BLT Dip

Here is the third recipe I need to share with you from my niece's baptism lunch.  You've already seen the Summer Fruit Salad with Honey Lime Dressing and the Slow Cooker Chicken Caesar Sandwiches.  I rounded out the meal by serving this BLT Dip with crackers and fresh veggies.  This is a creamy dip with chunks of fresh tomatoes and crispy bacon served in a bed of lettuce.  All the flavors of a BLT sandwich.  I got the recipe from Taste of Home.


BLT Dip

Ingredients:
2 cups (16 oz.) light sour cream
2 cups light mayonnaise
1½ lbs. sliced bacon, cooked and crumbled
6 plum tomatoes, seeded and chopped
3 green onions, chopped
Green leaf lettuce
Crackers, chips, and fresh veggies

Directions:
In a large bowl, combine the sour cream, mayonnaise, bacon, and tomatoes. Refrigerate overnight or until serving. 

Line a serving bowl with green leaf lettuce.  Pour the dip in.  Garnish with green onions. Serve with crackers, chips, and fresh veggies. 

Makes 6 cups.

The only thing I changed from the original recipe was to use low fat sour cream and mayo, and I reduced the amount of bacon.  The original called for two pounds.  That is a lot of bacon!  I can't tell you exactly how much I used, but it was somewhere between one and one and a half pounds.  Probably closer to one, I would say.  It really does taste better if you make it the day before and refrigerate it overnight.  I could tell a big difference in the taste.

I served this dip without (apparently) telling my guests what it was and after digging into it, our friend, Bobbi, said, "This dip tastes just like a BLT sandwich!"  So I guess it lives up to its name!  

Sometime I will get around to sharing with you the recipe for the Orange Creamsicle Cookies I made for dessert that day.  Come back on Friday for a shifting of the seasons; my first apple dessert of the year.