Name: BLT Dip
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound bacon; 1 cup mayonnaise; 1 cup sour cream; 1 tomato - peeled, seeded and diced

This dip is a hit whether you serve it at a block party or a formal dinner party!  It really tastes like a BLT.  You can cut the fat down if you want to use low-fat or fat free ingredients. Serve with crackers or chips.

BLT Dip

bacon

mayonnaise

sour cream

tomato

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.


In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.


Ok, I gave this 5 stars, but...

I took recipe a step further.  I added 8oz of cream cheese and 2 cups of shredded cheddar cheese.  Then I baked it at 350 for about 20 minutes.  I served this at a party and everyone just stood around the dip devouring the dip with Fritos!  Not one little speck was left - I thought they were going to lick the bowl!

Very good.  And no need to deal with all that frying.  Just line a cookie sheet with foil and bake your bacon in the oven.  375 degrees for about 20 min.  No mess or oil splatters to clean up.  I did add a couple shakes of dry ranch mix and green onions. I've also used chopped chives instead of green onions - which I prefer.  Let it sit overnight and added the chopped tomatoes before serving.  I used 2 roma tomatoes with the seeds removed first.  This will solve your problem of a runny dip.  Great with plain ruffles. Optional add ons: add a few dashes of cayenne, fresh chopped dill, a few dashes of liquid smoke, 1/2 package of softened cream cheese, garnish with chopped bacon on top, chopped chives, dashes of paprika, caramelized onions, diced pimentos (from the jar).  Try these, they enhance the dip very well.

This dip vanished (quickly) as my guests said, "this tastes JUST like a BLT!" I'll make it again, as it's incredibly easy and tasty. One suggestion to keep the dip creamy and not runny: dice your tomatoes first, and store them in the fridge on paper towels to soak up the juices. I stored the tomatoes overnight, then mixed in the tomatoes *just* before I served it. For a beautiful presentation, I served it in a "bowl" made of large iceberg lettuce leaves, and tossed about a 1/4 cup of diced tomatoes on top of the dip for color.

This is the most popular recipe at my White Trash get-togethers. What I do different is add in a package of shredded lettuce, do half a cup of sour cream and a half cup of mayo, add in an extra tomato, and throw in a bit of pepper and a couple shakes of Tabasco. Best off doubling it, it'll disappear fast.
I serve it with Wheat Thins and tortilla chips.

This never fails to disappear and I always send home the recipe with at least one person!

Just made this for a party tomorrow. I wasn't sure I'd like it but it's really good. I doubled (somewhat) the recipe. I used 2 cups sour cream 1 cup mayo 2 lbs real bacon pieces (hormel) and dashed in a good amount of garlic pepper. I tested it with plain & roasted garlic pita chips since that's what I plan to take along to go with it and all I can say is YUM and I haven't even added the tomatoes yet. Hope it's a hit tomorrow. I'll update once I know:D Updated: This was the one recipe that had requests from at least 7 people at the party. I gave it to one person and saw them making copies on the scanner and handing them out to lots of people so I don't know how many actually took it home:D Everyone kept asking "who made the great dip with the tomatoes & bacon in it?" I doubled the recipe and not a bite was left. I actually saw one lady scraping the dish with a pita chip! Just wanted to add one tip: When I use real bacon pieces I put them in a dish and microwave them a few seconds to warm them just slightly. It helps bring out the bacon flavor like you would get with fresh cooked bacon. It's almost as good this way and much less messy!

I doubled the recipe and I added a 6oz can of tomato paste instead of the tomato since ripe tasty tomatoes are a thing of the past, and used a drained can of diced tomatoes and it was PERFECT.  I have made this in the past exactly to the recipe specs and the tomato flavor wasn't there, but is there when you use tomato paste to kick it up a couple of notches!

My husband took this to work for his staff and it was one of those "either you like it or you don't" things. Very nice with the addition of chopped fresh chives or green onions.

My family loves this dip! I first made it for a party this summer and now everyone requests the recipe and asks me to bring it to potlucks. I use Hawaiian bread and scoop out the inside of the bread then break that into serving size. I place the bread bowl in the middle of a round platter and then put the small pieces around the outside edge. Place the dip inside the bread and top with more tomatoes and some lettuce. It's easy and it looks and tastes great!

GREAT Recipe! Made night before for our annual Super Bowl party...took several previous reviewer tips and used well-drained petite diced canned tomatoes; used 1/2 cup mayo and 1/2 cup Miracle Whip. Added just a couple Tablespoons of minced green onion. Served with Ruffled chips. It was a big hit and devoured. 15-y-o Son said fill a pita or tortilla shell and spread with lettuce for an instant trip to summer. Can't wait to fill a bread bowl with it and serve bread pieces on the side. Lots of versitility. Thanks for this one.

REVISED VERSION WAS DEVOURED!! I agree with many reviewers that this original dip recipe has WAY too much mayo. The 2nd time around I used 1 cup each of mayo sour cream and cream cheese. Added 1/2 packet of ranch dressing mix 1 clove of fresh minced garlic and blended well. Chopped fresh cherry tomatoes (about 20) and blended into the dip 3/4 of the bacon and tomatoes leaving the remaining of both to sprinkle on top of the dip. THIS VERSION WAS DEVOURED though the original was barely touched.

Chopped crispy bacon and fresh tomato mix it up with creamy sour cream and mayo.

BLT Dip

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 3

Cost: $4.33 /serving

Author : Kathy Bezemes Walstrom

Ingredients

Instructions

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