I’m sharing a BLT Dip Recipe With Cream Cheese that layers bacon, lettuce and tomato into a creamy spread for crostini, garlic bread or pita chips.

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I love turning BLT flavors into something dangerously dippable. This Blt Dip Recipe With Cream Cheese captures the smoky snap of crisp bacon folded into tangy cream cheese, but it is not your grandma’s spread.

I always bring it when someone’s asking for Best Side Dishes To Take To A Party because it disappears fast, people scoop like it’s going out of style. I cant promise you’ll stop making it or that neighbours wont show up unannounced, but if you like bold punchy bites this one will make you rethink what a dip can do.

Ingredients

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Cream cheese: rich and creamy, adds tang and body, mostly fat, little protein
Mayonnaise: silky, keeps dip smooth, high in fat so rich but flavorful
Sour cream: adds mild tang and creaminess, some calcium and probiotics sometimes
Bacon: smoky, salty, crisp little protein bites, high in sodium and fat
Cheddar: sharp cheese brings bold flavor, adds protein and melty cheesiness
Tomato: fresh, juicy, gives acidity and slight sweetness plus vitamin C and fiber
Green onions: bright oniony snaps, low calorie, lifts richness with subtle sharpness

Ingredient Quantities

8 ounces (225 g) cream cheese, softened

1/2 cup (120 ml) mayonnaise

1/2 cup (120 ml) sour cream

1 cup (about 100 g) shredded sharp cheddar cheese

6 to 8 slices thick cut bacon, cooked crisp and crumbled

1 medium tomato seeded and diced (about 1 cup)

2 green onions, thinly sliced

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Optional chopped chives for garnish

How to Make this

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1. Preheat oven to 350°F (175°C) if you want the dip warm and melty, otherwise skip the bake and chill it later.

2. Cook 6 to 8 slices thick cut bacon until very crisp, drain on paper towels, then crumble; save about 2 tablespoons of the crumbles for topping.

3. Seed and dice the tomato, then press the pieces between paper towels to remove excess moisture; set aside a few tablespoons for garnish.

4. Let 8 ounces cream cheese come to room temp so it softens, then beat it with 1/2 cup mayonnaise and 1/2 cup sour cream until totally smooth.

5. Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt, but be careful with the salt since bacon is salty.

6. Fold in 1 cup shredded sharp cheddar, most of the crumbled bacon, the seeded diced tomato, and 2 thinly sliced green onions until evenly combined.

7. Transfer the mixture to a small ovenproof dish and smooth the top; sprinkle a little extra cheddar and the reserved bacon on top for color and crunch.

8. Bake about 15 to 20 minutes until bubbly and slightly golden on top, or if you prefer cold dip, cover and chill at least 1 hour to let flavors meld.

9. Finish with the reserved tomato, green onions and optional chopped chives for garnish, then serve with crostini, garlic bread or pita chips.

Equipment Needed

1. Ovenproof baking dish, small (about 1 quart or 8 by 8 inch)
2. Skillet or frying pan for cooking bacon
3. Large mixing bowl
4. Hand mixer or a sturdy whisk
5. Rubber spatula
6. Measuring cups and measuring spoons
7. Chef knife and cutting board
8. Paper towels and a small strainer for pressing out tomato juice

FAQ

Q: How long will the BLT dip keep in the fridge? A: Stored in an airtight container it will keep 3 to 4 days, but the tomatoes and green onions get soggy fast so it's best to add them just before serving or within 24 hours, and let the dip sit at room temp about 15 to 20 minutes before serving so it's easier to scoop.

Q: Can I make this ahead of time? A: Yes, you can make the cream cheese mayo sour cream base a day or two ahead and keep it chilled, but store the tomatoes and green onions separately until you're ready to serve; bacon stays crisp longer if kept in a separate container and crumbled right before mixing.

Q: Can I bake the dip? A: Absolutely, spread the dip in an oven safe dish and bake at 350 F (175 C) for 15 to 20 minutes until bubbly and slightly golden on top, or pop it under the broiler for a minute for color but watch it closely so it doesnt burn.

Q: Any tricks to stop the dip getting watery? A: Yep, seed and drain the tomato well or pat the diced pieces dry with a paper towel, and use thick cut bacon cooked crisp; also avoid over-mixing once the tomatoes are added so they dont break down.

Q: Can I make a lighter or vegetarian version? A: For lighter, swap half the mayo or sour cream for plain Greek yogurt, or use low fat cream cheese but expect a softer texture; for vegetarian try smoky tempeh bacon or coconut bacon and add a pinch of smoked paprika for that bacon-y flavor.

Q: Can I freeze BLT dip? A: I dont recommend freezing the finished dip because cream cheese and tomatoes change texture, but you can freeze the base (cream cheese mayo sour cream and spices) for up to a month without the tomato and onions, thaw in the fridge then stir in fresh toppings.

BLT Dip Recipe Substitutions and Variations

Cream cheese: swap with equal parts full fat ricotta or Neufchatel — ricotta makes it lighter and a bit grainy, Neufchatel is almost the same but lower fat. Chill if it seems too soft.
Mayonnaise: use plain Greek yogurt or extra sour cream 1:1 for a tangier, lighter dip, or try half mayo half yogurt if you want the classic mayo taste but less fat.
Bacon: sub crispy turkey bacon, pancetta, or smoked tempeh for a vegetarian-ish option; turkey is milder so taste for salt, tempeh adds a nice smoky chew.
Sharp cheddar: use Monterey Jack, Colby, or smoked gouda for a milder melt or more smoke, grate fresh for best texture and melt.

Pro Tips

– Soften the cream cheese right before you mix it, not at the last minute. Pop it in the microwave for 8 to 12 seconds, then press with a spoon and repeat if needed. Don’t blast it or it’ll get oily and weird, and if you heat it too long the texture won’t come back.

– Dry the tomato like your life depends on it, otherwise the dip gets watery. Seed it, pat it between paper towels and even press gently with another towel for a minute. You can also toss the tomato with a pinch of salt and let it sit 5 to 10 minutes, then pat it dry again so the flavors still come through but no liquid leaks out.

– Make the bacon extra crisp and keep some crumbles separate for topping so you have crunch, not soggy pieces. Bake strips on a rack over a sheet pan for even crisping and less mess, or use a cold pan and slow fry then drain well on paper towels. Chop with kitchen shears right into a bowl, it’s faster and cleaner than a knife.

– If you want it warm bake it only until it’s bubbly and just starting to brown on top, otherwise chill it at least an hour so the flavors meld. If you make it ahead skip adding most of the tomato until serving so it stays fresh, and reheat small portions in short bursts in the microwave stirring between each burst so it heats evenly.

BLT Dip Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing a BLT Dip Recipe With Cream Cheese that layers bacon, lettuce and tomato into a creamy spread for crostini, garlic bread or pita chips.

Servings

servings

Calories

321

kcal

Equipment: 1. Ovenproof baking dish, small (about 1 quart or 8 by 8 inch)
2. Skillet or frying pan for cooking bacon
3. Large mixing bowl
4. Hand mixer or a sturdy whisk
5. Rubber spatula
6. Measuring cups and measuring spoons
7. Chef knife and cutting board
8. Paper towels and a small strainer for pressing out tomato juice

Ingredients

8 ounces (225 g) cream cheese, softened
1/2 cup (120 ml) mayonnaise
1/2 cup (120 ml) sour cream
1 cup (about 100 g) shredded sharp cheddar cheese
6 to 8 slices thick cut bacon, cooked crisp and crumbled
1 medium tomato seeded and diced (about 1 cup)
2 green onions, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Optional chopped chives for garnish

Directions

Preheat oven to 350°F (175°C) if you want the dip warm and melty, otherwise skip the bake and chill it later.
Cook 6 to 8 slices thick cut bacon until very crisp, drain on paper towels, then crumble; save about 2 tablespoons of the crumbles for topping.
Seed and dice the tomato, then press the pieces between paper towels to remove excess moisture; set aside a few tablespoons for garnish.
Let 8 ounces cream cheese come to room temp so it softens, then beat it with 1/2 cup mayonnaise and 1/2 cup sour cream until totally smooth.
Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt, but be careful with the salt since bacon is salty.
Fold in 1 cup shredded sharp cheddar, most of the crumbled bacon, the seeded diced tomato, and 2 thinly sliced green onions until evenly combined.
Transfer the mixture to a small ovenproof dish and smooth the top; sprinkle a little extra cheddar and the reserved bacon on top for color and crunch.
Bake about 15 to 20 minutes until bubbly and slightly golden on top, or if you prefer cold dip, cover and chill at least 1 hour to let flavors meld.
Finish with the reserved tomato, green onions and optional chopped chives for garnish, then serve with crostini, garlic bread or pita chips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.