START TO FINISH: 15 minutes to prep, minimum 1 hour to chill
12 slices already-cooked bacon*
1 ¼ cup light sour cream
½ cup reduced-fat mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne pepper
1 cup chopped vine-ripened tomato
¼ head iceberg lettuce (for 2 cups lightly packed chopped)
Melba toast, wheat crackers or corn chips, for serving
Place bacon on a microwave-safe plate, cover with a paper towel and heat on high for just to crisp, about 1 minute. Remove from microwave and blot excess grease. Set aside to cool.
Mix together sour cream, mayonnaise, garlic powder, onion powder and cayenne in a 1-quart or larger bowl. Chop or coarsely crumble bacon and add to bowl. Stir well and refrigerate for at least 1 hour or up to 24.
Up to 1 hour before serving, seed and finely chop tomato, adding to refrigerated dip as you chop. Cut lettuce into small bite-size pieces. Sprinkle over the top of dip. (Dip can be refrigerated for up to 1 hour before serving.) Just before serving, stir the lettuce into dip. Serve with crackers of choice.
* Cooking Notes
You can pre-cook the bacon yourself or buy the kind from the supermarket that's already cooked.
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