This dip can be made ahead time, about an hour (remember, it has lettuce and tomatoes and you don’t want them to get soggy). I made a huge batch and it was gone in less than a hour – so Enjoy!
Mix the sour cream, mayonnaise, Parmesan cheese, garlic salt and pepper in a medium bowl. Spread mixture evenly into a 15″ x 10.5″ Pyrex dish.
Begin layering the dip, starting with chopped lettuce, bacon, tomatoes and shredded cheese.
Serve immediately with crostini. Can be refrigerated for up to one hour.