1 lb bacon
1 8oz stick of cream cheese, softened*
1 cup sour cream*
1/2 cup mayo*
1 1/2 cup shredded cheddar cheese
1/4 t onion powder
1/4 t garlic salt
1 T chives (I used dried)
1/2 t cracked pepper
1/2 t salt
4-5 small tomatoes, seeded and diced (or 2 large tomatoes)
2 cups shredded lettuce
*I did NOT use the fat free, more healthy options. I used the super fatty, oh so delicious options. What can I say? I didn't want a *cough*Ooh, I can't tell this is a weightwatchers recipe*cough* dip. I wanted a freakin' DIP! The lettuce and tomato cancel it all out anyway, right?
1. Cook the bacon. I like to cook mine in the oven at 375 degrees for about 20 minutes on cooling racks set on top of a foil lined cookie sheet. Makes it nice and crispy with a lot less grease! Once it's cooked, crumble it. I use my hands. What's a little bacon grease between friends? It looks like ALOT of bacon. Don't worry. It is.
2. Mix the cream cheese, sour cream, mayo, shredded cheese, and seasonings in an oven safe bowl. Now mix in the bacon.
3. Bake in the oven at 350 for about 20 minutes. While it's baking, dice up the tomatoes and shred the lettuce.
4. Remove from oven and let cool a little bit, then mix in the tomatoes and lettuce. Serve with tortilla chips, pita chips, or bread rounds.
Enjoy your Wednesday!
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