Ingredients
10
slices bacon, crisply cooked, crumbled
2
large plum (Roma) tomatoes, seeded, chopped
1/2
cup mayonnaise
1/2
cup sour cream
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1/8
teaspoon garlic salt
1/8
teaspoon freshly ground pepper
Belgian endive leaves
Preparation
Reserve 3 tablespoons each bacon and tomatoes. In medium bowl, stir together remaining bacon and tomatoes, the mayonnaise, sour cream, parsley, garlic salt and pepper. Cover; refrigerate 1 hour.
Sprinkle dip with reserved bacon and tomatoes. Serve with endive leaves.
