Reviewed: Sep. 10, 2011

This was tasty. I do agree that equal parts mayo and sour cream would have been too much mayo. I used a ratio of sour cream to mayo of 2:1. I added more tomato and a bit of parsley for color..served on pita crisps. Yummy and easy. Don't skimp on bacon.. its the best part!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LindaT

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Mar. 20, 2011

I also used 2 cups mayo and 1 cup sour cream. Also, I use the precooked microwavable bacon. It stays crispy, no matter how long you have the leftovers. :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Emily Fletcher

Reviewed: Feb. 25, 2011

The recipe as written has way too much mayo and sour cream. I make it with one cup each on the mayo and sour cream to a pound of thick sliced bacon. I cook the bacon well and break it into pieces but keep them large enough to be recognizable. Since it's BLT dip you don't want bacon "crumbs." You don't need any additional salt. The bacon adds enough on its own. I skip the garlic, too. Think about it... you don't put garlic on a BLT sandwich. It overpowers the BLT flavor. For tomato I use the giant cherries (or other less liquidy tomato) and just cut them up. Chopping would bring out too much moisture. The equivalent of one tomato is not nearly enough. Add tomato until it's to your liking. Serving with pita or bagel chips is far better than using bread but it is great with toast points.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

janisko

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Feb. 6, 2011

Waaaaay too much mayo. I used one 8oz container of sour cream and 8oz of mayo. I put half of the bacon (I only cooked 10 slices) in the mixture and layered the top by putting shredded lettuce then chopped tomatoes and then rest of bacon. Good basic recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

owascogram

Reviewed: Jan. 1, 2011

I used at three very large tomatoes, that I spooned the "guts" out of and I AT LEAST halved the mayonnaise and sour cream (I added about a half cup of each and after I added the lettuce, I needed just a touch more, but really the amount required in this recipe would have been overkill for us). Right before serving, I stirred in one package of already-shredded lettuce. I did taste it and I added a little more garlic powder after tasting. We really enjoyed this. I didn't have white bread but I did have whole wheat, so I toasted that and cut it into points and also opened a box of Wheat Thins and we ate that with this dip as well. My boys just went ape over it. You add bacon to anything, pretty much, they'll love it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 9, 2010

I took this to a party with fresh french bread and it was a hit. I followed the other suggestions and only used 1 C mayo. There is no way you need a whole jar. I mixed the the mayo, sour cream, and cream cheese and left it in the fridge for a few hours before adding the rest just before I left for the party.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amyhed

Reviewed: Apr. 24, 2010

REVISED VERSION WAS DEVOURED!! I agree with many reviewers that this original dip recipe has WAY too much mayo. The 2nd time around, I used 1 cup each of mayo, sour cream and cream cheese. Added 1/2 packet of ranch dressing mix, 1 clove of fresh minced garlic and blended well. Chopped fresh cherry tomatoes (about 20) and blended into the dip 3/4 of the bacon and tomatoes, leaving the remaining of both to sprinkle on top of the dip. THIS VERSION WAS DEVOURED though the original was barely touched.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

copycindy

Reviewed: Nov. 26, 2009

too much mayo and sour cream, 1 cup of each is enough for 1 pound bacon, and i used two well sqeezed out tomatoes. also just bought italian bread chips already toasted

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mariann

Reviewed: Oct. 20, 2009

I have been making this recipe for quite a while now. I do however make some changes. NO mayo! I use 8 oz room temp cream cheese and 1/2 cup of sour cream. Lots of bacon or bacon pieces and tomatoes. Very very yummy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angelina T

Cooking Level: Expert

Home Town: Beaufort, North Carolina, USA

Living In: Black Diamond, Washington, USA

Reviewed: Jan. 1, 2009

Although I did not use this recipe for my BLT dip the one I did use had the exact same ingredients as this just different amounts of each. The dip is great. I love it, the whole family loves it. The issue with this recipe is the 4 cups of sour cream and mayo with only 1 lb of bacon. The recipe I use has 1 lb of bacon, 1 cup of sour cream and 1 cup of mayo. I don't like tomato so I leave that out. The easiest prep for this is to fry the bacon crispy and then put all the ingredients in a food processor. Again in the right proportions this is great.

Was this review helpful? [ YES ]
1 user found this review helpful