packet of Bacon
heat of Iceberg Lettuce
or Romaine, Shredded
of Grape or Cherry Tomatoes
tub of Sour Cream
packet of dry Ranch Seasoning
of chopped Scallions as garnish
Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.
Cook bacon in a skillet over medium heat until crispy. Place bacon on a plate lined with paper towels to drain off excess grease. When cool, crumble or chop the bacon into tiny bits. Set aside.
Wash and pat dry the lettuce completely. Chop it into thin ribbon or shred in a food processor.
Wash, dry and cut the tomatoes into half.
In a mixing bowl, combine sour cream and ranch seasoning. Whisk it well into a thick and dreamy dressing.
Pour 1/3 of mixture in the bottom of a regular or mini trifle dish.
Top with crumbled bacon, grape/cherry tomatoes and lettuce. Keep repeating the layers until you’ve reached the top of the dish.
Top with remaining sour cream – ranch dressing, then sprinkle with remaining bacon and chopped scallions.
Serve with Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.
Recipe courtesy of https://www.frugalmomeh.com