Stir together first 7 ingredients until well blended:
1 (8 oz) container sour cream
1 cup mayonaise
1 tables lemon juice
1 teas dried basil
1/2 ea: salt & pepper
1/2 teas garlic powder
Layer 1 large head iceberg lettuce, torn (which should be about 4 cups),
1 (32 oz) package thick bacon slices, cooked and crumbled into a 9×13 dish. (an easy way to cook bacon is to bake in in the oven in a large jelly roll pan at 375 for about 20 minutes or until golden brown. Be careful not to burn, as at the end, it bakes quickly) Take out of pan and place on paper towels to soak up the grease.
3 cups large croutons
Spread the sour cream mixture evenly over the layered lettuce, bacon and tomato. Seal to the edge. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately.
Chocolate Castles 