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Recipes

BLT Dip

From Desperation Entertaining!

12 slices cooked bacon (see note)
1-1/4 cups sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon 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
Yields about 4 cups.

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.
Meanwhile, mix together the sour cream, mayonnaise, garlic powder, onion powder and cayenne in a medium-sized serving bowl.

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.

Note: The authors recommend having cooked bacon on hand for crisping in the microwave and using in a number of recipes.

 

 

(Updated: 10/28/08 SN)


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