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If you grow your own tomatoes or the ones you see at the farmers market are too good to pass up, here's a recipe for using them up. It tastes so much better with garden ripe tomatoes so use them if you can. This is a perfect take-along dip to any gathering, but you may want to double it - it will go fast.

  • 1/2 tsp. freshly ground BLACK PEPPER
  • 1 TB. water
  • 1 Cup sour cream
  • 1/2 Cup mayonnaise
  • 1 lb. bacon, fried and crumbled
  • 2 Cups chopped tomatoes (about 2 large)
  • lettuce and crackers as desired

Put the BUTTERMILK RANCH DRESSING BASE, BLACK PEPPER and the water into a bowl, stir and let stand about 5 minutes. Whisk in the sour cream and mayonnaise until well blended. Fry the bacon, let it drain, and crumble it into 1/2 inch pieces. Cut the tomatoes into wedges, seed them, and chop them into 1/4 to 1/2-inch pieces. Fold the bacon and tomatoes into the dip. Refrigerate until serving time. If you use low fat sour cream and mayo, serve within a few hours, as the dip will get watery overnight. If you use regular mayo and sour cream, it is even better the next day! Stir before serving. Serve on a bit of lettuce with your favorite crackers.

Prep. time: 10 minutes
Serves: 6-8

Buttermilk Ranch 2.5 oz. 1/2 cup jar
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

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