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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).
 

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