Saturday, July 9, 2011


I used to make this recipe all the time about 10 years ago
forgot about it until last week when we were making snacks for a gathering. Its perfect for summer and can be served from a bowl, lettuce leaf, or out of a hollowed tomato.

1/2 c. cooked, crumbled bacon (about 6 slices)
1 c. light sour cream
1 c. light mayo
1 c. chopped tomatoes
1 clove garlic, grated finely
1/2 c. shredded lettuce

Cook bacon and spread on a paper towel to absorb extra grease. Save 1 TBSP to garnish dip. Combine remaining bacon with sour cream, mayo, tomatoes, and garlic. Cover and refrigerate at least 1 hour.

Serve in a bowl lined with lettuce leaf or a hollowed tomato and stop with shredded lettuce and bacon. Serve with romaine chunks (I use the bottom where its firm and cut into 1" pieces), cherry tomatoes, or butter crackers.

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