Thursday, December 17, 2009

BLT Dip

8 slices bacon (pork or turkey)
8 sundried tomatoes
1/2 tsp. onion powder
1/4 tsp. black pepper
pinch of cumin (especially needed if you use turkey bacon - adds smoky flavor)
1 C. sour cream, light
3 oz. cream cheese, 1/3 less fat
1/4 C. shredded cheddar or colby jack cheese
1/4 head lettuce, shredded
1/4 C. green onions, chopped - if desired

Cook bacon until lightly crispy. Drain well. Cool 5-10 minutes and chop into large bacon-bit sized pieces. Chop sundried tomatoes (drained, if packed in oil) to the same size as the bacon.

In a medium sized bowl, fodl together cream cheese and sour cream. Fold in chopped bacon and tomato along with the spices. In a glass serving dish, layer bottom with lettuce, top with sour cream mixture, top with cheese, and green onion (if desired).

Serve well-chilled.

Not serving this dish right away? Keep lettuce, dip mixture, and toppings separate and layer 0-15 minutes before serving.

Yields = 12-16 servings (appetizer sized)

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