5 from 1 vote
Servings: 8
  • 1 packet of Bacon 12 oz.
  • 1 heat of Iceberg Lettuce or Romaine, Shredded
  • 1 pint of Grape or Cherry Tomatoes halved
  • 1 tub of Sour Cream 16 oz.
  • 1 packet of dry Ranch Seasoning
  • 1 tablespoon of chopped Scallions as garnish
  • Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.
  1. 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.
  2. Wash and pat dry the lettuce completely. Chop it into thin ribbon or shred in a food processor.
  3. Wash, dry and cut the tomatoes into half.
  4. In a mixing bowl, combine sour cream and ranch seasoning. Whisk it well into a thick and dreamy dressing.
  5. Pour 1/3 of mixture in the bottom of a regular or mini trifle dish.
  6. Top with crumbled bacon, grape/cherry tomatoes and lettuce. Keep repeating the layers until you’ve reached the top of the dish.
  7. Top with remaining sour cream – ranch dressing, then sprinkle with remaining bacon and chopped scallions.
  8. Serve with Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.