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Bacon-Tomato Dip Jan Peterson

6 or 8 slices bacon

1 8 oz. pkg. softened cream cheese

1 or 2 tsp. prepared mustard

2 Heaping Tbsp. Miracle Whip

12/ tsp. garlic salt (or more to taste)

tsp. celery seed

1 medium tomato, peeled, seeded and finely chopped

cup chopped green pepper (optional)

Assorted fresh vegetable dippers or crackers

In a skillet, cook the bacon until crisp (or do it in the oven). Remove, drain on paper towels and crumble. In a mixing bowl, combine the cream cheese, mustard and celery seed. Stir in the crumbled bacon, tomato and green pepper. Cover and chill. Makes 2 cups.