BLT Dip with Cream Cheese
This cold BLT dip has a cream cheese and cheddar base with crispy bacon, tomatoes, and romaine. Serve it with crackers for an appetizer that needs no baking.
Ingredients
- 1 teaspoon extra virgin olive oil
- 10 slices bacon
- 200 g cream cheese softened
- 120 g sour cream
- 120 g mayonnaise
- ¼ teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 240 g cheddar cheese shredded and divided
- 2 tomatoes chopped and divided
- 50 g romaine lettuce shredded
- Crackers for serving
Instructions
- Heat 1 teaspoon extra virgin olive oil in a skillet over medium heat. Add 10 slices bacon , and cook until crispy. Transfer to a paper towel-lined plate to drain, then let cool and chop into small pieces.
- In a large bowl, mix 200 g cream cheese , 120 g sour cream, and 120 g mayonnaise until smooth and evenly combined.
- Stir in ¼ teaspoon salt, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Pat the 2 tomatoes , chopped, dry with paper towels. Fold 180 g cheddar cheese, most of the tomatoes, and most of the chopped bacon into the creamy base, reserving the remaining tomatoes and bacon for the topping.
- Spread the mixture into a serving dish. Top with the 50 g romaine lettuce, shredded, remaining 60 g cheddar cheese, and the reserved tomatoes and bacon.
- Refrigerate the assembled BLT dip for 15 minutes, then serve cold with crackers.
Notes
Check the base: Smooth out any cream cheese lumps before adding the bacon and tomatoes; vigorous mixing afterward can break up the tomatoes.
Drain the bacon well: Leave the rendered fat in the skillet and drain the cooked bacon on paper towels so excess grease does not make the dip oily.
Choose sturdy crackers: The thick base and chunky mix-ins need crackers strong enough to hold a generous scoop.
Nutrition
Calories: 364kcal | Carbohydrates: 4g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 499mg | Potassium: 184mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1038IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 0.4mg
