Set a skillet over medium heat. Use kitchen scissors to cut the slices of bacon into the skillet. Cook 5 to 7 minutes, stirring a few times. Remove the bacon and place on paper towels to drain excess grease.

Put the sour cream, cream cheese, mayo, ranch dip mix, kosher salt, and pepper in a large bowl. Beat with a hand mixer for 1 minute. Stir in half of the bacon, half of the cheese and half of the green onions.

Put this mixture in a casserole dish and spread it evenly with a spoon.

Sprinkle the shredded lettuce, tomato, remaining cheese, remaining bacon and remaining green onions over top.

Tip: Placing the diced tomatoes on paper towels for a minute helps absorb extra liquid.

Refrigerate 1 hour before serving, can store covered in the fridge for up to 24 hours before serving with crackers or Fritos.