Hot & Cheesy Baked BLT Dip
All the flavors of a bacon, lettuce and tomato sandwich in a hot cheesy dip!
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