BLT Dip with Sour Cream and Mayo
All the flavor of a BLT in a cold, creamy dip with crispy bacon and fresh tomatoes. Make it ahead and serve with Triscuits or sturdy crackers.
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 Notes + Tips
- 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
Calories: 328kcal | Carbohydrates: 3g | Protein: 6g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 376mg | Potassium: 156mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.3mg
