Here’s a summer holiday treat for our northern hemisphere neighbors, courtesy of a poet friend of mine that made this for me many moons ago in San Miguel de Allende, Mexico. It was a hit then and is a hit now. Try it and see how long it lasts. Better make more than you think you’ll need or you’ll be sorry.
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup…
View original post 64 more words