Bacon Tomato Dip
From the kitchen of Tim and Kristine Petsche
1 pound bacon, cooked and diced
3 medium tomatoes, cut into bite sized pieces
1 cup sour cream
1 cup mayonnaise
Combine sour cream and mayo; gently stir in bacon and tomatoes. Refrigerate for at least one hour before serving. It is best when made the same day that it will be served; otherwise the tomato juice causes it to separate slightly. (Plum tomatoes might be a good choice.)
Serve with 2 boxes bacon flavored Melba toast –or crackers of your choice (also good with bagel pieces).