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READY IN 25 mins

The Best BLT Dip

Read Reviews (36)

"I cannot go to a gathering, event or party without someone asking me if I brought my BLT dip...a crowd pleaser! Have your guests dip the toast triangles in the dip and wait for the ooh's and ahh's. The toast is what makes this recipe a genuine BLT impersonator!" — Christine

Ingredients Edit and Save

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Original recipe makes 25 30 servings Change Servings

1 pound bacon
1 tomato, chopped
1 (32 ounce) jar mayonnaise
32 ounces sour cream

1/2 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf sliced white sandwich bread

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Directions

In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

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PREP 25 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 31, 2005

This is a great dip, however I made a few modifications the second time I made it. The original dip had too much mayo, it also yielded too much dip overall and the ratio of bacon was off. So I used 1 cup of mayo, 2 cups of sour cream, 1 lb of bacon, 1/4 tsp of garlic powder, 1 tomato, and salt and pepper to taste. For dipping I put out a fresh loaf of sourdough bread cut up in chunks. It was a huge hit!

—Carolyn

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Most Helpful Critical Review

Jul 19, 2006

I just can't seriously believe the submitter of this recipe meant 4 cups mayonnaise, plus 2-3 cups sour cream. Something must have gotten changed before the recipe was posted.

—SELEA

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49 Ratings

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May 26, 2008

There is no way that you should use the massive amount of mayo and sour cream! However, this recipe is basically good because the addition of garlic powder and pepper is brilliant (careful with salt - think of all that bacon!) I made it with 1 cup mayo, 1 cup lite sour cream and 1/2 cup softened, reduced fat cream cheese (neufschatel)to make it a little "stiffer." I mixed those three ingredients and sprinkled garlic powder and pepper across the top and mixed well. I didn't mix the solids into it ahead because I knew the bacon would get mushy and the tomatoes might water the dip. I also seeded the tomatoes. I mixed everything and spread it on a flat, round tray and sprinkled some shredded iceburg on the top. I used lightly salted pita points to serve. Toast points would be yummy, but lots of work and not necessary. Bagel "chips" would be good too.

—ANNEBK1

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Nov 09, 2003

This is similar to another recipe on this site (blt dip) and the results are pretty much the same, although I liked the garlic powder addition. I again used "real bacon bits" (oscar mayer) and added some Tastefully Simple Bacon Bacon. For those who had a problem with the dip tasting like mayo, it really should be refrigerated for a few hours before serving, or even tasting it, as the flavors really need to meld. Thanks Christine!

—I'm nuts too...

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Dec 29, 2001

I have made both recipes for BLT dip from this site and the other one is better. This one has way too much mayo and sour cream. They overtake the flavor of the bacon and the tomato. I wasn't fond of the garlic either. Otherwise the dips (either of them) are great party pleasers.

—BEZEMES

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May 14, 2007

I made this recipe for a party and it was a big hit among the people who like mayo. I made only 1/2 a recipe with a full pound of bacon. I thought it needed a little spicing up so I added about 1/2 a packet of ranch dip mix, some onion powder, salt and pepper and about 3 green onions (also the onions sprinkled on top made the dish more colorful) I also changed the recipe to be equal parts mayo and sour cream. I served it with cut up bread but the leftovers were good w/ anything from crackers and chips to spread on plain white bread. I will make this recipe again for sure, although next time I am going to spice it up even a bit more

—bayer

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Sep 03, 2005

I think the measurments are way off on this one. Too much mayo and sourcream and not enough of the tomato and bacon. I cut this back to a cup of each and then added the rest of the ingredients as listed. Served this in a hollowed out bread bowl and toasted the the soft bread pieces. To keep the bacon crispy I added it just before serving, however, I made the dip the night before in order for the flavors to engage. With a few modifications it was gobbled up at our party. Thank you Christine!

—LINDA MCLEAN

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Nov 09, 2003

Very good only if you let it blend for a few hours in the fridge first. I didn't change a thing and am very pleased with the results.

—TRAVELIN GAL

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Nutrition

Calories
475 kcal
24%

Carbohydrates
12.2 g
4%

Cholesterol
42 mg
14%

Fat
45.7 g
70%

Fiber
0.5 g
2%

Protein
5.2 g
10%

Sodium
481 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Best BLT Dip

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories: 475
Calories from Fat: 411

% Daily Value *
Total Fat 45.7g 70 %
Saturated Fat 12.2g 61 %
Cholesterol 42mg 14 %
Sodium 481mg 19 %
** Potassium 107mg 3 %
Total Carbohydrates 12.2g 4 %
Dietary Fiber 0.5g 2 %
Protein 5.2g 10 %
Sugars 1.8g
Vitamin A 8 %
Vitamin C 2 %
Calcium 11 %
Iron 6 %
** Thiamin 8 %
Niacin 16 %
** Vitamin B6 16 %
** Magnesium 3 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.