Hey, y'all! Case and point: I love dips. They are the perfect dish to wow your guests at a gathering with minimal effort. I recently made this Warm BLT Dip and knew I had to share it with y'all. I hope you love it as much as I do!

Warm BLT Dip

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Warm BLT Dip Ingredients

• 8 slices of bacon, cooked and chopped
• ½ pint of tomatoes, halved
• 2 c. cheddar cheese, shredded
• 8 oz. cream cheese, softened
• 1 c. sour cream
• 1 c. Duke's mayonnaise
• 2 tbsp. freeze-dried chives, more for garnishing
• shredded iceberg lettuce, for topping
• garlic powder, to taste
• black pepper, to taste
• onion powder, to taste

How to Make Warm BLT Dip

1. Preheat oven to 350F. Cook bacon until crisp via your preferred method, chopping once cooled.
2. In a large bowl, mix together chopped bacon, cheddar cheese, cream cheese, sour cream, Duke's mayonnaise, chives, garlic powder, black pepper, and onion powder. Mix until well-combined.
3. Place mixture into a well-greased cast iron skillet. Cook until warm and bubbly, 20-25 minutes.
4. Remove from the oven, allow to cool for a few minutes, and top with shredded lettuce and halved cherry tomatoes. Garnish with additional chives, if desired. Serve with crackers or you accompaniment of choice.

Pro Tips For Making This Recipe

• You can easily substitute for the cheddar cheese. Pepper jack would also be delicious!
• I allow the dip to cool for a few minutes pre-topping, as I don't want the lettuce to wilt too quickly.
• This recipe, given the lettuce topping, is a same-day recipe -- the base would keep well as leftovers, but the topping would not.
• You do not have to make this in a cast iron skillet, but it is my favorite way to make oven-baked dips.

Other Recipes You'll Love

1. Spinach Bacon Artichoke Dip
2. Jalapeño Pimento Cheese
3. Southern Pimento Cheese

Warm BLT Dip Recipe

Warm BLT Dip

JC Phelps

Like BLT Sandwiches? Try it in dip form -- the same great flavors without the bread! This Warm BLT Dip will be hit of your next party.

5 from 31 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 43 minutes mins

Course Appetizer

Cuisine American, Southern

Servings 8 servings

Calories 626 kcal

Equipment

• cast iron skillet

Ingredients

  

1x2x3x

• 8 slices of bacon cooked and chopped
• ½ pint of tomatoes halved
• 2 c. cheddar cheese shredded
• 8 oz. cream cheese softened
• 1 c. sour cream
• 1 c. Duke's mayonnaise
• 2 tbsp. freeze-dried chives more for garnishing
• shredded iceberg lettuce for topping
• garlic powder to taste
• black pepper to taste
• onion powder to taste

Instructions

 

• Preheat oven to 350F. Cook bacon until crisp via your preferred method, chopping once cooled.
• In a large bowl, mix together chopped bacon, cheddar cheese, cream cheese, sour cream, Duke's mayonnaise, chives, garlic powder, black pepper, and onion powder. Mix until well-combined.
• Place mixture into a well-greased cast iron skillet. Cook until warm and bubbly, 20-25 minutes.
• Remove from the oven, allow to cool for a few minutes, and top with shredded lettuce and halved cherry tomatoes. Garnish with additional chives, if desired. Serve with crackers or you accompaniment of choice.

Notes

• • You can easily substitute another cheese for the cheddar cheese. Pepper jack would be delicious!
  • I allow the dip to cool for a few minutes pre-topping, as I don't want the lettuce to wilt too quickly.
  • This recipe, given the lettuce topping, is a same-day recipe -- the base would keep well as leftovers, but the topping would not.
  • You do not have to use a cast iron skillet; that said, it's my favorite way to make oven-baked dips. 

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Nutrition

Calories: 626kcalCarbohydrates: 8gProtein: 18gFat: 59gSaturated Fat: 24gPolyunsaturated Fat: 15gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 119mgSodium: 678mgPotassium: 305mgFiber: 1gSugar: 3gVitamin A: 3947IUVitamin C: 29mgCalcium: 511mgIron: 1mg

Keyword BLT, dips, Warm BLT Dip

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC