Ingredients:

  • 1 pound (450g) thick-cut bacon, preferably applewood smoked
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240ml) sour cream
  • 1/2 cup (120ml) mayonnaise (full-fat recommended for best flavor)
  • 1/4 cup (60ml) milk
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup (150g) cherry tomatoes, quartered
  • 1 cup (50g) shredded iceberg lettuce (or romaine, finely chopped)
  • 1/4 cup (30g) chopped fresh chives (optional, for garnish)

Instructions:

  1. Cook bacon in skillet over medium heat until crisp. Remove and drain on paper towels. Once cooled, crumble or chop into small pieces. Reserve 2 tablespoons of bacon grease to flavor the dip.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, milk, lemon juice, garlic powder, onion powder, and black pepper. Beat with an electric mixer or whisk until smooth and creamy.
  3. Gently fold in the cooked bacon (reserving some for garnish), quartered tomatoes, and shredded lettuce into the cream cheese mixture.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Transfer the dip to a serving dish. Garnish with reserved crumbled bacon and chopped chives (if using). Serve immediately with your favourite dippers.