Warm BLT Dip
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.
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
Tried this recipe?Let us know how it was!