Bacon and Tomato Spread

By: Hannah Lee Leidy
heirloom tomato
Photo by Peter Frank Edwards

recipe heading-plus-icon


Approximately 2 cups

  • 6 slices center cut bacon
  • 8 ounces cream cheese
  • 2 tablespoons mayonnaise (Stewart uses Hellmann’s)
  • ¾ teaspoon garlic powder
  • 1 cup chopped Roma tomatoes
  • 1 tablespoon diced green onions
  1. Cook bacon and when cool enough to handle, crumble and set aside.
  2. With a mixer, blend cream cheese and mayonnaise until smooth. Add garlic powder and crumbled bacon to the cream cheese mixture and mix well. Scrape the sides of the bowl.
  3. Fold in tomatoes and green onions by hand. Do not overmix after adding the tomatoes, as they will get mushy. Store in an airtight container in the refrigerator for up to 6 days.

  • Recipe Adapted From
    The VeryVera Cookbook: Recipes from My Table by Vera Stewart (Story Farm, 2018)

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