My BLT Dip served with crispy crostini for dipping is a delicious combination of flavors from the classic American sandwich favorite.
Did you know that the famous BLT sandwich was not actually named after it’s ingredients (Bacon Lettuce and Tomato)? It’s true! Well, it could be true.
Barry Popik, etymologist expert offers this: “The BLT sandwich (bacon, lettuce, tomato) possibly comes from Chicago and was named after its famed Chicago Tribune writer BLT, or Bert L. Taylor. The “BLT” is first cited in print in 1941.” Our gut says the initials/acronym is a coincidence. Colorful columnist Bert Leston Taylor (AKA “BLT”) passed away in 1921. We think: if Mr. Taylor did not write sometimes write about food in his columns no one would hypothesize a connection. Still? The idea is intriguing. Why not call this sandwich lettuce, bacon, tomato (LBT), tomato lettuce bacon (TLB) or any other variation on this acromymic theme? (cited from HERE)
I had never thought twice about why the sandwich is bacon, lettuce, tomato and not lettuce first or tomato first. But now I won’t be able to eat one of those sandwiches without a little wordplay. Or this BLT Dip.
This super creamy BLT Dip is a surprise family favorite. My 14 year old, who was helping me the day I photographed this recipe, is a self-proclaimed mayonnaise and sour cream hater. I know, I think she’s cray-cray too. But she was helping me make some recipes and with some food photography one day over winter break so I told her she was required to taste everything. It was in her job description. She reluctantly agreed…then proceeded to eat nearly half of this entire pan of dip. That’s how good it is.
How to make BLT DIP
My “famous” BLT Dip is a pretty simple mixture of cream cheese, mayo and sour cream for the base, with added flavors of seasoned salt and garlic.
The toppings for the dip are lots of shredded lettuce, diced tomatoes, and of course bacon. For fun you could even mix some of the bacon in with the cream cheese base for an extra bacon-y surprise. I also added sliced green onions which add a little heat to all the creamy, salty flavors.
You could make this dip in just about any small dish you like, but I think a pie plate is great, especially a clear glass one like this one. (aff) The clear glass allows the dipper to see the creamy white dip below all of that crunchy goodness on top. I’d also recommend serving with crostini; just toast some sliced baguette in the oven at 375 for about 10 minutes or until golden brown and crunchy. Let them cool then serve them on the side of this BLT dip.
Your guests will feel just like they’re eating that classic sandwich when they dive in with a piece of toasted bread – but way less messy!
- 8 ounces Cream Cheese room temperature
- ½ cup Sour cream
- ½ cup Mayonnaise
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- 8 slices bacon cooked and crumbled
- 2 cups shredded romaine lettuce
- 3 Roma tomatoes seeded and diced
- 3 green onions thinly sliced
- Crackers or crostini for dipping
- In a medium sized bowl and with an electric mixer, combine cream cheese, mayonnaise and sour cream until smooth. Mix in seasoned salt and garlic powder.
- Spread cream cheese mixture into a small, flat bottomed dish (like an 8” pie pan). Chill until ready to serve.
- Top with lettuce, tomatoes, bacon and green onions.
- Serve immediately and with crackers or chips for dipping.
- I recommend using a heartier lettuce, like romaine or iceberg, as softer lettuces can brown or wilt easily.
Here’s another BLT recipe that we love:
And for even more cold dips and BLT recipes, try these:
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.