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Layered BLT Dip

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A creamy, cool layered BLT dip with a tangy cream cheese and sour cream base, crispy bacon, crisp lettuce, juicy tomatoes, and sharp cheddar. All the flavor of a classic BLT sandwich in scoopable form, ready in about 20 minutes and perfect for game day, potlucks, and summer parties.

Ingredients

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, finely chopped

Layers:

  • 12 slices bacon, cooked until crisp and crumbled
  • 2 cups shredded romaine lettuce
  • 1 1/2 cups cherry tomatoes, quartered, or 2 Roma tomatoes, seeded and diced
  • 1 cup shredded sharp cheddar cheese
  • 3 green onions, thinly sliced

For Serving:

  • Toasted baguette slices, pita chips, or crackers
  • Celery sticks, cucumber slices, or mini bell peppers

Instructions

  1. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, or bake at 400°F (200°C) for 15 to 20 minutes, until crisp. Drain on paper towels, cool, and crumble.
  2. In a medium bowl, beat the cream cheese until smooth. Add the sour cream, mayonnaise, lemon juice, garlic powder, onion powder, paprika, salt, pepper, and chives. Mix until creamy and well combined.
  3. Spread the creamy mixture evenly across the bottom of a 9-inch (23 cm) pie plate or shallow serving dish.
  4. Pat the diced tomatoes dry with paper towels to remove excess moisture so the dip doesn’t turn watery.
  5. Layer the dip with the shredded lettuce, followed by the tomatoes, then the shredded cheddar.
  6. Top with the crumbled bacon and sliced green onions.
  7. Serve immediately with toasted baguette slices, chips, crackers, or fresh vegetables.

Notes

  • Keep it crisp: Pat the tomatoes dry and add the lettuce, tomatoes, and bacon just before serving so the layers stay fresh and crunchy.
  • Make ahead: Prepare the creamy base and cook the bacon up to 1 day ahead. Store separately in the fridge and assemble within 1 hour of serving.
  • Lighter version: Use light cream cheese and Greek yogurt in place of the sour cream and half of the mayonnaise.
  • Extra flavor: Add a dash of hot sauce, a spoonful of ranch seasoning, or a handful of diced avocado on top.
  • Keto-friendly: Serve with cucumber slices, celery, pork rinds, or cheese crisps.
  • Bacon: Thick-cut bacon gives the best crunch. Crumble it fairly small so it is easy to scoop.
  • Storage: Cover and refrigerate leftovers for up to 1 day. The lettuce and tomatoes will soften over time.
  • Gluten-free when served with gluten-free dippers.

Nutrition

Find it online: https://thefamilycooking.com/layered-blt-dip/