Ingredients
- 2 slices thick-cut bacon, chopped
- 2 tsp minced garlic
- 1 ½ cups small diced asparagus
- 1 packet powdered ranch dip
- 16 ounces sour cream
- 1 Tbsp lemon juice
- Dippers: tomatoes, cucumber, carrot sticks, asparagus
Directions
-
Step 1:
Cook bacon over medium heat until slightly crisp. Remove and let drain on a paper towel. Chop into smaller pieces.
-
Step 2:
Pour off all but 2 Tbsp of bacon grease. Add the garlic and asparagus and heat over medium heat until the asparagus has softened, about 5 – 7 minutes. Set aside to cool slightly.
-
Step 3:
In a large bowl, mix together the ranch dip packet and sour cream.
-
Step 4:
Once thoroughly combined, add the asparagus and garlic mixture, lemon juice and chopped bacon and stir well.
-
Step 5:
Refrigerate at least for one hour before serving, but it tastes best when allowed to sit overnight in the refrigerator.
-
Step 6:
Serve with your favorite dipper.