16 oz. Sour Cream (regular or light)
16 oz. mayo
15-20 grape tomatoes or cherry tomatoes
1 cup cooked crisp bacon, broken into small pieces
1) Cut each tomato in half, and remove the seeds using a paring knife and running water. You don't have to be exact with this, just get out as many of the seeds as you can.
2) Dice the seeded tomatoes into small pieces (I cut each half into 4 or 6 pieces).
3) Mix all 4 ingredients together well, and refrigerate for at least 2 hours, up to 24 hours. The longer it sits in the fridge, the better mixed the flavors become.
4) Serve with crackers. We love using the Club Cracker minis.
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