Baked BLT Dip

1 lb bacon
2 pints cherry tomatoes
1 (8 oz) pkg cream cheese, softened
6 oz shredded cheese (cheddar or similar)
1 cup sour cream
1 cup mayonnaise
3 garlic cloves, finely chopped and mashed to a paste

1 romaine lettuce heart, shredded

1 Tbsp fresh lemon juice

Crostini or toast points

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with aluminum foil and fit with a wire rack.  Arrange bacon slices in an even layer on rack, and bake in preheated oven until crisp, 30 0 35 minutes.  Cool bacon, reserving 1 Tbsp bacon grease; chop bacon, and set aside. 

Toss tomatoes with reserved bacon grease.  Spread on rimmed baking sheet, and bake at 400 degrees until tomatoes burst about 10 minutes.  Let cool slightly.  Reduce oven temp to 350 degrees.  

Combine cream cheese, cheddar, sour cream, mayonnaise, garlic, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a large bowl; transfer to a 2-quart baking dish.  Bake at 350 degrees until hot and bubbly, 15 - 20 minutes.  Top with lettuce, remaining tomatoes, and remaining chopped bacon; drizzle with lemon juice.  Serve with crostini or toast points.