1 lb. bacon (or real bacon bits equaling 1 lb.)

1 cup mayonnaise

1 cup sour cream

1 tomato, peeled, seeded and diced

1 cup cheddar cheese, fine shredded (optional)

1 Tablespoon onion (optional)

dash of season salt (optional)

Cook bacon over medium heat, drain on paper towels. Combine mayonnaise and sour cream in medium bowl. Crumble bacon into mixture, and then stir in tomato, cheese, onion and season salt. Refrigerate until ready to serve. Serve with assorted crackers.

Note: Refrigerate the dip for a few hours to enhance the flavors.

Nancy Elliott
Cottage Grove


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