BLT DIP

Passage Maker - - Galley -

2½ lb. ba­con, sliced into ½-inch pieces 1 cup sour cream or plain yo­gurt 1 cup may­on­naise 2-3 plum toma­toes, diced 3 green onions, sliced thin 1 cup finely sliced and diced let­tuce (ice­berg or ro­maine) As­sorted crack­ers, chips, or cros­ti­nis Ad­di­tional diced toma­toes (op­tional) Ad­di­tional cooked ba­con (op­tional)

In a medium fry­ing pan over medium heat, cook the ba­con un­til nearly crisp. Us­ing a slot­ted spoon, trans­fer the ba­con pieces to a plate lined with sev­eral lay­ers of pa­per tow­els and al­low to cool com­pletely. In a large bowl stir to­gether the sour cream, may­on­naise, ba­con, toma­toes, and green onions. Re­frig­er­ate un­til ready to serve, prefer­ably at least 1 hour to al­low the fla­vors to meld. Top with let­tuce and serve with crack­ers or chips.

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