Yes, another dip recipe. This is remarkably good as-is, but lends itself to changing around. Bacon and tomatoes, just like the sandwich. but there’s no reason why one couldn’t use Ro-Tel for a little heat, sub Miracle Whip for the mayo, use Greek olives instead of the bacon, add onion or chives – you get the idea.
But the basic game works like this:
1 lb. bacon
1 c. mayonnaise (I used reduced-fat)
1 c. sour cream (and reduced-fat here, too)
1 tomato, chopped and seeded.
Cook the bacon (it needn’t be perfectly crisp), drain well, and chop or break it up. While the bacon is cooking, stir togther the mayo and sour cream. Add the bacon pieces and stir in, then the tomato. Makes about 3 cups.
I prefer to do this beforehand, to allow the bacon’s smokiness to permeate the dip better. (At first, the mayo predominated.) I stirred the tomato in close to when I served it, thinking it would leach out liquid and get sloppy. Since I’d removed the seeds and all the liquid with them, that didn’t happen, and it was fine the following day. I did season it with a few grinds of black pepper – most bacons are sufficiently salty that you won’t need salt.
Very chunky, and fairly stiff; this works well with bagel chips. And someone muttered about putting it on top of a burger, which sounds good, too.