Saturday, August 16, 2014

Bacon, Lettuce and Tomato Dip

This dip is so good served as a  bruchetta. Crusty French bread topped with the tangy, creamy dip is perfect for any party.

Loaf French baguette
Extra virgin olive oil
1 cup sour cream with chives and onions
1/4 cup mayonnaise
1/2 cup cooked, crisp bacon, crumbled (about 8 slices)
1 1/2 cups shredded Romaine lettuce
1/2 cup Roma tomatoes, diced
1/4 tsp. Kosher salt
1 Tbsp. fresh chives, chopped
Slice baguette into 1/4-inch slices. Place on baking sheet. Drizzle with extra virgin olive oil and place in 400 degree oven for 8-10 minutes, or until golden brown. Remove and set aside.
Meanwhile, place diced Roma tomatoes in small mixing bowl and sprinkle with salt.
Mix sour cream and mayonnaise in small bowl until well blended. Stir in crumbled bacon.
Arrange lettuce on large platter. Spoon sour cream mixture over lettuce. Top with diced tomatoes. To serve, place toasted baguettes around dip on platter.