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Date Posted: 23:56:47 10/24/02 Thu
Author: s
Subject: BLT Dip

12 slices already-cooked bacon
1 1/4 cups sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of cayenne pepper
1 large, ripe tomato,or 3 ripe plum tomatoes(for 1 cup chopped)
1/4 head iceberg lettuce(for 2 lightly packed cups chopped)

Cooking Instructions:

1.Place the already-cooked bacon on a microwave-safe plate, cover with
a paper towel,and microwave on high for 2 to 3 minutes to crisp.
Remove
from the microwave and blot off any excess grease with paper towels.
Set
the bacon aside to cool.

2.Meanwhile,mix together the sour cream,mayonnaise,garlic powder,
onion powder,and cayenne in a medium-size serving bowl. Coarsely
crumble in the crisped bacon.Stir well,cover,and refrigerate for at
least 4 hours.The dip can be refrigerated at this point for up to 24
hours.

3.Rinse,seed,and finely chop but do not peel the tomato, sprinkling
the pieces over the refrigerated dip as you chop.Chop the lettuce into
bite-size pieces.Sprinkle the lettuce over the tomato. Just before
serving,stir the lettuce and tomato into the dip. Refrigerate for 1
hour before serving.

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