BLT Dip

4.69 from 69 votes

This cold BLT Dip layers a creamy cream cheese, sour cream, and mayo base with crispy bacon, shredded lettuce, and diced tomato. It comes together in about 15 minutes with no baking, which makes it the perfect easy appetizer for game day or any party spread.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

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
36 crackers or crostini for dipping

Instructions

Let the cream cheese soften to room temperature. In a medium bowl, beat the cream cheese, mayonnaise, and sour cream with an electric mixer until smooth and no lumps remain, then mix in the seasoned salt and garlic powder.
Spread the mixture evenly into a small, flat-bottomed dish, such as an 8-inch pie plate. Cover and chill until ready to serve.
Just before serving, top evenly with the lettuce, tomatoes, bacon, and green onions.
Serve immediately with crackers or crostini for dipping.

Notes

No baking required. This is a cold dip, and the only thing you cook is the bacon.
Crisp the bacon well. Soft bacon turns rubbery once it sits in the creamy base.
Pick a hearty lettuce. Romaine or iceberg hold their crunch, while softer lettuces brown and wilt fast.
Seed the tomatoes. Roma are less watery, and seeding and dicing keeps the dip from getting runny.
Top just before serving. Lettuce and tomato weep and wilt, so hold them until the last minute.
Make it ahead. Prep the base up to 24 hours in advance and store the toppings separately, then assemble before serving.
Easy swaps. Turkey or vegan bacon both work, and plain Greek yogurt can stand in for the sour cream.

Nutrition

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