Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • 12 oz thick-cut bacon, diced
  • 1/2 tsp smoked paprika
  • 2 large Roma tomatoes, seeded and finely diced
  • 1 cup Romaine lettuce, shredded very thin
  • 2 tbsp fresh chives, finely chopped
  • 1/2 cup sharp cheddar cheese, shredded

Instructions:

  1. Place diced bacon in a cold skillet and turn heat to medium. Render slowly until the bacon is a deep mahogany color and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with smoked paprika while hot.
  2. In a medium mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and black pepper until smooth and airy.
  3. Spread the cream cheese mixture onto your serving platter in an even layer. Use the back of a spoon to create small divots to catch the toppings.
  4. Sprinkle the 1/2 cup shredded cheddar cheese over the creamy base. This acts as our waterproof barrier.
  5. Seed your 2 Roma tomatoes and dice them fine. Pat them dry with a paper towel until no visible moisture remains.
  6. Top the cheese layer with the shredded Romaine lettuce, followed by the dried tomato bits.
  7. Scatter the crispy bacon pieces and fresh chives over the top. Press down very gently with your palms to set the toppings into the base.
  8. Cover loosely and refrigerate for at least 2 hours. This allows the base to firm up and the flavors to marry.