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”This is a quick and easy dip to bring to your next potluck,” says Cathleen Bushman from Geneva, Illinois. ”I serve it with potato chips and always receive lots of compliments.”
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 114 calories, 11 g fat (3 g saturated fat), 16 mg cholesterol, 109 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
Originally published as BLT Dip in Taste of Home August/September 2006, p47
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on Apr. 13, 2011 by kodiedog37
I always make this dip for special occasions, everyone always asks me to make it!! I do make a few changes though, I had a few splashes of hot sauce to taste and add about 1/2 a tablespoon of onion powder. I omit the cheddar cheese. I also carve out a head of lettuce an serve it in there, makes a nice presentation.
Reviewed on Apr. 03, 2011 by gmhale
was wonderful -- I "cheated" and used "Real Bacon" wound in the condiments section (way less fat and mess!!!) and pulsed it through the food processor -- it was a hit.
Reviewed on Nov. 05, 2010 by pearlrvr
Although this was pretty good as-is, I would substitute cream cheese for the mayo next time
Reviewed on Oct. 05, 2010 by Amy the Midwife
I also found it to need garlic and onion powder.
Reviewed on Sep. 18, 2010 by missis
delish ! i add bacon bits instead of bacon strips. gives it more bacon flavor. half mayo.
Reviewed on Sep. 13, 2010 by curlybiscuit1
I thought this was just okay. I served it at my son's 22nd birthday party. The young adults loved it. After reading other reviews, I think adding garlic powder and dill would help tremendously.
Reviewed on Aug. 01, 2010 by critdog
I think it could use a little more bacon..was delicious
Reviewed on Jun. 22, 2010 by Halfways
Easy and delish..I added some cream cheese as well, plus some dill and garlic pwd.
Reviewed on May. 18, 2010 by MaryThompson
made it to last a couple days for weekend appetizer. It was gone in 10 minutes! Family has asked me to definetly make it again. Served with 2 different crackers & good Pumpernickel bread.
Reviewed on May. 08, 2010 by gina_h
I always get compliments on this dip and it is often requested. I add a bit of garlic powder to the mix.
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