Prep 15 mins
Cook 0 mins
A new take on an old classic. Posted by request. I recommend using light mayo and light Breakstone sour cream.
- 2 cups sour cream
- 2 cups mayonnaise
- 2 lbs sliced bacon, cooked and crumbled
- 6 plum tomatoes, chopped
- 3 green onions, chopped
- assorted crackers or chips
- In a bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions.
- Refrigerate until serving.
- Serve with crackers or chips.
I have a few major issues with this recipe. First, the fat content. Does anyone care that 1 serving is 84% of their daily value of fat? And where exactly is the lettuce? We can do better I think. My suggestions to make it better, cut the mayo in half, I would say use fat free mayo, but I can't stand the stuff myself. Use 3 cups of fat free sour cream to make up the difference. Use only a quarter of the prescribed bacon; two pounds is a bit much. When I made this I used a quarter pound and it was plenty. Bake your bacon on a wire rack as to allow most of the fat to drain away, and cook it crispy. I added 10 plum tomatoes and seeded them before dicing. It kept the added moisture under control. I like green onions, so I used about 1/2 cups worth, or about 6 onions. I used endive and romaine hearts instead of the crackers or chips. While I cut out a lot of the fat, I didn't cut out it all and it still tasted wonderful and got rave reviews from my guests.
Made this for the first time for a party last night, It was so easy and absolutely delicious. Everyone loved it and it was gone very quickly. Definitely make it the morning before you want to serve so the flavors can blend. Used Fritos and Wheat Thins for dippers. This one is a keeper.
This was a very yummy dip. I tried it with club crackers and fritos and they were both equally delish with this dip. Thanks for the recipe!