Put the BUTTERMILK RANCH DRESSING BASE, BLACK PEPPER and the water into a bowl, stir and
let stand about 5 minutes. Whisk in the sour cream and mayonnaise until well blended.
Fry the bacon, let it drain, and crumble it into 1/2 inch pieces. Cut the tomatoes into
wedges, seed them, and chop them into 1/4 to 1/2-inch pieces. Fold the bacon and tomatoes
into the dip. Refrigerate until serving time. If you use low fat sour cream and mayo,
serve within a few hours, as the dip will get watery overnight. If you use regular mayo
and sour cream, it is even better the next day! Stir before serving. Serve on a bit of
lettuce with your favorite crackers.
Prep. time: 10 minutes