This dip is awesome and is always devoured wherever I take it. On the advice of a few others, I made a few alterations... Some mentioned that using low fat sour cream and light mayo ruined the taste but I just had to try and get some of the calories/fat grams down down (I certainly have made it "full strength" and it was YUM). I used 1/2 cup regular mayo and 1/2 cup light mayo; 1/2 cup fat free sour cream and 1/2 cup regular; lastly 1/2 lb lower sodium bacon and 1/2 regular. I added in 8 oz of fat free cream cheese as well as a hand full of mild cheddar shredded cheese. For the tomatoes, I used one large Roma which I cut in half and squeezed over the sink to get the moisture/seeds out before dicing. I added in a couple of shakes of garlic powder and one scallion diced finely. I whipped it all together with the bacon using a hand mixer on the lowest speed. Finally I stirred in half a can of petite diced tomatoes which I drained in a colander on some paper towels to get all of the moisture I could out before covering with saran wrap and popping into the fridge for a few hours. For serving I spread the dip into a deep glass pie pan, put a pile of shredded lettuce in the center, topped with some diced tomatoes and the remaining bacon. Most recently we ate it with sea salt bagel chips and Fritos scoops. I am happy to report that the "lightened up" version was gone just as fast!
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This dip is awesome and is always devoured wherever I take it. On the advice of a few others,...