Recipe of the Week


Prep Time: 1½ Hours
Yields: 2 Cups

Everyone loves the flavor of a bacon, lettuce and tomato sandwich. It’s the perfect comfort food! Did you ever think of making a dip or salad with these wonderful flavors? Well, here’s your chance and you might even try the real bacon bits that are found in jars or the fully cooked bacon strips in the meat case.

10 cooked bacon slices, crumbled
Belgian endive leaves
2 large plum tomatoes, seeded and chopped
½ cup mayonnaise
½ cup sour cream
2 tbsps chopped parsley
pinch garlic salt
pinch black pepper

Reserve 3 tablespoons each of bacon and tomato. Set aside. In a large mixing bowl, combine bacon, tomatoes, mayonnaise, sour cream, parsley, garlic salt and black pepper, stirring until well blended. Cover and place into refrigerator for at least 1 hour. When ready to serve, spoon dip into a decorative serving bowl and sprinkle with reserved bacon and tomato. Serve with endive leaves.


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