Best 19 Blt Dip Recipes

BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.

BLT DIP

Steps:

• 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.

QUICK BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers.

LAYERED BLT DIP

Steps:

• In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.

BAKED BLT DIP

Steps:

• Preheat oven to 350°F degrees.
• Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

BACON LETTUCE TOMATO (BLT) DIP-REALLY EASY & THE BEST YOU'LL

Steps:

• Mix mayo and cream cheese.
• Add remaining ingredients. I prefer to make this the night before.
• Serve with crackers-I think this tastes best with Ritz.

BLT DIP

Steps:

• Green Goddess Dressing: In a blender, add sour cream, mayonnaise, tarragon, basil, anchovies, sugar, salt, garlic, and lemon juice. Cover and purée on high until smooth and green; taste and adjust seasoning as necessary. Refrigerate until ready to use. (Makes about 1 cup.)
• Dip: Cut tomatoes into a small dice. (If using grape or cherry tomatoes, halve or quarter them, depending on size.) Place in a colander and toss with ½ teaspoon salt. Set colander over a bowl to drain, 15-20 minutes. Trim lettuce leaves by cutting off the leafy portion of each leaf (reserve for another use, such as Naomi Pomeroy's Mom's Simple Salad). Reserve two romaine stems, then chop the rest into ⅓-inch pieces to yield about 1 cup. Place in a bowl and set aside. Trim 2 scallions and thinly slice white and light green parts; add to the bowl with the lettuce. Use a rubber spatula to push out as much liquid as possible from the tomatoes in the colander. Add tomatoes to the bowl and stir to combine, along with remaining salt. Fold in half to all of the Green Goddess Dressing, depending on your preference. (But be generous: it's a dip, not a salad!)
• Assembly: Transfer the dip into a serving bowl (preferably glass, so the layers are visible). Top with crumbled bacon. Trim remaining scallion, thinly slice white and light green part, and scatter on top. Serve at room temperature with reserved romaine stems, white bread toast points, or crackers.

BLT II DIP

Steps:

• Place the bacon in a large skillet; cook over medium-high heat until very crisp, about 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble, and reserve.
• Mix the mayonnaise, sour cream, paprika in a large mixing bowl. Stir in the bacon and the drained tomatoes. Chill dip at least 6 hours or overnight.

WOW THIS IS THE BEST BLT DIP I HAVE EVER HAD

Steps:

• Combine cream cheese, sour cream, yogurt, and mayo.
• Mix well.
• Stir in bacon, onion, cheese and tomato.
• Serve with crackers or pita chips.

MOST AWESOME BLT DIP

Steps:

• Combine first four ingredients.
• Layer romaine in 9 x 13 in casserole.
• Spread mixture over romaine.
• Top with tomatoes.
• Refrigerate for a while.
• Serve with your favorite cracker or toasted baguettes.

RANCH BLT DIP

Steps:

• Set aside 2 tablespoons tomato for garnish. In a small bowl, combine cream cheese and salad dressing. Add the bacon, celery, onion, sugar and remaining tomato; mix well. Cover and refrigerate for at least 1 hour., Garnish with reserved tomato. Serve with assorted crackers or toasted bread slices.

BLT DIP

Steps:

• Preheat oven to 325 degrees F.
• Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
• Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
• In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
• Cut out the core of the lettuce head to form a bowl for the dip.
• To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.

HOT BLT DIP

Steps:

• Preheat oven to 350.
• Fry the bacon adding the garlic at the last 2 minutes of cooking time then set to drain on paper towels. Chop up the bacon.
• In medium bowl, beat mayonaisse, sour cream, cheeses, green onion, bacon and garlic.
• Fold in tomato.
• Place in bread bowl if desired or put in casserole dish.
• Bake for 20 minutes.
• Serve with assorted crackers or bread.

PARTY FAVORITE BLT DIP

Steps:

• Combine all ingredients and chill for at least two hours.
• Serve with chips, crackers, or raw veggies such as cauliflower or cucumber slices.
• Also makes a nice bread bowl filler. :).

BLT DIP (TASTE IS AMAZING!)

Steps:

• Blend all ingredients well in large bowl.
• Refrigerate at least 2 hours before serving.
• I like to take a large loaf of Italian Bread, and cut a section of the bread out of the top, to form a"well", and cut up the bread that I remove from the"well" into large cubes for dipping, and pour the dip into the"bread bowl".
• Then place the bread loaf on a large platter, and arrange the cubes of bread around it!
• This makes for an attractive and delicious presentation!
• Can also be served with cocktail rye, or chips.
• This makes a lot of dip, so for smaller groups, cut recipe in 1/2.

FAMILY FAVORITE BLT DIP (MY MOST REQUESTED RECIPE)

Steps:

• 1. Combine cream cheese, ranch seasoning packet, and sour cream in a medium bowl. Using a hand mixer, beat well. Spread into shallow casserole dish. Refrigerate 1-2 hours before serving.
• 2. Just before serving, top with lettuce, cheddar cheese, tomatoes, scallions and bacon. Serve with bagel chips, toasted baguettes, large garlic rye rounds, assorted crackers or potato chips.

THE BEST BLT DIP

Steps:

• In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

CHARLESTON BLT DIP

Steps:

• Mix all ingredients in large bowl until well blended. Cover.
• Refrigerate until ready to serve.

EASY BLT DIP

Steps:

• In a mixing bowl, blend together the sour cream & mayonnaise.
• Add cheddar cheese, tomatoes, bacon & celery & mix well.
• Refrigerate at least 1 hour before serving with a variety of crackers and/or large corn scoops.