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BLT Dip

Course Appetizer
Cuisine American
Keyword blt-dip-recipe, BLT-recipes, easy-blt-dip
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
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