InternetMom13

Makes about 4 cups

12 slices already-cooked bacon
1 1/4 cups sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of cayenne pepper
1 large, ripe tomato, or 3 ripe plum tomatoes (for 1 cup chopped)
1/4 head iceberg lettuce (for 2 lightly packed cups chopped)

1. Place the already-cooked bacon on a microwave-safe plate, cover with a paper towel, and microwave on high for 2 to 3 minutes to crisp. Remove from the microwave and blot off any excess grease with paper towels. Set the bacon aside to .
2. Meanwhile, mix together the sour cream, mayonnaise, garlic powder, onion powder, and cayenne in a medium-size serving bowl. Coarsely crumble in the crisped bacon. Stir well, cover, and refrigerate for at least 4 hours. The dip can be refrigerated at this point for up to 24 hours.
3. Rinse, seed, and finely chop but do not peel the tomato, sprinkling the pieces over the refrigerated dip as you chop. Chop the lettuce into bite-size pieces. Sprinkle the lettuce over the tomato. Just before serving, stir the lettuce and tomato into the dip. Refrigerate for 1 hour before serving.