Bacon-Tomato Dip Jan Peterson
6 or 8 slices bacon
1 8 – oz. pkg. softened cream cheese
1 or 2 tsp. prepared mustard
2 Heaping Tbsp. Miracle Whip
12/ tsp. garlic salt (or more to taste)
½ tsp. celery seed
1 medium tomato, peeled, seeded and finely chopped
¼ cup chopped green pepper (optional)
Assorted fresh vegetable dippers or crackers
In a skillet, cook the bacon until crisp (or do it in the oven). Remove, drain on paper towels and crumble. In a mixing bowl, combine the cream cheese, mustard and celery seed. Stir in the crumbled bacon, tomato and green pepper. Cover and chill. Makes 2 cups.