Baked BLT Dip

Ingredients

• 1 pound bacon
• 2 pints cherry tomatoes
• 1 (8-oz.) pkg. cream cheese, softened
• 6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
• 1 cup sour cream
• 1 cup mayonnaise
• 3 garlic cloves, finely chopped and mashed to a paste
• 1 romaine lettuce heart, shredded
• 1 tablespoon fresh lemon juice
• Crostini or toast points

Description

1. Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil, and fit with a wire rack. Arrange bacon slices in an even layer on rack, and bake in preheated oven until crisp, 30 to 35 minutes. Cool bacon, reserving 1 tablespoon bacon grease; chop bacon, and set aside.

2. Toss tomatoes with reserved bacon grease. Spread on rimmed baking sheet, and bake at 400°F oven until tomatoes burst, about 10 minutes. Let cool slightly. Reduce oven temperature to 350°F.

3. Combine cream cheese, Cheddar, sour cream, mayonnaise, garlic, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a large bowl; transfer to a 2-quart baking dish. Bake at 350°F until hot and bubbly, 15 to 20 minutes. Top with lettuce, remaining tomatoes, and remaining chopped bacon; drizzle with lemon juice. Serve with crostini or toast points.