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”This is a quick and easy dip to bring to your next potluck,” says Cathleen Bushman from Geneva, Illinois. ”I serve it with potato chips and always receive lots of compliments.”
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 114 calories, 11 g fat (3 g saturated fat), 16 mg cholesterol, 109 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
Originally published as BLT Dip in Taste of Home August/September 2006, p47
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on May. 02, 2010 by NANNYSUSIEPROCELAINDOLL
I've took this work once and it went over great, everyone ask for the recipe. I've even tried it on baked potatoes it gave the potato a reat taste.
Reviewed on Mar. 20, 2010 by Studio210
Brought it to a church womens activity many wanted the recipe. I served it with cut up toasted and buttered bagels!!
Reviewed on Mar. 02, 2009 by Selene K
This dip is at its ultimate when served on garlic toast slices a person can buy in the bakery section of most food stores.
Reviewed on Mar. 02, 2009 by wdhowe
Reviewed on Feb. 26, 2009 by RD2Cook
This is one of my favorite dip recipes! And it's SO easy, you can't go wrong.
Reviewed on Feb. 12, 2009 by lowe6810
yum......yum, yum! I served with pretzel chips (found in the deli section)
Reviewed on Jan. 30, 2009 by HBcook
Made this for Thanksgiving and it was fabulous!
Reviewed on Jan. 29, 2009 by twinkiesd
I have made this dip a few times and instead of green onion as a garnish I actually add very little (maybe 2 tablespoons at most) chopped sweet onion (like a vidalia) to the dip. It adds just a little extra flavor and I've had rave reviews!
Reviewed on Sep. 08, 2008 by elaswell0607
i think it sounds delicious. with dips that have mayo and sour cream i never taste either one and i don't like mayo or sour cream. they just counteract each other and make a better taste!
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