I have always loved Bacon Stuffed Cherry Tomatoes, but, let's face it, that recipe is labor intensive! Depending on the size of the cherry tomatoes, you can spend a long time hollowing them out and stuffing them with the flavorful bacon and mayo mixture.
So I created Creamy Bacon Tomato Dip to get all of the flavor of the original recipe with about 1/10 of the work. The creaminess of the dip, the saltiness of the bacon, and the nuttiness of the Parmesan cheese make this dip recipe so wonderfully delicious.
You can serve this dip cold or hot, and you can pair it with everything from taco chips to potato chips to bell pepper strips to toasted bread. Or use it as a sandwich spread. Or you can spread it on French bread slices and broil until the cheese melts and the topping is bubbly. Enjoy!
- 10 slices bacon
- 2 cups cherry tomatoes or grape tomatoes, cut in quarters
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon dried basil leaves
Cook the bacon until crisp, either in a frying pan, or by baking it in the oven. I myself prefer the precooked shelf stable bacon you can find in most grocery stores. Put the strips on a plate and microwave for about 1-1/2 minutes or until the bacon is crisp.
Drain the bacon well on paper towels. When it's cool enough to handle, crumble it into small pieces.
Then prepare the cherry or grape tomatoes.
As you cut them, some of the seeds and the juice will run out; that's okay. Remove the tomatoes from the seeds and juice and squeeze them gently to get rid of more of the juice and seeds. You don't want the dip to be too runny.
In a medium bowl, combine the mayonnaise and sour cream and mix well. Gently stir in the crumbled bacon, the cherry tomatoes, the Parmesan cheese, and the basil leaves.
At this point you can cover and chill the dip until serving time, or you can serve it right away. Be sure to leave the dip at room temperature for only two hours; at that point, it has to be refrigerated again. You may want to double the dip and serve only half at first. After two hours, discard whatever is left (if any is left!) and bring out the fresh dip.
To serve this dip hot, put it into a 1 quart casserole. Bake the dip at 375°F for 15 to 25 minutes or until the dip is hot and the cheese has melted.