BY
Sara and I are off again! I promise you guys, my kids, my husband, myself, and an OB-GYN who thinks I’m a tiny bit crazy that we’re not going anywhere else (and by we, I mean my growing fetus and I–Sara’s anniversary is coming up) until I go to the hospital to have this baby. Except for a possible trip to Ikea because I need bookshelves. And cinnamon rolls.
I wanted something fun and easy and delicious for this Friday–I’m not sure everyone’s feeling pushed to the limit, but it seems like everyone I know is feeling pushed to the limit (who knew elementary school, preschool, 4-year-old dance class, and 7-year-old soccer could drive us all to a crazy place?). What do we all need? Besides a good spin class (okay, maybe not ALL of us) and a Xanax? Bacon. Always bacon.
For this dip, whisk together 1 1/2 cups high-quality plain Greek yogurt and 1/2 cup mayonnaise.
Stir in 1 cup crumbled feta cheese, 12 ounces cooked, crumbled bacon,
1 clove minced garlic, 1/4 cup finely minced green onion, 1 tablespoon minced fresh basil, 1 tablespoon lemon juice,
and 1 tablespoon red wine vinegar. 
Add black pepper and then season with kosher salt to taste. Cut 8 ounces of tomatoes in half and then rinse under cool water to remove the seeds and membranes.
Dice the tomatoes, then spread the dip into a serving dish
and then sprinkle with chopped tomatoes. Garnish with additional basil if desired. Refrigerate for at least an hour before serving, then serve with crackers, chips, pita chips, and/or slices of warm bread.
Bacon Tomato Basil Dip
Recipe by Our Best Bites
1 1/2 cups plain Greek yogurt (fat free is fine)
1/2 cup light mayonnaise (not Miracle Whip, but low-fat is fine)
1 cup crumbled feta cheese
1 12-ounce package bacon, cooked and crumbled
1 clove garlic
1 tablespoon fresh basil, minced
1/4 cup finely minced green onions (about 1 bunch)
1 tablespoon fresh-squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
Kosher salt to taste
8 ounces tomatoes, seeded and chopped
Instructions:
Whisk together the yogurt and mayonnaise. Stir in remaining ingredients through the black pepper. Season with salt to taste.
Transfer the dip to a serving dish and sprinkle with fresh tomatoes. Garnish with basil if desired. Serve with crackers, chips, pita chips, or fresh, warm bread.
When I read this recipe on Friday I was having a hard time picturing what it would taste like. But tonight I noticed the picture with the tomatoes and realized that this is a BLT on chips and now I’m totally on board! It sounds like a perfect dip for a summer barbeque.
This sounds amazing! I’m always looking for new ways to jazz up dips–and this one sounds great. YUM.
You had me at bacon. Yes please! I gave my 14-month-old daughter bacon for the first time the other day. She started shaking her high chair so violently (for more) that I thought she was going to injure herself. Although I doubt that would be the first injury ever induced by a need for more bacon.
Love that this has bacon in it! Yum 🙂
Hey Ladies-
Just letting you know I gave you the Versatile blogger award on my blog. If you’d like to check it out, here is the link: http://www.lifeshouldcostless.com/2012/04/i-got-this-award-from-stefanie-at.html Keep up the great work!
If I were you my camera would be filthy dirty taking pictures while doing slicing, dicing and mixing. Although I may be the messiest cook in the world.
Mmmmmm Bacon.
My goodness that looks delicious!! Grateful there’s no Miracle Whip involved.
Favorite part of the recipe? “not Miracle Whip” Mayo lover/Miracle Whip hater that I am, for some reason that made me giggle.
Have a fabulous trip! Hugs to the TOFW crew from me!
Looks so good! By the way, your belly really did look cute in Sara’s post Wednesday :).
This looks so yummy, I have to try it this weekend!