BLT Dip by Susan Junker
1 Pound Hickory Smoked Bacon, cooked crisp, cooled, then crumbled
3/4 cup Mayonnaise
1 Cup Sour Cream
Shredded Iceberg Lettuce
2 Large vine-ripe tomatoes, diced small
Sea Salt Bagel Chips or Tortilla Chips
Instructions:
Combine the masyonnaise, sour cream in a small bowl (or you can layer in the bacon later instead of combining.)
When well-mixed, cover and refrigerate until serving time.
When ready to serve, combine ingredients by placing one layer of thge mayonnaise mixture, then a layer of lettuce, tomatoes, and bacon. Repeat layering if desired.
Serve with bagel chips.
NOTE: Have also combined mayonnaise, sour cream and bacon (reserving some for topping) with a few finely diced green onions, refrigerated. When ready to serve, put a layer of lettuce on the bottom of a dish, a layer of the mayonnaise mixture, then the tomatoes and green onions, then sanother layer of dip-topped with bacon, green onions, and tomatoes.
Use tortilla chips or Fritoes as well.
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