Ingredients:
- 1 pound bacon, cooked, drained, crumbled, and divided
- 2 (8-ounce) packages cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cups shredded Fontina cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1 1/2 cups chopped seeded tomatoes
- 1 cup shredded Iceberg lettuce
- Toasted bread rounds, crackers, or pita chips
Directions:
- Preheat oven to 350°.
- Spray a 2-quart baking dish with nonstick cooking spray.
- Set aside 1/2 cup crumbled bacon.
- In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard.
- Spoon mixture into prepared baking dish.
- Bake for 25 to 30 minutes or until hot and bubbly.
- Sprinkle chopped tomatoes, remaining 1/2 cup crumbled bacon, and Iceberg lettuce over hot dip.
- Serve immediately with toasted bread rounds, crackers, or pita chips.