Bacon and Tomato Dip with Black Pepper Potato Chips

makes 4 cups

12 slices smoked bacon, diced, cooked and drained

2 1/2 pounds Roma tomatoes, peeled, seeded, and finely diced

1/2 cup mayonnaise

3/4 cup sour cream (light or full fat)

1 Tablespoon Dijon mustard

1 garlic clove, finely minced

1/4 cup finely diced green onions

1/4 cup minced fresh flat-leaf parsley

1/4 teaspoon cayenne pepper or to taste (optional)

Kosher salt to taste


Black pepper potato chips

In a large mixing bowl, combine the first 8 ingredients.  In the bowl of a food processor, purée half of the mixture.  Return the purée to the mixing bowl and stir to combine.  Season to taste with cayenne pepper if using and salt.  Refrigerate at least 2 hours before serving. (Dip will keep well in an airtight container in the refrigerator for up to 2 weeks.  Stir well before serving.) Serve with black pepper potato chips.  Enjoy!

Printed from