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BLT Dip Recipe
BLT Dip Recipe photo by Taste of Home

BLT Dip Recipe

Read Reviews (61)
4.79 61
Publisher Photo
Fans of bacon, lettuce and tomato sandwiches will fall for this creamy dip. It's easy to transport to different functions and always draws recipe requests. —Emalee Payne, Eau Claire, Wisconsin
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:48 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 48 servings

Ingredients

  • 2 cups (16 ounces) sour cream
  • 2 cups mayonnaise
  • 2 pound sliced bacon, cooked and crumbled
  • 6 plum tomatoes, chopped
  • 3 green onions, chopped
  • Crumbled cooked bacon or thinly sliced green onions, optional
  • Assorted crackers or chips

Nutritional Facts

1 serving (2 tablespoons) equals 123 calories, 12 g fat (3 g saturated fat), 15 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips. Yield: 6 cups.
Originally published as BLT Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p33

Nutritional Facts

1 serving (2 tablespoons) equals 123 calories, 12 g fat (3 g saturated fat), 15 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Reviews for BLT Dip(61)

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 11, 2013

We just had a office potluck, i tripled this recipe, and it was gone in 2 hrs... I served it with wheat thins.. Very addicting...

MY REVIEW
Reviewed Sep. 4, 2013

I halved the recipe as was just serving it for family. I should have made the entire batch! Everyone loved it! Very creamy with such a meaty, bacon-y flavor.

MY REVIEW
Reviewed Aug. 3, 2013

I enjoyed this recipe at our local Pinochle Club and it was delicious - a great success. I will make this one for sure!

MY REVIEW
Reviewed Jul. 31, 2013

I have made this recipe and it is absolutely awesome - wouldn't change it a bit and it is loved by everyone - and it is so simple

MY REVIEW
Reviewed Jul. 26, 2013

We've made this multiple times. We slip the skins off our gardens tomatoes. We course cut the bacon with kitchen shears and when it's done cooking give it a quick chop in the food processor. Rather than cooking stove top I put all the bacon on a grilling rack set in a rimmed sheet, put it in a cold oven and turn it to 350. The slow warm up renders a lot of fat and I don't have to watch or turn it. So easy to do pounds of bacon at once and while it cooks I do something else.

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