BLT Dip

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!

Print Recipe

BLT Dip Yum

This dip can be made ahead time, about an hour (remember, it has lettuce and tomatoes and you don't want them to get soggy). I made a huge batch and it was gone in less than a hour - so Enjoy!

Course

Appetizer

Cuisine

American

Keyword

galley recipes

Prep Time

15 minutes

Servings

people

Ingredients

• 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

Course Appetizer Cuisine American Keyword galley recipes Prep Time 15 minutes Servings people Ingredients 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

Instructions

1. 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.
2. 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.

   

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