Bacon-Tomato Dip

by Karin Calloway

During the summer months, I’m always testing new recipes for quick snacks and hors d’oeuvres. This quick dip is always a favorite at poolside or when entertaining summer guests, and it comes together in a snap.

While the recipe calls for a combination of cream cheese, sour cream and horseradish, you can substitute prepared bacon horseradish dip if your supermarket carries it. I like the taste of freshly cooked bacon here, but you also can substitute already cooked bacon slices or pieces.

This dip highlights perfectly ripe tomatoes, so keep the recipe on file for late summer. When your backyard garden or farmer’s market boasts summer’s tomato bounty, you’ll be ready.

8 ounces regular or reduced-fat cream cheese, softened
1 cup sour cream or mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large tomato, cored and diced
5 slices smoked bacon, cooked and diced
1 bag ruffled potato chips or dip-style corn chips

Stir together cream cheese, sour cream or mayonnaise, horseradish, salt and pepper until blended. Fold in diced tomatoes and bacon, reserving a bit of each for garnish, if desired. Place mixture in a serving bowl and garnish with reserved tomatoes and bacon. Refrigerate until ready to serve.

Makes 2 1/2 cups dip or about 8 servings.

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Appetizers

Karin Calloway, our online chef, is a freelance writer, caterer and cooking instructor who lives in Augusta, Georgia. More.

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