As we all prepare for “the” game day here is a new twist on an old standby. It really is as good as its namesake.
The classic Bacon, Lettuce and Tomato sandwich turned
into a dip! So simple… so good!
1 cup mayonnaise or Miracle Whip
1 cup sour cream
1 lb. bacon – fried, drained of grease
1 medium tomato – seeded, diced
shredded lettuce – as needed
1 loaf white bread
-In a medium bowl, combine mayonnaise and sour cream.
-Crumble bacon into the sour cream mixture.
-Mix in tomatoes and sprinkle with shredded lettuce just before serving.
-Toast bread and cut into triangular quarters.
-Present dip with a knife to spread over the toast
My suggestion, use tomatoes that are not real juicy as too much juice will thin the dip. When cutting tomatoes use a serrated knife so as not to smush any more juice out than necessary. Also I generally use grape or Roma tomatoes.
Never put citrus fruits or tomatoes in the refrigerator. The low temperatures degrade their aroma and flavor.
Rinse bacon under cold water before frying. This reduces the amount the bacon shrinks by almost 50%. To quickly and easily make real “bacon bits”, hold slices of raw bacon over a frying pan, cut off little pieces into the pan with kitchen shears, then brown, stirring often, when done remove to a paper towel lined plate, use additional paper towels to blot away as much grease as possible. (My tip, always start with a good quality bacon it’s worth the price in flavor and quality and doesn’t fry away to all grease.)
Remember the weather is nasty out there, please check on your elderly neighbors, maybe pick things up at the store for them, carry in the mail, shovel a path or just say hello, it’s not really safe for them to be out in this weather.
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