Post by chief_cook2 on Dec 30, 2002 19:04:44 GMT -6
2 c sour cream
8 slc crisply cooked bacon, crumbled
1 med tomato, chopped (1 c)
1 T dried basil leaves
In medium bowl stir together all ingredients until well mixed.
Cover; refrigerate to blend flavors (at least 2 hours).
Serve dip with cut-up fresh vegetables.
Makes 2 1/2 cups dip (serving size is 1 tablespoon)
Nutritional information: 20 calories, 1 g fat, 1 g protein,
2 g carbohydrates, 5 mg cholesterol, 30 mg sodium. (Using fat
free sour cream.)
8 slc crisply cooked bacon, crumbled
1 med tomato, chopped (1 c)
1 T dried basil leaves
In medium bowl stir together all ingredients until well mixed.
Cover; refrigerate to blend flavors (at least 2 hours).
Serve dip with cut-up fresh vegetables.
Makes 2 1/2 cups dip (serving size is 1 tablespoon)
Nutritional information: 20 calories, 1 g fat, 1 g protein,
2 g carbohydrates, 5 mg cholesterol, 30 mg sodium. (Using fat
free sour cream.)