Natalie Mason

Get ready for the best appetizer ever. We made this the other day and demolished the whole thing. I found this recipe in a church cookbook my mother-in-law gave me. Aren't church cookbooks the best? I swear they have the best recipes. This one's is super easy.


A few tips: If you can use fresh farmer's market tomatoes, they make it taste so much better. I used a mandolin to slice the iceberg lettuce super thin, but you could also just buy the pre-shredded kind. The recipe didn't call for them, but I also added chopped green onions as a garnish and I think they really added to it. I'll always add them when I make this recipe. We served ours with Fritos and I thought it was the perfect combo, but you can serve it with any chip you like! Enjoy!


:: B L T  D I P ::
- 1.5 cups sour cream
- 1/2 cup mayo
- 1 pound bacon cooked and crumbled
- 1/2 head iceberg lettuce finely shredded
- 2-3 tomatoes diced
- 2 green onions sliced
- Fritos or Corn Chips
Combine sour cream and mayo, put in bottom of dish. Put bacon, lettuce, tomatoes (season this layer with salt and pepper), and green onions on top. Cover and chill.
*If you make ahead, I would recommend leaving the tomatoes off until right before serving because they will make the dip watery. I mixed up the mayo and sour cream and layered with bacon and lettuce then let sit in the fridge for 1 to 2 hours. I added tomatoes and green onions just before serving.*