Blt Dip Recipes

BAKED BLT DIP

Steps:

• Preheat oven to 350°F degrees.
• Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

THE BEST BLT DIP

Steps:

• In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.

QUICK BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers.

BLT DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

BLT DIP

Steps:

• In a bowl, add cream cheese and sour cream. Beat until creamy and smooth. Add ranch seasoning and beat until incorporated.
• Add half of the bacon, half of the tomatoes, and half of the green onions to the dip and stir until incorporated.
• Spread dip into an 8x8 (or other 2 quart) dish. Sprinkle remaining half of ingredients over the top.
• Serve immediately or refrigerate until ready to serve.

BLT DIP

Steps:

• 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.

CREAMY BLT DIP

Steps:

• Combine cream cheese, sour cream and mayonnaise until fluffy with a mixer on medium.
• Stir in smoked paprika, garlic powder, green onions, diced tomatoes, cheddar cheese, and ⅔ of the bacon.
• Refrigerate at least 1 hour before serving.
• Remove from the fridge, top with lettuce, remaining bacon and chopped tomatoes.

BLT DIP

Steps:

• Place cream cheese in a large bowl and stir until smooth (I like to use an electric mixer to make this easy, but if your cream cheese is soft enough you can simply stir by hand with a spoon or spatula).
• Add sour cream, mayo, paprika, garlic powder, onion powder, and ¼ teaspoon black pepper and stir until completely combined and mixture is smooth.
• Crumble or finely chop 5 slices of bacon and stir into the cream cheese mixture until well-combined. Chop remaining bacon and set aside.
• Spread cream cheese mixture evenly into ungreased pie plate.
• Top with shredded lettuce then tomato, shredded cheese, green onion, and remaining bacon. If desired, sprinkle additional ground black pepper over the surface of the dish.
• Cover and refrigerate at least 1 hour and up to 24 hours before serving with crackers, bread, chips, etc. Enjoy!

BLT DIP

Steps:

• In a small bowl, beat together the cream cheese, mayonnaise, and Parmesan until smooth.
• Spread in the bottom of a shallow dish (large pie plate or 8x11-inch baking pan); then layer with the lettuce, bacon, tomatoes, onions and cheddar cheese.
• Refrigerate until serving. Serve with tortilla scoops or toasted baguette slices.

BLT DIP

Steps:

• Cook the bacon in the oven or a skillet until crispy. Cool and chop.
• While the bacon is cooking, chop the veggies to desired size and set aside.
• In a medium mixing bowl, combine the sour cream, mayo, and ranch dressing mix. Using a spoon or hand mixer, mix until smooth.
• Add the veggies and bacon to the creamy mixture. Stir gently, then garnish with fresh chives as desired.
• Serve with crostini, chips, crackers, or any of your favorite dippers.

BLT DIP

Steps:

• Using a mixer on medium speed, beat together the cream cheese, sour cream, garlic powder, oregano and smoked paprika until creamy.
• Cover and chill dip mixture for an hour or so for best results.
• Spread dip mixture into a pie pan or other similar serving dish.
• Top with lettuce, bacon and tomatoes.

BEST LOADED BLT DIP

Steps:

• First, cook the bacon until it's fully cooked and crispy. You can cook the bacon two ways, in a skillet on the stove-top, and drain on paper towels. Or you can bake the bacon on a baking sheet in the oven at 400 degrees for 15 to 20 minutes until the bacon is fully cooked.
• In a mixing bowl, use a fork to mash the cream cheese and blend it with the mayo and sour cream until it's creamy smooth.
• Next, stir in the crumbled bacon, cheddar cheese, and diced tomato. Mix until the mixture is well combined.
• Place a few ribs of romaine lettuce on a serving dish or platter. Spoon the mixture onto the bed of lettuce. Chill for at least 30 minutes before serving. Garnish with a sprinkle of cheddar cheese and freshly chopped parsley.
• Serve with sliced crusty bread, toasted pitas, or your favorite corn chips.
• Yields: 2.5 cups

MOST AWESOME BLT DIP...EVER!

Steps:

• Mix the sour cream and mayo in bowl or container.
• Add crumbled pieces of cooked bacon.
• Cut tomatoes into small pieces and add into mixture.
• Mix well, and that's all you need to do!
• Use Wheat Thins or other crackers for dipping.
• Dip should be made no more than 1 hour prior to serving.
• Keep refrigerated before serving.