Baked BLT Dip
This warm, cheesy baked BLT dip is a flavor-packed appetizer that comes together in minutes. Loaded with smoky bacon, creamy cheese, and topped with fresh tomatoes and crisp lettuce, it's the ultimate party starter!
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
- 8x8-inch baking dish
Instructions
- Preheat your oven to 350°F and spray an 8x8-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.
Nutrition Facts
Calories: 346kcal, Carbohydrates: 3g, Protein: 9g, Fat: 33g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 54mg, Sodium: 438mg, Potassium: 168mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 441IU, Vitamin C: 3mg, Calcium: 122mg, Iron: 0.3mg