BLT Dip
Creamy BLT dip made with bacon, lettuce, tomatoes, ranch seasoning, and cream cheese, perfect for parties and easy entertaining.
Servings: 5
Calories: 1467kcal
Ingredients
- 16 ounces cream cheese softened
- 1 cup sour cream
- 1 cup mayonnaise your favorite brand
- 1 ounce dry ranch dressing mix
- 2½ tablespoons Dijon mustard
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1½ pounds smoked bacon cooked and crumbled (reserve ½ cup for topping)
- 2 cups shredded Colby and Monterey Jack cheese
- ¾ cup diced Roma tomatoes topping
- 1½ cups shredded lettuce topping
Instructions
- Using either a stand mixer or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat together the softened cream cheese, sour cream, and mayonnaise for 1½ to 2 minutes until smooth.
- Add in the ranch dressing mix, Dijon mustard, onion powder, kosher salt, and black pepper. Mix until well combined.
- Fold in the crumbled cooked bacon and shredded cheese.
- Spread the mixture into a shallow serving dish.
- Sprinkle the diced tomatoes, shredded lettuce, and the ½ cup of reserved cooked crumbled bacon over the top of the dip.
Notes
- Roma tomatoes are less juicy, and therefore your dip won’t become too soggy.
- This dip can be made ahead of time and kept in the fridge to allow all the flavors to mingle. We would recommend waiting to add the diced tomatoes and lettuce until right before you are ready to serve, though.
- Make sure your cream cheese is at room temperature so that you don’t have any lumps in your cream cheese base.
Nutrition
Calories: 1467kcal | Carbohydrates: 22g | Protein: 38g | Fat: 136g | Saturated Fat: 52g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 44g | Trans Fat: 0.3g | Cholesterol: 255mg | Sodium: 2832mg | Potassium: 670mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2352IU | Vitamin C: 6mg | Calcium: 537mg | Iron: 2mg