10 slices bacon, cooked crisp, drained and cooled
3 large tomatoes, peeled, seeded and chopped
1 cup mayonnaise
1 Tablespoon Dijon mustard
¼ cup minced green onions
¼ cup minced fresh parsley
6 drops Tabasco sauce
Combine bacon, tomatoes, mayonnaise, mustard, onions, parsley and Tabasco in a food processor. Process until chopped, but not pureed, preserving some of the texture. Adjust seasonings. Serve with crisp, fresh vegetables or melba toast. (Bacon tomato dip may be prepared up to 2 days in advance.) Refrigerate. Makes 1½ cups.