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

Name: Warm BLT Dip
Prep time: 20 min
Cook time: 25 min
Total time: 43 min
Ingredients: 8 slices of bacon (cooked and chopped); 1/2 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)

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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

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.

Frequently Asked Questions

Is this BLT dip served warm?

It is -- that said, this recipe could easily be served as a cold dip. Just mix all ingredients together and top with shredded iceberg, halved tomatoes, and chives.

Is there any substitutions to make this recipe lighter?

Absolutely! This warm BLT dip is still delicious with low-fat cheese, light sour cream, and reduced-fat cream cheese. I do, however, prefer to use full-fat mayonnaise (always Duke's).

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

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

Cook Time 25

Total Time 43

Course Appetizer

Cuisine American, Southern

Servings servings

Calories 626 kcal

Equipment

cast iron skillet

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

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.

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

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