Yield: 2 cups
2 lbs bacon
1 cup sour cream
1 cup good mayonnaise
4-5 tomatoes – seeded and finely chopped
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