  • 12 cup parmesan cheese, shredded
  • 14 cup cooked bacon, crumbled
  • assorted fresh vegetable

Directions

  1. In a bowl, combine the mayonnaise, salad dressing, sour cream, parmesan cheese and bacon; mix well. Cover and refrigerate for at least 1 hour before serving. (I didn't wait, cause we wanted it NOW).
  2. Serve with assorted fresh vegetables.
Most Helpful

First, I didn't refrigerate this, and now enjoying this during the football game, on cable.Having this with regular corn chips as a snack with the dip. Real fast, and easy to make, The bacon flavor is great too.. Going to take the leftovers,cover, and refrigerate it, and have them for a little snack tommorow with the kids. Tagged and made for Holiday Tag..

weekend cooker August 27, 2011

Yummers! I made this as directed but used Broccoli and Cheddar Salmon for the bacon since I made it for another tag and loved it too. My grandson was here and some of his friends. They devoured this and I had to fight for my fair share, lol! Great recipe Boomie. I'm going to make it again for Super Bowl Sunday. Made for PRMR Tag.

lazyme February 05, 2011

This is great! I probably would prefer a little stronger bacon flavor so I may double up on that next time but otherwise it was great and was gobbled up completely at Thanksgiving. Thanks for posting!

KLBoyle November 29, 2010