This BLT Dip with Sour Cream and Mayo packs all the familiar flavors of a BLT into a cold, creamy appetizer, with crisp oven-baked bacon, fresh tomatoes, and a smooth sour cream and mayo base that comes together in about 20 minutes before chilling for an hour. There’s no cream cheese or ranch seasoning, so the bacon and tomatoes shine, finished with shredded lettuce, green onions, and a little extra bacon on top just before serving.
Why This BLT Dip Doesn’t Feel Heavy
Most BLT dips start with a block of cream cheese, and there’s nothing wrong with that version. This one leans on equal parts sour cream and mayonnaise instead, which is a newer combination for me, but one I’ve come to prefer for how much lighter it makes the dip feel.
Cream cheese thickens everything up so much that the bacon and tomatoes get lost in it. Sour cream and mayo keep the base soft enough to scoop, so what you’re actually tasting is the bacon and tomato, not just a thick, rich base. It’s the kind of dip you can eat more than a few bites of without feeling weighed down.
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The Tomato Prep Matters More Than You’d Think
Fresh summer tomatoes are ideal, but good hothouse tomatoes work just fine. Either way, don’t skip removing the seeds. That’s where most of the extra liquid is, and leaving it in can make the dip watery within an hour.
Chop the tomatoes small, scoop out the seeds, and leave them in a colander for a few minutes while you mix the rest of the dip. It only adds a couple of minutes, and the dip holds up much better.
Bacon Baked on a Rack Stays Crispier Longer
I bake the bacon on a rack set over a foil-lined sheet pan instead of cooking it in a skillet. The fat drips down as the bacon cooks, so it gets crisp instead of sitting in the grease.
Once it comes out of the oven, blot it with a paper towel and let it cool completely before chopping. Fold most of it into the dip, but save about a quarter cup for the top so there’s a little crisp bacon in every serving.
What I’d Tell You Before You Start
- Let the dip chill for at least an hour before serving. The flavors come together as it sits, and the base firms up slightly. You can also make it up to a day ahead of time. The base holds well overnight. Just keep the toppings separate and add them right before serving.
- Serve with Triscuits or sturdy crackers. A thin cracker won’t hold up to scooping. Triscuits, pita chips, or crostini all work well here. Veggies like carrot sticks, bell peppers, or celery would be delicious too. If you’re setting out a full spread, a corn and peach salsa with a sriracha kick is a good contrast alongside it.
- Store leftovers covered in the refrigerator for up to two days. The toppings should be kept separate and added fresh each time.
Simple Ingredients, No Cream Cheese Required
The exact amounts are in the recipe card below.
- Bacon. A full pound, baked on a rack so the fat drips away and stays crispy. Thick-cut bacon takes closer to 20 minutes, standard cut closer to 15. Check it early.
- Sour cream. Full-fat. Low-fat has more water and will thin out the dip.
- Mayonnaise. Full-fat here too. Duke’s or Hellmann’s both work. The combination with sour cream is what keeps this from tasting like straight mayo.
- Hot paprika. Just a small amount, enough for a little warmth without heat. Sweet paprika can substitute, but the flavor won’t be quite the same.
How to Make BLT Dip with Sour Cream and Mayo
Step One: Bake the Bacon
Place the bacon on a rack set over a foil-lined sheet pan. Bake at 400°F for 15 to 20 minutes, depending on thickness. It should be fully crispy. Pat dry with a paper towel, let it cool completely, then chop into small pieces. Set aside about a quarter cup for the topping.
Don’t skip patting it dry. Excess bacon grease will make the dip greasy rather than creamy.
Step Two: Make the Base
Step Three: Prep the Veggies
Step Four: Assemble the Dip and Chill
Fold the tomatoes gently into the sour cream and mayo base. Add the cooked bacon, reserving the quarter cup for topping, and stir gently to combine. Keep the folding light so the tomatoes don’t break down.
Cover the bowl and refrigerate for at least one hour before serving. The dip firms up slightly as it chills and the flavors come together.
Step Five: Top and Serve
Right before serving, top with shredded lettuce, chopped green onions, and the reserved bacon. Serve with Triscuits or another sturdy cracker.
This creamy BLT dip is easy enough for a weeknight snack, but it holds its own on a party table too, especially set out next to something warm like a spinach artichoke dip that skips the mayo.
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BLT Dip with Sour Cream and Mayo
Ingredients
- 1 lb bacon
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon hot paprika
- ¼ teaspoon pepper
- 2-3 tomatoes chopped, about 1 ½ cups
- Green onions and lettuce for topping
Instructions
- Place the bacon on a rack over an aluminum foil covered sheet pan, and bake at 400º for 15-20 minutes depending on the thickness of the bacon. It should be crispy. Pat with a paper towel to remove any excess grease. Let cool and chop into small pieces.
- In a large bowl, whisk the sour cream and mayonnaise until smooth. Whisk in garlic powder, onion powder, paprika and pepper.
- Cut the tomatoes into small pieces, remove seeds and let drain in a colander for a few minutes. Gently fold the tomatoes into the mayonnaise mixture.
- Reserve about ¼ cup of the bacon for the topping and add the rest to the mayonnaise mixture, stirring gently to combine. Refrigerate for at least 1 hour. Top with shredded lettuce, chopped green onions, and reserved bacon.
Barbara’s Tips + Notes
- Seed the tomatoes and let them drain in a colander for a few minutes before adding them. This keeps the dip from turning watery.
- Use full-fat sour cream and mayonnaise. Low-fat versions have more water and will thin out the base.
- Reserve about a quarter cup of bacon for the topping so every serving gets some crunch.
Nutrition
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