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Creamy BLT Dip

Creamy BLT dip topped with crispy bacon, tomatoes, and chives, served with crostini and lettuce leaves.

When it comes to appetizers, I’m all about simple and delicious dishes, which is why I love this dish! Not only is it quick and easy, it also has all the flavors of a classic BLT, but in dip form! It’s great for game day entertaining – just watch how fast it goes after you set it out on the table! Hope you dig in and enjoy!

How To Make My Whipped Feta & Honey Dip with Figs

Here’s a video of how to make a Creamy BLT dip! For another delicious appetizer recipe, check out my Whipped Feta & Honey Dip with Figs.

Prep time: 15 minutes (plus chill time)
Cook time: 35 minutes
Serves: 6

Ingredients

  • 1 pound thick cut bacon
  • 1 baguette, cut into 24 slices about ½-inch each
  • 2 tablespoons extra-virgin olive oil
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 8 ounces cream cheese, softened
  • ¼ teaspoon freshly ground black pepper, plus more for garnish
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ cup seeded chopped tomatoes (from 2 to 3 tomatoes)
  • 2 little gem lettuce heads, leaves separated
  • 1 tablespoon chopped chives, for garnish

Step-By-Step Recipe Method

  1. Preheat the oven to 400°F. Place a wire rack on  top of a rimmed baking sheet and set aside. Line a separate rimmed baking sheet with parchment paper and set aside.
  2. Arrange the bacon on the baking sheet with the wire rack. Transfer to the oven to bake until the bacon is crisp, 20 to 25 minutes. Remove from the oven and let cool. Once the bacon is cool enough to handle, chop it into small pieces. Reserve 2 tablespoons for garnish and set aside.
  3. To make the crostini, add the sliced baguette to the parchment lined pan. Brush the slices with the olive oil. Transfer the crostini to the oven to bake until lightly golden and starting to crisp, 10 to 12 minutes.
  4. In the meantime, add the sour cream, mayonnaise, cream cheese, pepper, onion powder, and garlic powder to a large mixing bowl. Use an electric mixer to mix everything together until evenly combined and smooth, about 1 minute. Reserve 2 tablespoons of the chopped tomatoes for garnish and add the rest to the bowl with the sour cream mixture. Add the bacon and fold to combine. Transfer to a serving bowl. Cover and refrigerate for 30 minutes.
  5. To serve, garnish the dip with the reserved bacon, tomatoes, chopped chives, and extra black pepper. Arrange the little gem lettuce leaves and crostini on a serving platter. Serve with dip.
Print Recipe

What You'll Need:

Prep time: 15 minutes (plus chill time)
Cook time: 35 minutes
Serves: 6

1 pound thick cut bacon
1 baguette, cut into 24 slices about ½-inch each
2 tablespoons extra-virgin olive oil
½ cup sour cream
½ cup mayonnaise
8 ounces cream cheese, softened
¼ teaspoon freshly ground black pepper, plus more for garnish
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ cup seeded chopped tomatoes (from 2 to 3 tomatoes)
2 little gem lettuce heads, leaves separated
1 tablespoon chopped chives, for garnish

Steps:

1. Preheat the oven to 400°F. Place a wire rack on  top of a rimmed baking sheet and set aside. Line a separate rimmed baking sheet with parchment paper and set aside.

2. Arrange the bacon on the baking sheet with the wire rack. Transfer to the oven to bake until the bacon is crisp, 20 to 25 minutes. Remove from the oven and let cool. Once the bacon is cool enough to handle, chop it into small pieces. Reserve 2 tablespoons for garnish and set aside.

3. To make the crostini, add the sliced baguette to the parchment lined pan. Brush the slices with the olive oil. Transfer the crostini to the oven to bake until lightly golden and starting to crisp, 10 to 12 minutes.

4. In the meantime, add the sour cream, mayonnaise, cream cheese, pepper, onion powder, and garlic powder to a large mixing bowl. Use an electric mixer to mix everything together until evenly combined and smooth, about 1 minute. Reserve 2 tablespoons of the chopped tomatoes for garnish and add the rest to the bowl with the sour cream mixture. Add the bacon and fold to combine. Transfer to a serving bowl. Cover and refrigerate for 30 minutes.

5. To serve, garnish the dip with the reserved bacon, tomatoes, chopped chives, and extra black pepper. Arrange the little gem lettuce leaves and crostini on a serving platter. Serve with dip.

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