BLT Dip

5 from 1 vote

BLT Dip is an easy to make crowd pleaser. Make this last minute dip any time you are entertaining and watch it disappear!

Prep Time20

Cook Time25

Total Time55

Course: Appetizer

Cuisine: American

Keyword: dip recipe, hot dip recipes

Servings: servings

Calories: 304kcal

Author: Lisa Longley

Ingredients

1 pound bacon diced and cooked until crisp
8 ounces cream cheese softened
1 cup sour cream (I used reduced fat)
1 cup mayonnaise (I used light)
1 teaspoon onion powder
1 teaspoon garlic powder
1 tomato seeds removed and diced (see note)
3 green onions sliced thin
1 1/2 cups mild cheddar cheese shredded
2 or 3 leaves Romaine lettuce chopped

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Cook the diced bacon until crisp. Use a slotted spoon to remove from the skillet, transfer to a paper towel lined plate, and set aside.
1 pound bacon
In a large bowl, use a hand held mixter to beat together the cream cheese, sour cream, and mayonnaise. Add the onion powder and garlic powder and beat in.
8 ounces cream cheese, 1 cup sour cream, 1 cup mayonnaise, 1 teaspoon onion powder, 1 teaspoon garlic powder
Reserve about 1/4 cup of bacon and set aside. Reserve about 1/4 cup of diced tomatos and set aside.
1 tomato
Stir the rest of the bacon, the rest of the tomoatoes, all of the shredded cheese and all of the green onions into the cream cheese mixture.
3 green onions
Transfer the mixture to a 2 quart baking dish and bake for 25 minutes.
1 1/2 cups mild cheddar cheese
Top with the reserved bacon, tomatoes, and diced lettuce. Serve with chips or crackers.
2 or 3 leaves Romaine lettuce

Video

Notes

I didn't want the excess moisture of the tomato seeds in this dip. However, I did want the flavor that they contain. I compromised by using cherry tomatoes on top and the rest of the tomato in the dip. If you don't want to buy both, just go with the whole seeded tomato in the dip.

Nutrition