This delicious BLT dip recipe is inspired by the classic breakfast sandwich. It’s made with bacon, sour cream, and zesty Ranch seasoning.
A bacon, lettuce, and tomato sandwich is a breakfast classic. They are tangy, crunchy, and delicious. The only thing better than a BLT sandwich is BLT dip!
BLT dip pulls in all of the ingredients of a BLT sandwich and combines them with sour cream and Ranch seasoning. This makes a tangy and delicious dip. It’s perfect for a brunch party or an afternoon of watching sports.
Recipe for BLT Dip
This is a simple BLT dip recipe. It’s quick, easy, and delicious!
- Sour cream
- Ranch seasoning
- Shredded cheese
In a small serving bowl, combine 12 ounces of sour cream with 3 tablespoons of mayonnaise and 2 tablespoons of Ranch seasoning.
Add in 1 pound of cooked bacon pieces. Stir until the bacon is evenly distributed throughout the sour cream mixture. This is the base of the BLT dip.
Spread the base into a shallow baking dish. Next, sprinkle about 4 ounces of shredded cheddar cheese, or a cheese blend, over the base.
Then add thinly sliced Romaine lettuce and quartered cherry tomatoes over the cheese.
Finally, top the dip with another ounce of cooked bacon pieces.
How to Serve BLT Dip
Serve this delicious bacon dip in a shallow baking dish. The shallow dish makes it easier to get a full scoop of flavor in every bite.
Crackers are the perfect complimentary dipping vessel too. They add another level of crunch and salty flavor. Ritz crackers are my favorite for this dip.
Another option is to use slices of toasted baguette! The toasted bread will make the dip even more like the classic sandwich. But you only need one hand for eating it!
Store leftover dip in the refrigerator for up to 24 hours. Cover the serving container in a tight layer of plastic wrap before storing. I don’t recommend storing this dip for longer than a day because the lettuce wilts. And the bacon loses its crunch after absorbing the moisture from the sour cream.
More Cold Dip Recipes
Additional BLT Dip Tips
Cut the Bacon Before Cooking
Make cooking this dip easier and chop the raw bacon into small pieces before cooking it. The smaller pieces will fry faster. Plus, it’s a little easier to cut raw bacon!
Fry the bacon pieces in a small cast iron pan. Cast iron conducts heat evenly. That results in the bacon cooking evenly and not burning in spots. And cooking bacon in cast iron also helps season the cast iron. This article from Bon Appetit has great advice on how to, and how not to, cook bacon.
Other Ingredient Options
The three main components this dip needs are bacon, lettuce, and tomato. Everything else can be added to your taste. I love the addition of cheddar cheese. You could also add:
- Green onions (for an extra flavorful crunch)
- Cooked onions (cook a bit of diced onion with the bacon)
- Cream cheese (use half the amount of sour cream and sub in cream cheese for the other half)
Can You Prepare This Ahead of Time?
The answer is yes. And no. The sour cream mixture may be prepared in advance and stored in the refrigerator for up to 24 hours. The bacon may also be prepared a day in advance and stored in the fridge. I don’t recommend mixing them together ahead of time. The bacon may lose some of its crunchiness.
I also don’t recommend preparing the lettuce or tomatoes in advance. The lettuce especially. It will wilt and the edges will brown if cut a day in advance.
This delicious recipe for BLT dip is a crowd pleaser. It has all of the delicious flavors of the classic sandwich. Plus, an added tangy creaminess.
- 1 lb bacon chopped into pieces
- 12 oz sour cream
- 3 tbsp mayonnaise
- 2 tbsp Ranch seasoning
- 4 oz shredded cheddar cheese
- 1 cup Romaine lettuce thinly chopped
- 1 cup cherry tomatoes quartered
- Chop 1 lb raw bacon into small pieces and fry until thoroughly cooked.
- In a small serving bowl, combine 12 ounces of sour cream with 3 tablespoons of mayonnaise and 2 tablespoons of Ranch seasoning.
- Stir in cooked bacon pieces until the bacon is evenly distributed throughout the sour cream mixture. Set aside about 1/4 cup of bacon pieces.
- Spread the mixture into a shallow baking dish.
- Sprinkle 4 ounces of shredded cheddar cheese over the bacon and sour cream mixture.
- Add thinly sliced Romaine lettuce and quartered cherry tomatoes over the cheese.
- Top with remaining bacon pieces.
- Serve with Ritz crackers or toasted baguette.