Lettuce, Bacon and Tomato Dip

INGREDIENTS

• 1 cup sour cream with chives and onions
• 1/4 cup mayonnaise or salad dressing
• 1/2 cup crumbled cooked bacon (about 8 slices)
• 1 1/2 cups shredded romaine lettuce
• 1/2 cup chopped roma (plum) tomatoes
• 1 tablespoon chopped fresh chives
• 32 slices (1/4-inch-thick) baguette-style French bread (from 10-ounce loaf)

DIRECTIONS

1. Mix sour cream and mayonnaise in small bowl until blended. Stir in bacon.
2. Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.

HINTS

• You can use iceberg lettuce instead of the romaine if you like.
• Precooked bacon can be purchased in strips or chopped. You'll find packages of it with the sandwich meats or at the deli.
• This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are at your destination and ready to serve it, assemble as directed.