BLT Dip – The Ultimate Crowd Pleaser
If you love a BLT, then this is your dip! When Scott and I head up to my family’s place at Tyee Beach on Camano Island, I always make some kind of snack that everyone can enjoy during the day. Over the years I’ve made a 7-layer, Greek layer, Loaded Baked Potato and other fun hearty dips.
This summer, I wanted to make something a bit simple, yet filling enough for a crowd. Keep in mind, we don’t eat lunch, so this “snack” is the main meal between breakfast and dinner. That’s when I decided to make a BLT Dip! Who doesn’t love a BLT? Well, except for the fact that the bread rips the roof of your mouth up.
This BLT dip is the perfect solution! I fry my crostini (check out my recipe here). This makes the bread softer than if you just baked it in the oven.
Where did the dip go?
Normally when I make one of my hearty dips, they last for a few hours. This dip was gone in less than an hour! This dip with the crostini tastes exactly like a BLT. We had people from next door coming over to try it. So the next time you are looking for a crowd pleaser, this is a winner! Enjoy!
| Prep Time | 15 minutes |
| Servings |
people
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- 1 16oz sour cream
- 2 cups mayonnaise
- 1/2 cup grated parmesan cheese
- 2 tsp garlic salt
- 1 tsp fresh ground pepper
- 2 heads romaine lettuce, chopped
- 1 lb cooked bacon, crumbled
- 5 ea plum tomatoes, seeded & diced
- 1 1/2 cups shredded cheddar cheese
Ingredients
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- Mix the sour cream, mayonnaise, Parmesan cheese, garlic salt and pepper in a medium bowl. Spread mixture evenly into a 15" x 10.5" Pyrex dish.
- Begin layering the dip, starting with chopped lettuce, bacon, tomatoes and shredded cheese. Serve immediately with crostini. Can be refrigerated for up to one hour.