Get ready for the best appetizer ever.  We made this over the weekend 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 recipe is super easy.  A few tips if you can use fresh farmers 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 it but I added chopped green onions to the top and I think they really added to it.  I will always add them when I make this recipe.  We served ours with Fritos and I thought it was the perfect combo but you could serve with any chip you like!
Enjoy!

BLT Dip

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Appetizer

Ingredients

• 1.5 cup Sour Cream
• 1/2 cup Mayo
• 1 lb. Bacon, cooked and crumbled
• 1/2 head Iceberg lettuce, finely shredded
• 2-3 Tomatoes, diced
• 2 Green onions, sliced
• Fritos or corn chips

Instructions

• 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.

Notes

If you make it ahead I would recommend leaving the tomatoes off until right before serving because they will make the dip watery.  I mixed up the mayo, sour cream, and layered it with bacon and lettuce, and let sit in the fridge for 1-2 hours then added tomatoes and green onions before serving.