We took a few vacation days and spent Memorial Day week at our cabin. During the week, we were invited to a friend’s home for dinner and I volunteered to bring an appetizer that we could enjoy at the beach. It’s quick and easy to make, and colorful too.
Arrange shredded romaine lettuce in a bowl (or on a fish platter!).
Mix sour cream, mayo, and cooked bacon and spoon over the lettuce.
Top with chopped tomatoes.
Garnish with chopped, fresh chives.
Serve with slices of baguette-style French bread.
Enjoy!
Do you need a recipe for something so easy to make? Just in case, here it is.
Bacon, Lettuce and Tomato Dip
1 cup sour cream with chives and onions
1/4 cup mayonnaise or salad dressing
1/2 cup crumbled cooked bacon (about 8 slices)
1 1/2 cups shredded romaine lettuce
1/2 cup chopped roma (plum) tomatoes
1 tablespoon chopped fresh chives
32 slices (1/4-inch-thick) baguette-style French bread (from 10-ounce loaf)
1. In small bowl, mix sour cream and mayonnaise until blended. Stir in bacon.
2. Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.
16 servings (2 slices baguette and 2 tablespoons dip each)