Yes, it’s time for BLT served in yet another new way. BLT Dip! I’ve seen it on so many blogs that I had to make my own effort at creating this dish. I had definite ideas on how this dip should roll. I wanted a cold dip that tasted exactly like a BLT, scooped up with tortilla chips.
I started by mixing 16 ounces of room temperature cream cheese, a cup of sour cream and a cup of plain yogurt together. Most recipes called for mayo and I have avoiding it when possible and substituting yogurt. I added a teaspoon of lemon juice to replicate the lemon flavor in mayo.
The base still tasted a bit bland to me so I added about a half teaspoon of horseradish for a little more kick and a teaspoon of ketchup. I whisked it together again, did a taste test, and added another teaspoon of ketchup and a half teaspoon of salt. Another whisk together and it tasted just right. None of the flavors stuck out, they all melded together very well.
While I was mixing the base of my dip I had finely diced a half pound of bacon and fried it in a skillet until it was all crispy and browned. I put the bits onto paper toweling and set it aside.
I diced a 1/2 cup of green onions and several tomatoes fresh from the vine. I inhaled deeply and smelled the luscious tomatoes. Store bought tomatoes, organic or not, just don’t smell as fresh and earthy. When they ripen on the vine there is no better scent or flavor! I love fresh veggies this time of year.
I’d bought a bag of spring mix lettuce that included radicchio, and I chopped a handful into strips. I thought I needed a little more greens so I also chopped a handful of fresh spinach in to strips since I’d used the last of the lettuce mix.
I started to plate my BLT dip by spreading the base into the serving dish. I sprinkled the bacon over the top and then decided it would probably fall all over the place as we dipped our toast points, so I stirred the bacon into the cream cheese mixture. Much better idea!
For the rest of the plating, I simply layered on half of the tomatoes, half of the green onions, and half of the lettuce, then repeated the layers. I topped the dip with a generous layer of shredded Colby jack cheese, then a sprinkling of lettuce for garnish. It looked so pretty!
Now that was BLT dip! Eaten on crunchy toast points, it was like a sandwich but better. In one mouthful you’d get a piece of bacon; another would have more cheese and lettuce. All wrapped up in the cream cheese base, it was a mouthful of deliciousness.
The recipe makes a large amount and it was excellent the next two days as well. I liked it served with tortilla chips as well as the toast points. A person could eat a lot of that dip! I’m just sayin’. As I head for the treadmill. I was a bad girl. You are warned!
16 ounces cream cheese, room temp
1 cup sour cream
1 cup plain yogurt
1 teaspoon lemon juice
½ teaspoon horseradish
½ teaspoon salt
2 teaspoons ketchup
2 large tomatoes, finely diced
½ lb bacon, finely chopped and fried until crisp
1 cup cheese, shredded (I used Colby jack)
1/2 cup green onions, diced
1 cup lettuce, cut into fine strips
Mix cream cheese, sour cream and yogurt until smooth. Add lemon juice, horseradish and ketchup, whisking until smooth again. Stir in fried bacon and spread dip onto a small platter.
Layer platter with half of the remaining vegetables; repeat. Top with shredded cheese and a final sprinkling of lettuce.