Wedge Salad Dip

1 1/2 cups sour cream {I used light}

1/2 cup mayonnaise {I used Duke's}

1 package dry Ranch Seasoning Mix

6-8 strips bacon, cooked*

8-10 cherry tomatoes

I head romaine lettuce {or use iceberg if you prefer}

6 oz, shredded Italian cheese blend

Mix sour cream and mayonnaise together in a small bowl.  Stir in ranch dressing mix.  Spread sour cream mixture into an even layer in the bottom of a 9" deep pie or quiche dish.

Cut the green tip end of romaine, about 2-3 inches of the head into ribbons. Then chop ribbons into smaller pieces.  Reserve some ribbons for garnish and spread the rest into an even layer on top of sour cream.  Cut the stem end off of romaine head and separate and trim the remaining romaine leaves into dipping size for serving with finished dip.

Crumble bacon and place in an even layer on top of tomatoes and lettuce.  Sprinkle cheese over all. Garnish dip** with a sprinkle of chopped tomatoes and lettuce either in the center or around the edges.  Refrigerate covered for several hours to blend flavors if possible.

Serve dip with crisp lettuce leaves, sturdy potato chips, celery sticks or sweet bell pepper scoops

*cook the bacon on a parchment lined sheet pan at 400 degrees for 15-20 minutes while you prepare the rest of the dip

**Variations:

I used the chopped tomato to form and A for Alabama and used the lettuce underneath indicating a football field.  You can adapt your garnish easily to many other team colors, by using other vegetables and cheeses.