BLT Dip is a no-bake appetizer with layers of cream cheese, tomatoes, green onions, bacon and cheddar cheese. This recipe is great for taking to a potluck or BBQ and tends to be the first thing to go.
BLT DIP RECIPE
Somehow back when I worked for General Mills I was nicknamed the “Dip Queen”. I proudly carried the nickname around because I love, love, love any kind of dip because it’s noncommittal food that can be eaten while walking around a party.
I even made a Baked BLT Dip for Betty Crocker which was similar to this dip but obviously by the name has to be baked. When you think potluck and BBQ you want a recipe that doesn’t have to be babysat or kept cold or warm. Low maintenance.
Not only is this BLT Dip exactly that, it takes under 5 minutes to prepare. Sometimes dips that are named after something else don’t always taste like it. But this BLT Dip tastes like a BLT – spot on.
WHAT IS IN BLT DIP?
Well you have your essential bacon, lettuce, and tomato with some green onions and cheddar cheese. For me, what really gives it that authentic is a little bit of mayonnaise mixed in with the cream cheese.
Oh and served with toasted baguette slices which serves as your toasted bread in a classic BLT sandwich. Ya’ll it’s good.
OTHER DIP RECIPES:
Yield: 20 servings
This BLT Dip is a no-bake appetizer with layers of cream cheese, tomatoes, green onions, bacon and cheddar cheese. This BLT Dip recipe is great for taking to a potluck or BBQ and tends to be the first thing to go.
package cream cheese, softened
grated Parmesan cheese
finely chopped Romaine lettuce
cooked and crumbled
shredded cheddar cheese
Toasted French bread baguette slices
In a small bowl, mix cream cheese, mayonnaise and Parmesan cheese until blended well; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with sliced baguettes.
This can be made ahead of time but is best served the same day or the lettuce will get soggy. You can prepare the bottom cream cheese layer a day ahead of time and bring toppings in baggies if transporting somewhere. Then layer them on site.
Source: Taste of Home