Super Bowl LIII is upon us and for those of us having company to watch the much anticipated game, we need a few good EASY recipes to whet the appetites of even the hungriest of fans.
Sure to score a touchdown, this BLT Dip, as simple as it is, is packed with flavors that will have your guest dipping and dipping some more. Even after the game, i guarantee you they will be asking if there is more dip.
Because I believe presentation is everything, I will be serving mine in my collection of white Pyrex bowls. I have also found a great stack of Russel Wright appetizer plates to compliment the Pyrex bowls.
Russel Wright was an American designer who believed the table was the center of the home. From the 1930’s thru the 1960’s he designed a modern aesthetic of dishware that appealed to the mindset of easy entertaining and informal living.
1 Pound Thick Cut Bacon
1 Large Tomato, seeded and diced
2 T. Tomato Water
1 Cup Sour Cream
1 Cup Dukes Mayonnaise
1/4 Cup Chives, Chopped
1 T. Fresh Cracked Black Pepper
In a skillet cook bacon until well done and crispy, lay out on a towel to cool and drain of extra grease. Once cooled, chop bacon into small dice. Seed a large tomato and cut into small dice, set aside. Reserve the seeded portions of the tomato in a fine mesh strainer or cheese cloth and squeeze out tomato water into a small ramekin. Chop chives and set aside. In a medium sized bowl whisk together mayonnaise, sour cream and tomato water until smooth. Gently stir in the bacon, diced tomatoes, chives and black pepper until well combined. Salt is not needed in this recipe. Pour into a bowl and garnish with some fresh chives and curly lettuce. Serve with a variety of corn chips.