Reviewed: Oct. 7, 2012

I was looking for a something new to bring to our last BBQ of the summer for our local Veterans of Foriegns Wars post. I make alot of food there weekly. I made this along with some crustinies, and it was a hugh hit! Everyone wanted to know where I got the receipe. I told them that I read it on line and it was a hugh hit for someone else and they were right. The only thing I added were chives, love the onion taste. Great call!!! Thanks.

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Reviewer:

drinkslinger

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!

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Reviewer:

LindaT

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. :-)

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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.

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Reviewer:

janisko

Cooking Level: Expert

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.

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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.

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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.

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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.

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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

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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.

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