BLT DIP |
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¼ C SOUR CREAM
½ C MAYONNAISE
16 OZ CREAM CHEESE, softened
2/3 # BACON
2 ROMA TOMATOES, remove seeds, membrane and excess liquid. Cut into small dice (about 1 cup)
1 C ICEBURG LETTUCE, chopped
1/3 C GREEN ONION, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
TORTILLA CHIPS, NAAN CHIPS, PRETZELS or POTATO CHIPS, for dipping
Combine the sour cream, mayo and cream cheese and stir until blended. Place the bacon on a parchment lined baking sheet and place in a cold oven. Turn the oven to 350 degrees and bake for 20-25 minutes or until golden brown and crisp. Chop the bacon into small pieces and fold into the cream cheese mixture along with the tomatoes, lettuce and green onion. Season to taste with salt and pepper. Refrigerate for at least two hours to let the flavors develop. Garnish with additional green onion. Serve with your favorite dippers!
½ C MAYONNAISE
16 OZ CREAM CHEESE, softened
2/3 # BACON
2 ROMA TOMATOES, remove seeds, membrane and excess liquid. Cut into small dice (about 1 cup)
1 C ICEBURG LETTUCE, chopped
1/3 C GREEN ONION, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
TORTILLA CHIPS, NAAN CHIPS, PRETZELS or POTATO CHIPS, for dipping
Combine the sour cream, mayo and cream cheese and stir until blended. Place the bacon on a parchment lined baking sheet and place in a cold oven. Turn the oven to 350 degrees and bake for 20-25 minutes or until golden brown and crisp. Chop the bacon into small pieces and fold into the cream cheese mixture along with the tomatoes, lettuce and green onion. Season to taste with salt and pepper. Refrigerate for at least two hours to let the flavors develop. Garnish with additional green onion. Serve with your favorite dippers!
