In December my daughter and I attended a Ladies' Tea hosted by our church. We were served all sorts of different appetizers, all of which were delightful. However, one stood out. I had no idea what it was when I placed it on my plate, but I knew instantly when I tasted it.
It was a BLT right in my mouth, only in a dip form. I knew I had to figure out how to make it.BLT Dip
1 pound bacon; diced and cooked crisp
1 ½ cups mayonaise
1 ½ cups sour cream
2-4 Roma tomatoes; diced
Combine the mayonaise, sour cream and bacon. If desired you can also add in a dash or two of black pepper. Refrigerate for 2 hours, or overnight. Trust me on this one. Generally I'm not patient enough to let things sit, but this really needs to to allow the flavors to mesh. Otherwise it tastes too mayonaise-y. Right before serving stir in the tomatoes.
Serve with crackers or toasted bread. I used a whole loaf of bread and cut the pieces in triangles. Then I toasted them in a 300° oven until toasted.
For added pizzaz and flavor, hollow out a head of iceberg lettuce and use it as a serving bowl. Lettuce is the only thing this dish was missing.
I served this at our family gathering for Christmas, and it was devoured! Even my tomato hating husband couldn't get enough of it.
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6 comments:
This sounds delicious! I can't wait to try it. Anything with bacon and tomatoes is good to me.
Yum!! This sounds amazing! I'll definitely have to try this!! :)
Oh Man! That sounds good! I am so bookmarking it! Thanks for sharing!
Oh my goodness... how yummy. Great and easy recipe. Thanks!
MMMMM I love dip, so will definetely be trying this one!
Phoebe--That sounds so tasty! I love the hollowed head of lettuce idea. We usually have one gluten-free support group meeting where we do dips each year, so I'll have to make this one for it. :-)
Thanks,
Shirley
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