Community Pick
Party Favorite BLT Dip
photo by loof751
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 batch dip
ingredients
- 1 (1 7/8 ounce) box dry leek soup mix (Knorr's)
- 1⁄2 cup mayonnaise
- 1 (16 ounce) container sour cream
- 3 roma tomatoes, chopped fine
- 1⁄2 - 3⁄4 lb bacon, cooked and crumbled (to taste)
directions
- Combine all ingredients and chill for at least two hours.
- Serve with chips, crackers, or raw veggies such as cauliflower or cucumber slices.
- Also makes a nice bread bowl filler. :).
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Reviews
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Tweaks
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great idea! i altered a bit, silken tofu instead of sour cream, soy bacon bits instead of bacon, fat free mayo...but the freshness of the chopped tomato with the smokiness of the bacon and the creamy dip, just fabulous! my alterations keep me honest with my calorie counting, and great for the summer parties.
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This was an excellent dip. I wasn't able to find Knorr's Leek Soup mix so I had to subsitute their vegetable soup mix in it's place. I cooked the bacon in the oven just so that I could cook it all at one time (350 degrees for about 15 - 20 minutes). I used almost two regular tomatoes instead of the Roma tomatoes with no ill effects. This was served with wheat crackers and potato chips. I'll definitely make this one again! Thank you for posting this recipe!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>