Take-out Tuesday, Wedge Salad Dip and Garnish Ideas

the Painted Apron

5 years ago

🍾Happy New Year!

My goal for January is to lighten things up and although this dip not exactly diet fare, it is a lighter version of a typical party dip with low fat sour cream and lots of vegetables

I served this to our Alabama football fan friends, while we were watching the play off game Saturday night

In between bites, they were raving about it and kept saying it tasted just like a wedge salad…

Hence the name for this “BLT in a bowl” was born!

The base of the dip is low fat sour cream mixed with dry Ranch dressing mix

With just a touch of mayo for the familiar BLT tang

I chopped extra lettuce and tomato to have plenty for the final garnish

Spread the sour cream mixture into an even layer in the bottom of a deep pie dish and top with a layer of chopped romaine lettuce

Then a layer of diced tomatoes

A layer of crispy bacon

Next a blanket of cheese {use a low fat cheese to lighten the dip even more}

Serve it with sturdy dippers and enjoy!

Now, think about the possibilities here…

You can garnish this in many ways, a pile of lettuce and tomato in the center or sprinkled all around the edge would make it look like a holiday wreath…

Or maybe you’d like to adapt it to your favorite Super Bowl team or college favorite

change up the colors with different cheeses and vegetable garnishes

If your team colors are green and gold, use cheddar cheese instead of the white and green pepper for garnish

If your team colors are orange and white, you can use orange bell peppers and sharp white cheddar

Get the idea?

So get creative and use this dip as your canvas to showcase your favorite team, theme, or event!

WEDGE SALAD DIP

All the flavors of wedge salad in a party dip!

Course Appetizer

Cuisine American

Keyword bacon, lettuce, tomato, BLT dip, cold dip, vegetable dip, wedge salad dip

Servings 10

Ingredients

1 1/2 cups sour cream {I used light}
1/2 cup mayonnaise {I used Duke’s}
1 package dry Ranch Seasoning Mix
6-8 strips bacon cooked*
8-10 cherry tomatoes
I head romaine lettuce {or use iceberg if you prefer}
6 oz shredded Italian cheese blend

Instructions

Mix sour cream and mayonnaise together in a small bowl. Stir in ranch dressing mix. Spread sour cream mixture into an even layer in the bottom of a 9″ deep pie or quiche dish.
Cut the green tip end of romaine, about 2-3 inches of the head into ribbons. Then chop ribbons into smaller pieces. Reserve some ribbons for garnish and spread the rest into an even layer on top of sour cream. Cut the stem end off of romaine head and separate and trim the remaining romaine leaves into dipping size for serving with finished dip.
Crumble bacon and place in an even layer on top of tomatoes and lettuce. Sprinkle cheese over all. Garnish dip** with a sprinkle of chopped tomatoes and lettuce either in the center or around the edges. Refrigerate covered for several hours to blend flavors if possible.
Serve dip with crisp lettuce leaves, sturdy potato chips, celery sticks or sweet bell pepper scoops

Notes

*cook the bacon on a parchment lined sheet pan at 400 degrees for 15-20 minutes while you prepare the rest of the dip

**Variations: I used the chopped tomato to form and A for Alabama and used the lettuce underneath indicating a football field. You can adapt your garnish easily to many other team colors, by using other vegetables and cheeses.