BLT Dip
Last summer I had one of those “Aha!” moments you just can’t ignore. I was scrambling to pull together snacks for a last-minute backyard hangout—my favorite game-night crew was rolling in fifteen minutes and my snack table was…well, embarrassing. I spotted some cooked bacon in the fridge, a handful of cherry tomatoes, and thought, “Hey, what if I turn my go-to BLT into a scoopable delight?” Fifteen minutes later, I had a bowl of this creamy, crunchy BLT Dip front and center, and friends were already elbowing each other for the first scoop.
Honestly, I’m totally obsessed with comfort food hacks that feel both familiar and fun (yes, really!). This dip gives you all those classic bacon, lettuce, and tomato vibes in every creamy scoop—no bread required. The sour cream and Greek yogurt base keeps it lightish but still velvety, and the little pops of fresh tomato and crisp lettuce? Chef’s kiss. Trust me, once you try it, you’ll be sneaking in after everyone’s gone home just to polish off the last bit.
Why You’ll Love This BLT Dip
- No-bake, no-fuss party hero—just a bowl, a spoon, and happy guests.
- Ready in under 20 minutes—with minimal chopping (hallelujah!).
- The ultimate crave-able mashup of creamy, crunchy, tangy, and smoky.
- Protein boost from Greek yogurt keeps you fuller, longer.
- Familiar BLT flavors everyone loves (and asks for again).
- Super customizable—turkey bacon, avocado, hot sauce…let your heart decide.
- Perfect make-ahead appetizer—chill while you chill.
- Pairs beautifully with chips, pita, crackers, or fresh veggies.
Ingredient Notes
You’ll probably already have most of these in your fridge or pantry—score! Here’s the lowdown on each one, plus my favorite swaps and tips:
- 8 slices bacon
• Cook until extra crisp for max crunch. I’m a sucker for applewood-smoked—but turkey bacon or center-cut work if you want lighter bites. - 1 cup sour cream
• Full-fat makes it ultra-velvety; low-fat or light will still play nice if you’re watching calories. - ½ cup mayonnaise
• Hellmann’s is my go-to, but avocado-oil mayo adds a nice, mild flavor. Vegan mayo works too! - ½ cup Greek yogurt
• The tang and protein hero of this dip. Feel free to use a full cup if you want extra zing. - 1 tablespoon fresh lemon juice
• Brightens everything—sub lime juice in a pinch for a slightly different citrus twist. - 1 teaspoon garlic powder
• Easy flavor boost—swap in ¼ teaspoon minced fresh garlic if you’re feeling bold (and have a garlic press handy). - ¼ teaspoon smoked paprika
• Adds warmth and an extra hint of smoke. Regular paprika works fine if that’s all you’ve got. - ¼ teaspoon freshly ground black pepper
• Chuck in more if you like a peppery kick. - ½ cup Romaine lettuce, finely chopped
• Pat it dry on paper towels—excess moisture can turn your dip into soup (and nobody wants that). - 1 cup cherry tomatoes, quartered
• Juicy, ripe, and delicious—just give them a quick drain on a towel before tossing in. - 2 tablespoons fresh chives or green onions, chopped
• For that bright, oniony pop.
Tip: Always taste your bacon first—some brands are super salty. You might not need extra salt once everything’s mixed.
Step-by-Step Directions
- Cook the bacon.
Heat a skillet over medium heat. Lay in your strips and let them sizzle until deeply crisp, flipping once. Transfer to paper towels to drain, then roughly chop into bite-sized pieces. (Pro tip: save a few whole strips for garnish if you want to look fancy.) - Whisk together the creamy base.
In a medium bowl, stir sour cream, mayonnaise, Greek yogurt, lemon juice, garlic powder, smoked paprika, and black pepper until smooth. Don’t skip whisking—it makes the dip so much silkier. - Fold in the mix-ins.
Gently add chopped bacon (reserve a handful of bits for topping), lettuce, tomatoes, and half the chives. Stir just enough to distribute everything—you still want pretty speckles of green and red. - Taste and adjust.
Grab a chip or spoon for a quick taste. Add a pinch more lemon juice if you want brightness, or a dash more smoked paprika for warmth. Remember, your tomatoes will lend a bit of natural sweetness. - Chill.
Cover and refrigerate for at least 20 minutes. This step is key—chilling helps the flavors marry and gives the dip that perfectly creamy texture. (Seriously, don’t skip this!) - Garnish and serve.
Before guests arrive, give the dip a final gentle stir. Sprinkle on those reserved bacon bits and the rest of your chopped chives. Arrange with sturdy tortilla chips, pita wedges, or crisp veggie sticks. - Scoop, savor, repeat.
Watch as your bowl of BLT Dip disappears in record time. Trust me, it’s the kind of appetizer people will ask you to make on repeat.
Variations & Flavor Twists
- Go extra tangy with a full cup of Greek yogurt instead of sour cream.
- Stir in diced avocado just before serving for a creamy, buttery note.
- Swap bacon for crumbled feta or goat cheese for a quick vegetarian version.
- Add a pinch of cayenne or a smear of your favorite hot sauce for a spicy kick.
- Mix in finely shredded carrot or bell pepper for extra color and crunch.
- Top with toasted pepitas or sunflower seeds for an unexpected nutty twist.
Storage & Reheating Tips
This BLT Dip is happiest stored in an airtight container in the fridge for up to 3 days. Before serving leftovers, give it a quick stir to reincorporate any separated liquid. If it seems a little thick, whisk in a teaspoon or two of milk (or extra yogurt) until you hit your desired consistency.
Avoid freezing—tomatoes and lettuce don’t thaw well and will go mushy. Instead, you can prep the creamy base and chop your mix-ins a day ahead; just fold them together right before showtime for ultimate freshness.
Final Thoughts
There you have it—an outrageously easy, totally comforting BLT Dip that brings out the best of everyone’s favorite sandwich in each scoop. I hope this becomes your go-to for potlucks, game nights, or any time you need a quick party win. Got questions? Drop them in the comments below—I seriously read every one. And if you try a fun twist (hello, avocado lovers!), I want to hear about it. Next up on my snack radar: a cozy spinach-artichoke dip that you’ll adore just as much. Until then, happy dipping, friends! May your chips always be sturdy and your gatherings full of laughter.
BLT Dip
Ingredients
- 8 slices bacon cooked until crisp and chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Romaine lettuce finely chopped and well-drained
- 1 cup cherry tomatoes quartered
- 2 tablespoons fresh chives or green onions chopped
Instructions
- Heat a skillet over medium heat. Fry slices until deeply crisp. Transfer to paper towels to drain, then chop.
- In a medium bowl, stir together sour cream, mayonnaise, Greek yogurt, lemon juice, garlic powder, paprika, and pepper until smooth.
- Gently add chopped bacon, lettuce, tomatoes, and half the chives. Stir just enough to distribute so you still see green and red pops.
- Give it a spoonful. Add a pinch more salt, lemon, or paprika if you like. Remember, the tomatoes bring their own sweetness.
- Cover and refrigerate for at least 20 minutes. Cooling helps flavors blend and gives the dip its full creamy texture.
- Before guests arrive, stir lightly and sprinkle reserved bacon bits and chives on top. Arrange with sturdy chips, pita chips, or veggie dippers.
- Scoop, savor, and watch your guests dig in—this Blt Dip vanishes fast.
