Suzanne Johnson, the author of the Southern Bits & Bites cookbook series, joined Suzanne Lawler in the WMAZ studio to show us how to make BLT bites.
12 strips of bacon: 6 cups
1 cup cherry tomatoes sliced in half
2 cups iceberg lettuce thinly sliced
1 tbsp mayonnaise
1/2 cup sour cream
Juice of 1/2 lemon
Salt and Pepper to taste
- Preheat oven to 400 degrees.
- Wrap bacon around bottom end of greased cupcake tins to make a “cup”
- Bake for 20 minutes and remove from cupcake tin to drain on paper towels.
- While bacon is baking, mix together remaining ingredients and scoop into bacon cups.