Fans of bacon, lettuce and tomato sandwiches will fall for this creamy, layered and easy BLT Dip recipe. Salty, crisp bacon and fresh tomatoes in a creamy dip make this BLT Dip recipe amazing. Perfect easy appetizer to serve at parties!

BLT Dip

Serves: 8 to 10

Ingredients

• 1 (12 oz.) packet of Bacon
• 1 heat of Iceberg (or Romaine) Lettuce, Shredded
• 1 pint of Grape or Cherry Tomatoes, halved
• 1 (16 oz.) tub of Sour Cream
• 1 packet of dry Ranch Seasoning
• 1 tablespoon of chopped Scallions as garnish
• Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.

Instructions

1. Cook bacon in a skillet over medium heat until crispy. Place bacon on a plate lined with paper towels to drain off excess grease. When cool, crumble or chop the bacon into tiny bits. Set aside.
2. Wash and pat dry the lettuce completely. Chop it into thin ribbon or shred in a food processor.
3. Wash, dry and cut the tomatoes into half.
4. In a mixing bowl, combine sour cream and ranch seasoning. Whisk it well into a thick and dreamy dressing.
5. Pour 1/3 of mixture in the bottom of a regular or mini trifle dish.
6. Top with crumbled bacon, grape/cherry tomatoes and lettuce. Keep repeating the layers until you’ve reached the top of the dish.
7. Top with remaining sour cream – ranch dressing, then sprinkle with remaining bacon and chopped scallions.
8. Serve with Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.

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Yield: 8

BLT Dip

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Ingredients

• 1 packet of Bacon, 12 oz.
• 1 heat of Iceberg Lettuce, or Romaine, Shredded
• 1 pint of Grape or Cherry Tomatoes, halved
• 1 tub of Sour Cream, 16 oz.
• 1 packet of dry Ranch Seasoning
• 1 tablespoon of chopped Scallions as garnish
• Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.

Instructions

1. Cook bacon in a skillet over medium heat until crispy. Place bacon on a plate lined with paper towels to drain off excess grease. When cool, crumble or chop the bacon into tiny bits. Set aside.
2. Wash and pat dry the lettuce completely. Chop it into thin ribbon or shred in a food processor.
3. Wash, dry and cut the tomatoes into half.
4. In a mixing bowl, combine sour cream and ranch seasoning. Whisk it well into a thick and dreamy dressing.
5. Pour 1/3 of mixture in the bottom of a regular or mini trifle dish.
6. Top with crumbled bacon, grape/cherry tomatoes and lettuce. Keep repeating the layers until you’ve reached the top of the dish.
7. Top with remaining sour cream – ranch dressing, then sprinkle with remaining bacon and chopped scallions.
8. Serve with Tortilla chips/Melba Toasts/Saltine or Ritz crackers for dipping.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!