by GettingFreedom on January 5, 2010

In December my daughter and I attended a Ladies’ Tea hosted by our church. We were served all sorts of different appetizers, all of which were delightful. However, one stood out. I had no idea what it was when I placed it on my plate, but I knew instantly when I tasted it.


It was a BLT right in my mouth, only in a dip form. I knew I had to figure out how to make it.



Rating: 51

Prep Time: 10 minutes

Total Time: 2 hours, 10 minutes



  • 1 pound bacon; diced and cooked crisp
  • 1 ½ cups mayonaise
  • 1 ½ cups sour cream
  • 2-4 Roma tomatoes; diced


  1. Combine the mayonaise, sour cream and bacon.
  2. If desired you can also add in a dash or two of black pepper.
  3. Refrigerate for 2 hours, or overnight. Trust me on this one. Generally I'm not patient enough to let things sit, but this really needs to to allow the flavors to mesh. Otherwise it tastes too mayonaise-y.
  4. Right before serving stir in the tomatoes.
  5. Serve with crackers or toasted bread. I used a whole loaf of bread and cut the pieces in triangles. Then I toasted them in a 300° oven until toasted.


For added pizzaz and flavor, hollow out a head of iceberg lettuce and use it as a serving bowl.

I served this at our family gathering for Christmas, and it was devoured! Even my tomato hating husband couldn’t get enough of it.
This post is part of Ingredient Spotlight:: Tomatoes.
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