Party Panache, Hot & Cheesy Baked BLT Dip

the Painted Apron

5 years ago

Keep this irresistible dip in mind for the holidays,

it’s red and green!

If you love a good bacon, lettuce and tomato sandwich,

now you can enjoy the same flavors in this creamy cheesy dip

Let me show you how easy this is to make!

First cook the bacon on a parchment lined baking sheet

Remove the bacon to drain on paper towels

and place tomatoes on the baking sheet

with the rendered bacon fat

Roll them around to coat in bacon grease

Return pan to oven for 10 minutes or until tomatoes burst

Place tomatoes on paper towels to drain and prepare the rest of the dip

Spray a quiche dish or small casserole with cooking spray

Add sour cream, mayonnaise, cream cheese, grated cheddar and garlic

Chop the drained tomatoes and let the juice and seeds run out

Tear the bacon into small pieces and add half of the pieces to the casserole

along with the chopped tomatoes

Mix everything together well, and smooth out the top of the dip

At this point the dip can be covered and refrigerated until baking

{up to 24 hours}

When ready to bake, preheat oven to 350 degrees

Bake dip until bubbling [time will depend of temperature of dip]

Top the baked dip with reserved bacon pieces and romaine

Serve with crackers, chips, baguette slices, toast points,

celery sticks, romaine scoops, anything you can think of!

This recipe is adapted from Southern Living

Hot & Cheesy Baked BLT Dip

All the flavors of a bacon, lettuce and tomato sandwich in a hot cheesy dip!

Course Appetizer, Snack

Cuisine American

Keyword bacon, lettuce, tomato, BLT dip, cheese and bacon dip, Christmas appetizer, easy party dip, holiday food

Prep Time 10

Cook Time 40

Roasting time 30

Servings 10

Ingredients

8 strips thick sliced bacon
8 oz. Cherry tomatoes
8 oz. cream cheese softened
6 oz. grated extra sharp Cheddar {1 1/2 cups}
1 cup sour cream
1 cup mayonnaise
3 tsp minced garlic
2 cups chopped romaine lettuce
Crackers pita chips, toast points, baguette slices, chips, celery, romaine scoops, endive

Instructions

Place bacon strips on a parchment lined rimmed baking sheet. Bake at 400 degrees for 15 minutes, and check to see if it’s done. Return to oven, checking every 2-3 minutes until bacon is crispy. Remove to paper towels to drain.
Place tomatoes on the same baking sheet, and roll them around to coat in rendered fat from bacon. Return to 400 degree oven and bake for 10 minutes, or until they burst. Remove tomatoes to paper towels to drain. Chop tomatoes into smaller pieces.
Combine mayonnaise, sour cream, cream cheese, cheddar, tomatoes, and 4 pieces of bacon, torn into small pieces. Put into a quiche dish or round or square shallow casserole dish.
Dip can be refrigerated at this point for baking later.
Bake at 350 degrees for 30-40 minutes, or until bubbling. Top with chopped romaine and remaining bacon, torn into small pieces. Serve with your choice of dippers or provide a knife for spreading on toast or bagette slices. Serves 8-10

Notes

Leftovers make a great sandwich spread, reheat in microwave and spread on toasted bread or spread on bread and cook in a skillet like a grilled cheese sandwich

You can also eat the dip as a sandwich spread,

reheat in microwave or the oven and spread on toasted bread