BLT Dip Version A
1 c. mayonnaise
1 c. sour cream
1 lb. bacon
2 med. tomatoes
Cook bacon until crispy, drain grease, dice tomatoes, combine sour cream, mayonnaise, bacon and tomatoes, mix well. Serve with toast.
BLT Dip Version B
1 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce shredded
2 large vine-ripe tomatoes diced
Sea salt bagel chips
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed refrigerate until serving time. When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon. Repeat layering as desired. Serve with bagel chips.
BLT Dip Version C
1 envelope lipton recipe secrets
1 (8 oz. container) sour cream
1 c mayo
1 tomato
1/2 cup cooked bacon
shredded lettuce for garnish
BLT Dip Version D
1 (16 ounce) container Sour Cream
1/2 teaspoon onion powder
6 slices Fully Cooked Bacon
1/2 cup shredded Cheddar cheese
2 tomatoes, chopped, divided
1 cup shredded lettuce
Wheat Thins Original Crackers
Mix sour cream and onion powder; spread onto bottom of 9-inch pie plate.
Heat bacon as directed on package; cut into small pieces. Sprinkle over sour cream mixture. Top with cheese, 3/4 cup tomatoes and lettuce; sprinkle with remaining tomatoes.
Serve with Wheat Thins crackers.