Get ready for the best appetizer ever. We made this over the weekend and demolished the whole thing. I found this recipe in a church cookbook my Mother-in-law gave me. Aren’t church cookbooks the best? I swear they have the best recipes. This recipe is super easy. A few tips if you can use fresh farmers market tomatoes- they make it taste so much better. I used a mandolin to slice the iceberg lettuce super thin but you could also just buy the pre-shredded kind. The recipe didn’t call for it but I added chopped green onions to the top and I think they really added to it. I will always add them when I make this recipe. We served ours with Fritos and I thought it was the perfect combo but you could serve with any chip you like!
:: B L T D I P ::
– 1.5 cups sour cream
– 1/2 cup mayo
– 1 pound bacon cooked and crumbled
– 1/2 head iceberg lettuce finely shredded
– 2-3 tomatoes diced
– 2 green onions sliced
– Fritos or Corn Chips
Combine sour cream and mayo, put in bottom of dish. Put bacon, lettuce, tomatoes (season this layer with salt and pepper), and green onions on top. Cover and chill.
*If you make ahead I would recommend leaving the tomatoes off til right before serving because they will make the dip watery. I mixed up the mayo, sour cream and layered with bacon and lettuce and let sit in fridge 1-2 hours then added tomatoes and green onions before serving. *