Prep: 5 m
Fully Loaded BBQ Wedge Salad Dip
- Prep 5 m
- Cook m
- Total 5 m
- 1 packet Hidden Valley® Original Ranch® Dips Mix
- 16 ounces sour cream
- ¾ cup crumbled hard-boiled egg
- ½ cup diced red onion
- ¼ cup barbecue sauce
- ½ cup crumbled cooked bacon
- 2 tablespoons red wine vinegar
- black pepper, to taste
- 1. Mix contents of dips packet with sour cream. Add egg, red onions, barbecue sauce, bacon, and red wine vinegar. Stir well to combine. Season to taste with black pepper. Refrigerate 1 hour before serving.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.