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BACON & TOMATO DIP with BLACK PEPPER CHIPS

The flavors of a BLT minus the 'L'. It can also be used as a salad dressing....think Cobb Salad.
Print Recipe
Servings 4 CUPS

Ingredients
  

  • 1 LB SMOKED BACON DICED, COOKED, DRAINED
  • 3 CUPS ROMA TOMATOES PEELED, SEEDED, DICED, DRAINED
  • 1/2 CUP MAYONNAISE
  • 3/4 CUP SOUR CREAM
  • 1 TBS. DIJON MUSTARD
  • 1/4 CUP GREEN ONIONS, DICED
  • 1/4 CUP FRESH PARSLEY CHOPPED
  • CAYENNE PEPPER TO TASTE
  • 1 BAG BLACK PEPPER POTATO CHIPS

Instructions
 

  • Prep bacon and tomatoes then combine with remaining ingredients except chips. Stir together.
  • In the food processor fitted with the steel blade, puree half the mixture. Return to bowl with other half. Refrigerate for minimum of 2 hours to allow flavors to develop.

Notes

MaryJames dishes it out:

  • When you want cooked bacon crumbles or pieces, dice very cold raw bacon and then cook, stirring occasionally, until it is crisp. Drain well. A good smoked bacon makes a difference.  I use Oscar Meyer Thick Cut Smoked Bacon.
  • To peel tomatoes: Score an x just through the skin on the bottom of the tomato.  Dip into boiling water for 10-15 seconds. Remove and slip off skin.  To seed:  cut in half lengthwise, squeeze and use fingers to remove seeds.  Cut as desired.
  • 3 cups diced tomatoes is about 2 lbs. fresh romas
  • This dip keeps very well, refrigerated, for 1 week.  It will separate...just have to stir.
  • Puree a bit of it and use as salad dressing....would be perfect on a Cobb salad.