Wedge Salad Dip



  • 8 ounce package of neufchatel cream cheese
  • 1 cup plain Greek yogurt
  • 1/2 package ranch dressing mix
  • 1/4 cup crumbled blue cheese
  • 1/2 cup tomatoes, chopped
  • 1/4 cup cooked bacon, chopped
  • 1 1/2 cups romaine lettuce, finely chopped
  • 2 tablespoons green onions, chopped

Cooking Instructions

  1. Mix together Greek yogurt, cream cheese and ranch dressing mix until smooth. Spread on the bottom of a pie pan or other dish.
  2. Top with lettuce, bacon, blue cheese, tomato and chives.
  3. Enjoy!

Learn about the story behind the recipe

The Nutritionist Reviews
Wedge Salad Dip is the perfect party appetizer filled with crumbled blue cheese, romaine lettuce, tomatoes, bacon, green onions and a homemade Greek yogurt ranch dip!
For this recipe, I used RW Garcia Gluten-Free Artisan Crackers for dipping. They are a snack that we have been enjoying the past couple of years and are great with hummus as well as this Wedge Salad Dip. They come in sweet potato, sweet beet, sweet pea, quinoa, kale and harvest flavors. The harvest is a mix of blue corn and pumpkin. They are similar to a small tortilla chip I would say and are perfect for little hands as well. All of the flavors are great but I knew that the Harvest ones would be perfect for this recipe- and they were!

There is a restaurant within walking distance of our house that is a cute little diner-type restaurant. The menu is simple with home-style classics such as coney hot dogs, meatloaf, breakfast items and more. One item on the menu that we really love is the wedge salad. We get it every time that we go! That’s how I decided to give my favorite wedge salad a different take and create this wedge salad dip.

It is a wedge of iceberg lettuce topped with crumbled blue cheese, bacon, red onion, tomatoes and a blue cheese or ranch dressing. It is so good and we think that it looks so pretty.

I recently got the idea to make our favorite wedge salad into a dip and it turned out wonderfully. It would be awesome to eat while watching a game or to serve at a holiday party. I made the dip a little healthier than your typical dip by using Greek yogurt instead of sour cream and using romaine lettuce instead of iceberg for a bit more nutrients.

This dip is served cold but probably would be great hot too if you left off the lettuce (or you could add it last minute after you baked it). It is really easy to make and will have guests reaching for seconds and thirds! If you are a vegetarian, you can skip the bacon. If you do not eat pork, you can use turkey bacon instead. Either way, you will love this healthier take on a dip!