For the Bacon Ranch Dressing, mix the milk, sour cream, mayo & ranch dressing mix in a small bowl. Crumble the bacon into the dressing & stir to mix. Cover & chill until ready to use.

In a large skillet over medium-high heat, add the white cooking white, the tomatoes, liquid smoke, basil, oregano & garlic. Bring to a boil then reduce heat & simmer for about 5 minutes or until the liquid is reduced by at least half to 3/4′s.

Once the liquid is reduced, add in the chopped spinach & the crispy, chopped bacon. Gently fold to combine the ingredients & allow the spinach to slightly wilt. Remove from heat.

While the tomatoes are simmering, halve the avocados & remove the pit. Squeeze the lemon juice lightly over the avocado halves – I scored my avocados as if I was going to use it for guacamole so it would be easier to eat.. Once the Smoky BLT filling is ready, fill each avocado half with 1/4 of the mixture, packing lightly.

Serve with the Bacon Ranch Dressing lightly drizzled on top of the avocados, on the side or both!