>> Monday, March 30, 2009

This could also be called heart attack on a cracker... or just crack on a cracker. Since I am still not able to eat wheat, it was crack on a potato chip for me. Still, it was damn good and I'll bet it was even better on a Ritz cracker.

This bacon cooking method makes for crispy bacon and easy clean up.

- 1 Cup Mayo
- 1 Cup Sour Cream
- 1 Lb. Bacon
- Ranch Dressing Mix Packet
- 2-3 Plum Tomatoes
- 1 Cup Shredded Cheddar Cheese
- Ritz Crackers

Pre-heat oven to 375 degrees
Line two cookie sheets with tin foil and lay out bacon on the cookie sheet
Bake for 20 minutes or until bacon is very crispy but not quite burned
Remove bacon and place on paper towels to soak up excess grease and to cool

Mix mayo and sour cream with a spoon or spatula until well blended
Add about a tsp. of ranch dressing mix and mix thoroughly

Chop bacon into very small pieces (I tried crumbling but chopping was a lot easier)
Pour bacon into the mayo/sour cream mix and mix well
Add cheese and mix again

Taste. YUM. Refrigerate until just before serving. If you add the tomatoes too early they will get really mushy.

When ready to serve:
Slice tomatoes in half lengthwise and discard seeds and juice (if you leave them in the dip will be watery)
Chop tomatoes and add them to the mixture. Stir well.
Taste and if needed, add a sprinkle of ranch mix
Garnish with some cherry or grape tomatoes cut into small rounds

Serve with Ritz crackers or whatever sounds good


Post a Comment

please leave comments or questions!