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. |
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