Southern Baked BLT Dip

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil, and fit with a wire rack.
2. Arrange bacon slices in an even layer on the pan, and bake in the preheated oven until crisp, 30 minutes.
3. Remove the bacon to a paper towel lined plate and cool. Reserve 1 tablespoon of bacon grease.
4. Chop the cooled bacon and set aside.
5. In a medium bowl, toss all but 5 of the cherry tomatoes with the reserved bacon grease.
6. Spread on a rimmed baking sheet and bake at 400°F until tomatoes burst, about 10 minutes. Let cool slightly.
7. Reduce oven temperature to 350°F.
8. Combine cream cheese, cheddar cheese, sour cream, mayonnaise, garlic paste, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a large bowl.
9. Add the onions to the mixture and fold in.
10. Transfer to a 2-quart baking dish.
11. Bake at 350°F until hot and bubbly, 15 to 20 minutes.
12. Cut the remaining 5 cherry tomatoes in half. Top the dip with lettuce, remaining cherry tomatoes, and remaining chopped bacon.
13. Serve with tortilla chips, crostini or toast points.