Jun

28

Bacon and tomato dip

June 28, 2010 | Leave a Comment

Summer is finally here and for me it means barbecues with friends and family. With my husband being American we like to alternate and organize  either American or Italian barbecues though sometimes we mix up our traditional meals.

In Italy we usually like to grill sausages, salamelle (thicker but shorter than a sausage) pancetta, capocollo (pork neck chops), pork ribs, hot dogs or kebabs (alternating pieces of sausage, chicken, pancetta and bell peppers). The meat is often accompanied with grilled vegetables and grilled polenta, big salads and while the meat is cooking bruschetta is often chosen as an appetizer. We absolutely don’t put any sauce over the meat but we sometimes marinate it with olive oil and fresh herbs before grilling.
I personally like to grill some sausages, my favorite are with fennel seeds, but I also like chicken flavored with thyme, rosemary and sage.

I like American style barbecue too: potato salad, hamburgers, hot dogs, steaks and  barbecue sauce but dips are what I prefer the most. I think dips are a great invention. I  always like to try new recipes. I found this BLT dip recipe on Taste of Home and after the first time I made it I elected it  my number one dip for barbecues.

The original recipe calls for sour cream but I can’t find it so easily here in Italy. I think that Greek yogurt is a great substitute if not even better.
I like to prepare the dip the night before so the flavors  blend together. I serve it with crackers low salt crackers.

Bacon and tomato dip

Ingredients:

6 thin slices of bacon, 10 if you are in Italy
1 cup ripe tomato cut in cubes
1 cup Greek yogurt, 2% fat is also fine
1 cup mayonnaise with no sugar added
1 cup shredded cheddar cheese

Preparation:

In a nonstick pan cook the bacon until crispy, lay it on a paper towel to absorb the grease and when cold crumble it in bits.
In a bowl combine the mayo, yogurt and the bacon bits. Mix well with wire whisk.
Divide the tomato in two parts, discard the seeds and the liquid, and chop the remaining tomato into cubes. Add them to the dip together with the shredded cheese. Refrigerate for at least 3 hours or all night and serve with low salt crackers.

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