This salad is an Easter brunch tradition at our house! From Creme de Colorado Cookbook published by The Junior League of Denver (multiple authors).
1 cup sour cream
1/4 tsp. lemon pepper
1/4 tsp. garlic powder
20 oz. bag frozen peas
1/2 lb. bacon, fried crisp, drained and crumbled
1/4 cup minced red onion
In a medium bowl, combine sour cream, lemon pepper, garlic powder.
Stir in peas and bacon. Mix thoroughly and chill overnight. (or minimum of 3 hours)
Stir in red onion just before serving.