Introduction to BLT DIP
BLT Dip brings the familiar flavors of a bacon, lettuce, and tomato sandwich to a scoopable party appetizer. The creamy base is seasoned with garlic, onion, and dill, then folded with crisp lettuce, juicy tomatoes, bacon, and green onions.
This is a no-cook recipe once the bacon is ready, so it comes together quickly for game days, potlucks, holidays, and casual gatherings. You can mix the base ahead of time and add the vegetables close to serving so they stay fresh and crisp.
Why You'll Love This BLT DIP
- The creamy dip uses simple ingredients that are easy to find at any grocery store.
- Cooked bacon adds smoky, savory flavor and a little crunch to every scoop.
- Fresh lettuce, tomatoes, and green onions give the rich base a crisp contrast.
- The dip can be prepared ahead, which makes it useful when you are feeding a crowd.
- It works with crackers, toasted bread, pita chips, pretzels, or fresh vegetables.
Ingredients for BLT DIP
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 8 slices cooked bacon, crumbled (plus extra for topping)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup sliced green onions
For the best texture, use softened cream cheese and fully cooled bacon. Drain the diced tomatoes well, and pat the lettuce dry so excess moisture does not thin the dip. The exact ingredients are 16 oz cream cheese, softened; 1 cup sour cream; 1 cup mayonnaise; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried dill; 8 slices cooked bacon, crumbled (plus extra for topping); 1 cup shredded lettuce; 1 cup diced tomatoes; and ½ cup sliced green onions.
How to Make BLT DIP
Step 1: Prepare the Bacon and Vegetables
If the bacon is not already cooked, cook 8 slices in a skillet over medium heat until browned and crisp, about 8 to 12 minutes, turning as needed. Transfer it to a paper towel-lined plate, let it cool, and crumble it. Reserve a little extra bacon for topping if desired. Shred the lettuce, dice the tomatoes, and slice the green onions. Drain and gently pat the tomatoes dry.
Step 2: Soften the Cream Cheese
Set the cream cheese on the counter for about 30 to 45 minutes, until it is soft enough to stir easily. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F. Softening it first helps prevent lumps in the finished dip.
Step 3: Mix the Creamy Base
Place the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and dried dill in a medium mixing bowl. Stir with a sturdy spoon or beat with a hand mixer on low speed until the mixture is smooth and evenly seasoned. Scrape the sides and bottom of the bowl as needed.
Step 4: Fold in the BLT Ingredients
Add the crumbled bacon, shredded lettuce, diced tomatoes, and sliced green onions to the bowl. Fold everything together gently with a spatula until the ingredients are distributed without crushing the tomatoes or compacting the lettuce. Reserve some bacon and green onions for the top if you want a more finished presentation.
Step 5: Chill the Dip
Cover the bowl and refrigerate the dip for at least 30 minutes before serving. Chilling gives the seasonings time to blend and firms the texture slightly. The dip can be made up to 24 hours ahead, but for the freshest lettuce and tomatoes, add those vegetables shortly before serving.
Step 6: Garnish and Serve
Spoon the chilled dip into a serving bowl and sprinkle it with the reserved bacon and green onions. Serve it cold with crackers, sturdy chips, toasted baguette slices, pita chips, or fresh vegetables. Keep the bowl chilled while serving, and refrigerate leftovers within 2 hours.
Tips for Success
- Use full-fat cream cheese for the thickest, creamiest dip, since reduced-fat varieties can make the mixture softer.
- Drain the tomatoes carefully because their juice can make the dip watery after it sits.
- Let the bacon cool completely before mixing it in so it stays crisp and does not soften the creamy base.
- For a smoother base, use a hand mixer before adding the bacon and vegetables, then fold those ingredients in by hand.
- If the dip will sit out at a party, set the serving bowl over a larger bowl filled with ice and replace the dip as needed instead of leaving the full batch at room temperature.
Equipment Needed
- Medium mixing bowl
- Rubber spatula
- Skillet for cooking the bacon
Variations
- For a milder dip, replace half of the green onions with finely chopped chives and use a little less garlic powder.
- For extra crunch, add a small amount of finely chopped celery just before serving, keeping in mind that it is an optional addition.
- For a smoky version, use smoked bacon and add a small pinch of smoked paprika to the creamy base.
- For a lighter-tasting spread, serve the dip on toasted baguette slices with an extra layer of shredded lettuce underneath.
- For individual portions, spoon the dip into small cups and top each one with bacon, tomatoes, and green onions before serving.
Serving Suggestions
Serve BLT Dip cold or well chilled with sturdy crackers, tortilla chips, kettle chips, toasted bread, pita chips, pretzels, celery sticks, cucumber slices, or bell pepper strips. The dip is thick enough for hearty dippers, but soft bread and vegetables also work well. If you are serving it at a buffet, put out a smaller bowl and refill it from the refrigerator rather than leaving the entire batch out. Perishable foods should not remain at room temperature for longer than 2 hours, or longer than 1 hour when the temperature is above 90°F.
FAQs about BLT DIP
Can I make BLT Dip ahead of time? Yes. You can make the creamy base and refrigerate it for up to 24 hours. For the freshest texture, fold in the lettuce and tomatoes a few hours before serving or just before serving. Keep the covered dip refrigerated at 40°F or below.
How long does BLT Dip last in the refrigerator? Store leftovers in a covered container in the refrigerator and use them within 3 to 4 days. The lettuce and tomatoes will soften over time, so the dip is best on the day it is made.
Can I use turkey bacon in this dip? Yes. Fully cooked turkey bacon can replace the regular bacon, though the flavor and texture will be a little different. Cool it completely and crumble it before folding it into the dip.
Can BLT Dip be frozen? Freezing is not recommended. The sour cream, mayonnaise, cream cheese, lettuce, and tomatoes can separate or become watery after thawing, which changes the texture of the dip.
What can I use instead of dried dill? You can leave out the dried dill or replace it with a small amount of chopped fresh dill. Because fresh herbs vary in strength, add them gradually and taste the creamy base before mixing in the vegetables.
Final Thoughts
BLT Dip is an easy way to turn familiar sandwich ingredients into a make-ahead appetizer with plenty of creamy texture and savory bacon flavor. Keep the dip cold, drain the tomatoes well, and add a little extra bacon on top just before it reaches the table.
Looking for more? This recipe is part of our roundup of 6 Best Party Dips That Make Feeding A Crowd Easy This Season.
BLT DIP
Ingredients
Equipment
Method
- Cook and cool the bacon, then crumble it while preparing the lettuce, tomatoes, and green onions.
- Stir the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and dried dill until smooth.
- Fold in the bacon, lettuce, tomatoes, and green onions, reserving some bacon for topping.
- Cover and refrigerate the dip for at least 30 minutes before serving.
- Top with reserved bacon and green onions, then serve cold with sturdy dippers.
- Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
Nutrition
Notes
- Drain and pat the diced tomatoes dry before adding them to the dip.
- Keep the dip refrigerated at 40°F or below until serving.
- Do not leave the dip at room temperature for more than 2 hours, or more than 1 hour above 90°F.
