My dad demanded I make a double batch of this for his weekend cookout after he tried it once. You only need 4 ingredients to make everyone beg for the
This Southern BLT Dip takes the classic sandwich and turns it into a creamy, layered party dip loaded with smoky bacon and juicy tomatoes. Built on a rich cream cheese and mayonnaise base, this effortless four-ingredient appetizer is served chilled alongside sturdy chips, crackers, or fresh veggies.
Southern BLT Dip
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 ounces |
| Mayonnaise | 1 cup |
| Thick-cut bacon, cooked crisp and crumbled | 1 pound (about 2 cups) |
| Ripe tomatoes, diced and patted dry | 1½ cups (about 2 medium) |
Step-by-Step Directions
- Cook the bacon – Fry the bacon in a skillet or bake it at 400°F (200°C) for 15 to 20 minutes until it’s very crisp. Drain on paper towels, let it cool completely, then crumble into small pieces.
- Prep the tomatoes – Dice the tomatoes and gently pat them dry with paper towels to absorb any excess moisture. This step helps keep the dip from becoming watery.
- Beat the base – In a medium bowl, beat the softened cream cheese and mayonnaise together until the mixture is completely smooth and creamy.
- Layer the dip – Spread the cream cheese mixture into an even layer across the bottom of an 8×8-inch glass casserole dish. Sprinkle the crumbled bacon evenly over the top, reserving a small handful for garnish if you like.
- Top and chill – Scatter the diced tomatoes over the bacon layer and press them down gently. Sprinkle with the reserved bacon, cover the dish, and refrigerate for at least 1 hour to let the flavors meld together.
- Serve – Serve chilled straight from the casserole dish, accompanied by sturdy chips, crackers, or sliced vegetables for dipping.
