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BLT Dip

Source of Recipe


From "Desperation Entertaining!" by Beverly Mills & Alicia Ross






List of Ingredients



• 12 slices cooked bacon
  
• 1-1/4 cups sour cream
  
• 1/2 cup mayonnaise
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• Pinch of cayenne pepper
  
• 1 large ripe tomato, or 3 ripe plum tomatoes (to make 1 cup chopped)
  
• 1/4 head iceberg lettuce (to make 2 lightly packed cups), chopped
  






Instructions



1. Place the cooked bacon on a microwave-safe plate, cover with a paper towel and microwave for 2 to 3 minutes to crisp. Remove from the microwave and blot off any excess grease with paper towels. Set the bacon aside to cool.
   
   
2. Meanwhile, mix together the sour cream, mayonnaise, garlic powder, onion powder and cayenne in a medium-sized serving bowl. Coarsely crumble in the crisped bacon. Stir well, cover and refrigerate for at least 4 hours. (The dip can be refrigerated at this point, if desired, for up to 24 hours.)
   
   
3. Rinse, seed, and finely chop (but do not peel) the tomato, sprinkling the pieces over the refrigerated dip as you chop. Chop the lettuce into bite-sized pieces. Sprinkle the lettuce over the tomato. Just before serving, stir the lettuce and tomato into the dip. (The dip can be refrigerated up to 1 hour before serving.)
   
   Yields about 4 cups.