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
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
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.
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
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.
Y'all come back now, ya hear?
My best,
JC
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