Here is a recipe that can be called a “2 for one” recipe! That means that you can make the dip one night and use the leftovers the next night in a TOTALLY different way! Your family probably won’t even notice they are eating “leftovers”! Thanks to a friend for sharing the red potato idea, it was a hit to those I served it to and will be a great recipe to make again and again!
It IS BLT Sandwich season around here with all those yummy garden tomatoes, but when you are looking for something a little bit different but with the same flavors, then look no further than right here! Serve this dip with crackers or spread it on a tortilla with some ham and lettuce, or whatever you like!
* I use Roma tomatoes cause they are less seedy and juice and hold together fantastically in this dip.
* There is no lettuce in this so it really should be called “BOT” Dip ~ Bacon, Onion, Tomato ~ the green onion makes it look like lettuce though……so the BLT title is OK in my book.
* This is pretty versatile, IF you want more bacon…go for it. If you want more tomato…go for it. If you want more onion…go for it. These are the amounts that I find work best for us.
1/2 lb. bacon
3/4 c. mayonnaise
3/4 c. sour cream
2-3 (depending on the size of them) Roma tomatoes, chopped
2 green onions, chopped
Cook the bacon till nice and crispy, drain and cut up. Combine the mayo and sour cream, add the cooled bacon, chopped tomatoes and chopped green onions. Stir and chill to let the flavors meld. Serve with crackers.
IF you have leftovers….you can make…..BLT Red Potatoes!!!
BLT Red Potatoes
cheddar cheese (opt)
Bake the red potatoes till tender. Cut a slit in the top and smoosh, so it opens nicely. (At this point you can serve with the dip….or….) Top with cheddar cheese and broil till cheese it melted and slightly browned. If you made the potatoes early, then top with the cheese and bake @ 350* till heated through and cheese is melted and browned (about 40 minutes or so). Enjoy!
Recipe from Kate.