Baked BLT Dip
Baked BLT Dip is the ultimate party appetizer. All the crispy, smoky, creamy, and fresh flavors of a classic BLT sandwich are transformed into a warm, cheesy, irresistible dip that disappears in minutes.
This crowd-pleasing baked dip comes together quickly and delivers a burst of familiar BLT comfort in every single scoop. Perfect for game day, holiday gatherings, summer barbecues, or any occasion that calls for easy, delicious snacking.
What is BLT dip?
This warm, bubbly dip captures the essence of the much-loved BLT sandwich in creamy, dippable form. It features a rich, cheesy base made from cream cheese, sour cream, and mayonnaise, loaded with smoky bacon and juicy tomatoes, then baked until hot and bubbling.
A topping of fresh crisp shredded lettuce, more bacon, and diced tomatoes get added right before serving to preserve that signature BLT crunch.
Served with chips, crackers, or toasted bread, this dip is a guaranteed hit that brings all the nostalgia of a BLT without the need for a single slice of bread.
Why you’ll love this baked BLT dip
- Enjoy all the smoky, creamy, tangy, and fresh flavors of a classic BLT sandwich in a warm, shareable dip.
- This dip comes together in just 10-15 minutes of active prep. Perfect for last-minute entertaining..
- The ideal appetizer for parties, game day, potlucks, or holidays, and loved by everyone who tries it.
Ingredients needed
- Bacon: The smoky, salty heart of this dip. Cook it until crisp, then crumble it. You’ll use most in the filling and reserve some for the fresh topping.
- Cream cheese: Provides a rich, tangy, and creamy base for the dip. Use full-fat for the best texture and flavor, though lite works well too. Make sure it’s softened for easy mixing.
- Shredded cheddar cheese: Adds a sharp, melty cheesiness that binds the dip ingredients together and gives it that irresistible baked texture.
- Sour cream: Brings a cool tanginess that balances the richness of the bacon and mayo.
- Mayonnaise: Adds creaminess and helps create a smooth, cohesive dip. Avocado mayo is a great substitute.
- Onion powder & garlic powder: These pantry staples add a savory, aromatic backbone without the moisture of fresh onions or garlic.
- Black pepper: Adds a subtle warmth and enhances all the other flavors.
- Tomatoes: Fresh, juicy tomatoes provide the bright, acidic contrast that defines a BLT. Removing the seeds prevents the dip from becoming watery. Reserve some for the topping.
- Red onion: Adds a tiny onion flavor. You can also use green onions.
- Shredded iceberg or Romaine lettuce: Added at the very end, this provides the essential fresh, cool crunch that makes a BLT so satisfying.
How do you make BLT dip
Combine ingredients:
- Preheat your oven to 350°F and spray an 8×8-inch baking dish with non-stick cooking spray.
- In a large bowl, add the softened cream cheese, shredded cheddar cheese, sour cream, mayonnaise, and seasonings. Use a hand-held mixer to beat until the mixture is smooth and well combined.
- Set aside ⅓ cup of the crumbled bacon and ⅓ cup of the chopped tomatoes for the topping. Stir the remaining bacon and the remaining tomatoes, and the chopped red onion, into the cream cheese mixture until evenly distributed.
- Spoon the mixture into the prepared baking dish, spreading it into an even layer.
Bake and serve:
- Bake for 25-30 minutes, or until the dip is hot and bubbly around the edges.
- Remove from the oven and immediately top with the reserved bacon, reserved diced tomatoes, and the shredded lettuce.
- Serve warm with chips, crackers, or toasted baguette slices.
PRO TIP: Add the lettuce topping right before serving to keep it crisp and fresh. If you add it too early, it will wilt from the heat of the dip.
Serving
This baked BLT dip is a versatile appetizer that’s perfect for any gathering. Serve it as a warm, shareable snack alongside this Cheese and Cracker Board or toasted crostini.
For a fun, casual spread, set out a variety of dippers, such as pita chips and fresh vegetable sticks like celery or cucumber rounds for everyone to scoop up the creamy baked dip.
Sandy’s tips and substitutions:
- Storage: Leftover BLT dip can be stored for 2-3 days in an airtight container in the fridge. Reheat in a 350°F oven until warm, then add fresh lettuce before serving again.
- Remove tomato seeds: To prevent a watery dip, always remove the seeds from your tomatoes before chopping. Simply cut the tomatoes in half, gently squeeze out the seeds, then dice the flesh.
- Cook bacon until very crisp: For the best texture and flavor, cook your bacon until it’s nice and crispy. It will hold up better in the dip and provide that essential smoky crunch.
- Make ahead: You can assemble the dip (without the lettuce topping) up to 24 hours in advance. Cover and refrigerate, then bake as directed when ready to serve. Add the fresh lettuce, reserved bacon, and tomatoes just before bringing to the table.
Variations:
- Add green onion: For a different flavor and color, stir ¼ cup of finely diced green onion into the filling mixture.
- Spicy kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cream cheese mixture for a spicy twist.
- Add some greens: For a fresher filling, you can stir a small amount of chopped spinach into the mixture before baking, though the classic topping of shredded lettuce is my favorite.
- Cheese substitutions: Feel free to use Monterey Jack, pepper jack, or a Mexican blend in place of the cheddar for a different flavor profile.
Love BLT? Then you need to try my BLT Bell Pepper Sandwich, BLT Pasta Salad, or Chipotle BLT Dip.
Other Warm dips you may want to try:
Get the Recipe:
Baked BLT Dip
Ingredients
- 1 pound bacon, cooked, drained, crumbled and divided
- 1 8 ounce packages cream cheese, softened (you can use lite)
- 1 ½ cups shredded cheddar cheese
- ¾ cup sour cream
- ¾ cup mayo, you can use avocado mayo
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ½ cups tomatoes, chopped (2 tomatoes, seeds removed)
- ¼ small red onion, diced
- 1 cup shredded iceberg or Romaine lettuce
- Sturdy chips for dipping
Equipment
- 8×8-inch baking dish
Instructions
- Preheat your oven to 350°F and spray an 8×8-inch baking dish with non-stick cooking spray.
- In a large bowl, add the softened cream cheese, shredded cheddar cheese, sour cream, mayonnaise, and seasonings. Use a hand-held mixer to beat until the mixture is smooth and well combined.
- Set aside ⅓ cup of the crumbled bacon and ⅓ cup of the chopped tomatoes for the topping. Stir the remaining bacon and the remaining tomatoes, and chopped red onions into the cream cheese mixture until evenly distributed.
- Spoon the mixture into the prepared baking dish, spreading it into an even layer.
- Bake for 25-30 minutes, or until the dip is hot and bubbly around the edges.
- Remove from the oven and immediately top with the reserved bacon, reserved diced tomatoes, and the shredded lettuce.
- Serve warm with chips, crackers, or toasted baguette slices.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
