A quick and easy recipe for BLT Dip! This favorite sandwich has been transformed into a creamy, bacon-y dip that’s guaranteed to be a hit at any party or potluck! Recipe includes a how-to video!
An Easy Summer Dip Recipe
Something a bit more savory than last week’s fruit dip recipe! My BLT dip ticks all the boxes in terms of savory, satisfying, and simple! Everything you’re looking for in a party or potluck recipe is right here in front of you.
As you’d expect of any dip recipe, this one comes together quickly and easily. As you’d hopefully also expect, I’ll be walking you through all the steps (even though they’re easy!) in the post and in my how-to video.
Let’s get to it!
What You Need for BLT Dip
Brief overview. Recipe is easy, what I use…
- Bacon, Lettuce, & Tomato. Let’s get the obvious out of the way first. No BLT dip would be complete without these three main ingredients. For best results I recommend cooking and crumbling your own bacon (rather than using pre-packaged bacon pieces or “bits”, shredding your lettuce (and making sure it’s very dry before using) and then scoop out the seeds from your tomato (otherwise they can make your dip watery).
- Cream cheese. This is the base of our dip. It helps make it sturdier (rather than being too soft and creamy) and adds an excellent flavor that pairs perfectly with our flavor trio above.
- Sour cream. This makes the dip smoother and creamier and also adds to the flavor. Keep in mind that if you taste the dip immediately after preparing, you might initially think there’s too much sour cream! Let the dip sit in the fridge for at least an hour or two once prepared. The flavors will develop and meld together beautifully.
- Mayo. This adds creaminess to the dip and also helps to mellow out the flavors (so it’s not all tang from the cream cheese and sour cream). Regular mayo, light, or olive oil mayo will all work here.
- Spices. This recipe is seasoned with garlic powder, onion powder, smoked paprika (though you can substitute regular paprika if needed), and black pepper. They give a robust flavor to the dip!
- Cheese. Cheddar or Colby jack cheese works well here. I recommend a finely shredded cheese, as a thicker shred doesn’t distribute as evenly over the crackers and bread.
- Green onion. This is optional, but it adds a nice, fresh flavor to the dip.
This is just an overview of the ingredients that I use and why I use them. For the full recipe please scroll down to the bottom of the post!
How to Make BLT Dip
- Stir together softened cream cheese, sour cream, mayo, spices, and some (5 crumbled pieces) of your bacon.
- Layer into a serving dish. A pie plate or 8×8 baking dish works well here. I like to use a quiche dish that I got years ago.
- Prep your veggies! Shred your lettuce, finely slice your scallion, seed and dice your tomato. And if you haven’t already crumbled or finely chopped the rest of your bacon, do that now!
- Assemble your toppings! Layer lettuce, tomato, bacon, green onion, ad cheese over the top of your dip layer.
All that’s left to do is cover your dip and let it sit in the refrigerator for several hours before serving.
SAM’S TIP: BLT dip should be refrigerated when not being enjoyed. It can sit out at room temperature (75F/24C) for up to two hours, but if you are trying to serve it outside I recommend keeping in a cooler or storing the dish in a larger dish that’s filled with ice.
Frequently Asked Questions
Crackers, tortilla chips, thin slices of toasted (or un-toasted!) baguette, and even classic potato chips all make for great dippers for BLT dip.
BLT dip can be prepared up to 3 days in advance. Make sure you have thoroughly dried your lettuce after washing and have seeded your tomatoes (then dab off any extra tomato juice from the diced tomatoes with a paper towel), otherwise you may have a layer of moisture sitting on top of your cream cheese layer.
Store covered in the refrigerator until ready to serve and do not freeze.
More Party Pleasers to Try:
If you make this recipe, please leave me a comment and let me know what you think!
- 16 oz cream cheese softened (453g)
- 1 ½ cups sour cream 340g
- ½ cup mayonnaise 118g
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 8 slices cooked bacon divided
- 1 cup shredded lettuce
- 2 plum or Roma tomatoes diced and seeds removed
- 1 cup shredded cheddar or colby jack cheese 113g
- 1 green onion sliced
- Crackers, toasted bread slices, chips, or any other dipping options you would like.
- 9 ½” pie plate
- Place cream cheese in a large bowl and stir until smooth (I like to use an electric mixer to make this easy, but if your cream cheese is soft enough you can simply stir by hand with a spoon or spatula).
- Add sour cream, mayo, paprika, garlic powder, onion powder, and ¼ teaspoon black pepper and stir until completely combined and mixture is smooth.
- Crumble or finely chop 5 slices of bacon and stir into the cream cheese mixture until well-combined. Chop remaining bacon and set aside.
- Spread cream cheese mixture evenly into ungreased pie plate.
- Top with shredded lettuce then tomato, shredded cheese, green onion, and remaining bacon. If desired, sprinkle additional ground black pepper over the surface of the dish.
- Cover and refrigerate at least 1 hour and up to 24 hours before serving with crackers, bread, chips, etc. Enjoy!