Memorial Day was a time of sun and family time. I decided to cook for my family. You all know how crazy I am about Julie & Julia. I watched it…yes, again…the night before and was inspired to make bruschetta…yes, again…as part of my Memorial Day din din.
I grilled for the first time! I’m so excited!
But the best part was…BLT DIP!!! My aunt found this recipe and I was a bit skeptical but we went straight for it.
Okay. Looking back, I would probably use plain nonfat Greek yogurt so I’m going to confidently advise, without trying it, that the yogurt would be a healthier substitute. I mixed the mayo, sour cream and Lipton onion mix ahead of time. I chopped the tomatoes and kept them aside. When you’re ready to serve the dip, crumble freshly cooked bacon and mix in the tomatoes. The Fritos were awesome with it. I’m stuck on them with this dip but I think almost any crunchy chip would go well with it. I COULDN’T STOP EATING IT!
But I had to. I had to make room for everything else plus the all American dessert – pound cake with vanilla ice cream.
- 4-5 Roma tomatoes, medium diced, de-seeded
- 4-5 regular tomatoes, medium diced, de-seed 2-3 of them
- 1 pint yellow grape tomatoes, quartered
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- fresh cracked black pepper, to taste
- salt, to taste (I used about 3-4 good ‘pinches’)
Combine all ingredients and serve immediately or refrigerate until ready to serve, no more than 6 hours. If you need to drain some of the juice that has collected, do carefully so known of your tomatoes try to jump ship. Serve over french bread toasties.
Add a cucumber and lettuce salad. Dress it with freshly squeezed lemon juice. Gather around with some wine and good company and you’ve got yourself a celebration. Enjoy!