BLT Dip
Hot baked dip of bacon, cream cheese and two cheeses, showered with fresh tomato and shredded lettuce right before serving.
Before you start: The card calls for a 1 1/2-quart dish, which won't hold this much dip. Use a 2- or 3-quart baking dish instead.
Where this one came from
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Ingredients
- 1 1/2 pounds bacon, cooked, drained, crumbled, and divided
- 2 cups shredded mozzarella cheese
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cheddar cheese, shredded, or to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder, or to taste
- 1 tablespoon mustard
- 2 cups chopped, seeded tomatoes
- 1 1/2 cups shredded iceberg lettuce
- Salt and pepper, to taste
- Toasted bread rounds, crackers, or pita chips, for serving
Directions
- Preheat oven to 350 degrees F.
- Spray a 1 1/2-quart baking dish with nonstick cooking spray.
- Set aside 3/4 cup of the crumbled bacon.
- In a large bowl, combine the remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard.
- Spoon the mixture into the prepared baking dish.
- Bake for 25 to 30 minutes, or until hot and bubbly.
- Sprinkle the chopped tomatoes, the reserved 3/4 cup crumbled bacon, and the lettuce over the hot dip.
- Serve immediately with toasted bread rounds, crackers, or pita chips.
Notes
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