Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb thick cut bacon
  • 2 large Roma tomatoes, seeded and diced
  • 1.5 cups iceberg lettuce, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, sliced

Instructions:

  1. Preheat oven to 400°F (200°C) and bake the bacon on a wire rack for 15 minutes until dark gold and crackling.
  2. Dice the Roma tomatoes into small, uniform cubes. Place diced tomatoes in a fine mesh sieve over a bowl for 10 minutes until all excess liquid has drained away.
  3. Shred the iceberg lettuce into very thin ribbons using a sharp chef's knife. Pat the lettuce dry with a paper towel until it feels completely moisture free to the touch.
  4. Whisk softened cream cheese, sour cream, mayo, and all spices in a bowl until the mixture is light and velvety.
  5. Spread the cream cheese base evenly across the bottom of your serving dish.
  6. Scatter the shredded cheddar cheese over the base until the white mixture is fully covered.
  7. Top with the drained tomatoes, then the shredded lettuce, and finally the crumbled bacon and chives.