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.
1 clove minced garlic, 1/4 cup finely minced green onion, 1 tablespoon minced fresh basil, 1 tablespoon lemon juice,
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
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.