BST.....bacon, scallion & tomato!
16 ounces sour cream
2 cups mayonnaise
2 pounds bacon, cooked and crumbled, reserve some for garnish
1 pint grape or cherry tomatoes, quartered, reserve some for garnish
6 - 8 scallions, sliced, both with and green parts, reserve some for garnish
Mix all ingredients together until well blended. Refrigerate for 1 – 2 hours to allow flavors to meld. Stir before serving and garnish with reserved bacon, tomatoes and scallions.
Serving idea: Cut a small slice off the bottom of a head of lettuce, so it will sit securely, or place in a bowl just large enough to hold the head of lettuce upright. Cut a slice off the top of the lettuce and remove enough of the inside of the lettuce to leave a wall completely around and fill the void with the dip.