BLT Dip

This creamy BLT Dip recipe features crisp cooked bacon, green onions, diced tomatoes and cheese all topped with plenty of crunchy shredded lettuce. Serve it with crostini, garlic bread, pita chips or crackers for dipping.

 

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Easy BLT Dip Recipe

What is it about a BLT sandwich that’s so appealing? They’re like comfort food, if you ask me and making it in the form of a dip features the same flavors designed for dipping! I like serving this with pita chips or garlic bread rounds or crostini. You might want to make a double batch, it never lasts long.

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How to Make the Best BLT Dip

  • Ingredients you’ll need to make homemade BLT Dip: One pound cooked and chopped bacon, plain cream cheese, mayonnaise, sour cream, shredded cheddar cheese, dry Ranch salad dressing mix, diced tomatoes, shredded lettuce and green onions.
  • Kitchen gadgets you’ll need: A hand mixer, measuring cups and spoons, cheese grater, sharp knife and cutting board and a large skillet to cook the bacon or a large sheet pan if baking in the oven.
  • How do you make BLT Dip? First, cook the bacon either on the stovetop or in the oven until crisp. Chop or crumble and set aside. Next, whip together cream cheese, sour cream and mayonnaise with dry Ranch salad dressing mix. To the dip mixture add diced tomatoes, chopped lettuce, green onions and shredded cheese then pour into a bowl. Cover and chill in the refrigerator for 2-4 hours then top with more bacon, lettuce and tomatoes and serve.
  • It’s best to use iceberg or Romaine lettuce for this dip as both will hold up best to the other components. A Spring mix or similar delicate type of salad greens won’t work here.
  • You can make the bacon for this recipe on the stovetop or in the oven. Oven fried bacon is my go-to technique but you can go with your personal preference. See how to make Bacon in the Oven here.
  • When choosing the tomatoes for this dip, choose firm tomatoes and remove the seeds. Dice the tomatoes then pat them with a paper towel to remove some of the moisture before adding them to the dip.
  • You can use light cream cheese, light mayonnaise and light sour cream in this recipe, if desired. You could also adapt using turkey bacon.
  • I recommend serving this dip with crostini, pita chips, breadsticks, crackers or tortilla chips for dipping.
  • Store BLT Dip chilled for up to 3 days in the refrigerator.

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More Southern Style Appetizer Recipes to Make

 

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BLT Dip

Prep Time15 minutes
Chill time2 hours
Total Time2 hours 15 minutes
Course: Appetizer
Cuisine: American
Keyword: blt-dip-recipe, BLT-recipes, easy-blt-dip
Servings: 16 servings (1/4 cup)
Calories: 272kcal

Ingredients

  • 1 lb bacon cooked and chopped
  • 1 8 oz block plain cream cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 1.0 oz package dry Ranch salad dressing mix
  • 1 cup shredded sharp cheddar cheese
  • 3 medium tomatoes seeded and diced small
  • 4 medium green onions thinly sliced
  • 2 cups thinly shredded iceberg or romaine lettuce
  • crostini, pita chips, crackers or tortilla chips for dipping

Instructions

  • Cook bacon on a sheet pan in a preheated 400°F oven for 15-20 minutes or just until crisp. Remove using a slotted spoon to paper towels to drain, then chop. (You can fry the bacon if that's your preference.)
  • Place cream cheese, sour cream, mayonnaise and Ranch dressing mix in a medium size mixing bowl. Whip on medium speed using an electric mixer for 2 minutes or until fully combined.
  • By hand mix in 1/2 of the bacon and 1/2 tomatoes. Add cheddar cheese. 1/2 cup lettuce and green onions reserving a few green onion slices for garnishing. (Save the remaining bacon and diced tomatoes for the top.)
  • Scoop dip into a shallow bowl. Cover and chill for 2 hours or overnight.
  • Before serving, top with shredded lettuce, reserved bacon, tomatoes and green onions.
  • Serve with crostini, chips, crackers or pita crisps.

Notes

After dicing the tomatoes, pat them dry with a paper towel to remove some of the liquid prior to adding them to the dip. 

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 4g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 344mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 0.4mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

 

 

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