- 1 cup (8 ounces) sour cream
- 12 bacon strips, cooked and crumbled
- 3/4 cup mayonnaise
- 3/4 cup shredded cheddar cheese
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1 medium tomato, seeded and chopped
- Bagel chips or assorted crackers
- In a large bowl, combine the first six ingredients. Refrigerate until serving. Serve with bagel chips or crackers. Yield: 3 cups.
Originally published as Creamy Olive-Bacon Dip in Country Woman Christmas Annual 2007, p43
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