Yield:  2 cups




2 lbs bacon

1 cup sour cream

1 cup good mayonnaise

4-5 tomatoes – seeded and finely chopped

Lettuce leaves

Bagel chips or crackers of choice




Cook bacon until very crisp.  Remove and drain on paper towels.  In a medium bowl, combine the sour cream and mayonnaise.  Blend in the bacon and cover with plastic wrap and refrigerate for several hours or overnight.

Line a serving dish with the lettuce leaves and shape the bacon mixture into a ball or mound and center on the lettuce leaves.  Cover the bacon mixture completely with the finely chopped tomatoes.  Serve with bagel chips or crackers.




Source:  Under the Magnolias – Athens Academy – Athens, GA