BLT dip is a simple cold appetizer dip that's perfect for parties. The creamy base is filled with bacon, tomatoes, and green onions, and is great served with chips or pretzels.
This BLT dip recipe will be a hit at your next party. The creamy base is made with sour cream and cream cheese, then filled with bacon, diced tomatoes, and fresh green onions.
Ranch seasoning gives this cold BLT dip amazing flavor with little effort. If you don't want to make your own, you can save time by using a packet of ranch seasoning from the store.
Serve this BLT dip at your next picnic, barbecue, or Fourth of July party. It's great served with tortilla chips, celery sticks, or bagel chips.
Ingredients and substitutions
- Cream cheese - Regular or low fat cream cheese works in this recipe.
- Sour cream - Regular or low fat sour cream works in this recipe.
- Ranch seasoning - Feel free to use homemade ranch seasoning or a store bought version.
- Bacon - Cooked and crumbled bacon or store bought bacon bits can be used. I recommend cooked and crumbled bacon for best flavor and texture.
- Tomato - I used roma tomatoes in my BLT dip, but any ripe, in season tomatoes work.
- Green onion - Adds a fresh crunch and serves as the 'lettuce' in this blt dip. We're not using actual lettuce because it wilts quickly and doesn't hold up well to the thick dip base.
Tips and tricks
Room temperature cream cheese - Set your cream cheese out on the counter top about an hour before preparing your dip. Room temperature cream cheese incorporates easily with the other ingredients.
Dicing your veggies - Dice your tomatoes and green onion into small, bite size pieces for easy eating once your dip is prepared.
Serve same day for best texture - While this dip can be made ahead of time, it's best served the same day for best texture.
Frequently asked questions
BLT stands for bacon, lettuce, and tomato, but we're not using lettuce today. There's no lettuce in this dip recipe because it doesn't hold up to the heavy dip base. Green onion holds up well and maintains its crisp texture while lettuce wilts easily.
BLT dip can sit out for about 2 hours at room temperature before it needs additional refrigeration.
BLT dip can be made a day ahead of time and stored, covered, in the refrigerator until ready to serve. However, for best taste and texture I recommend preparing your BLT dip the same day if possible.
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1.5 tablespoons ranch seasoning
- 8 slices bacon, cooked and crumbled
- 3 roma tomatoes, diced and seeded
- 3 green onions, diced
- In a bowl, add cream cheese and sour cream. Mix until creamy and smooth. Add ranch seasoning and mix until combined.
- Add half of the bacon, half of the tomatoes, and half of the green onions to the dip and stir until incorporated.
- Spread dip into an 8x8 (or other 2 quart) dish. Sprinkle remaining half of ingredients over the top.
- Serve immediately or refrigerate until ready to serve.
- Dip is best served the same day to keep bacon crunchy and vegetables fresh, but dip can be made up to 1 day ahead and stored in the refrigerator if needed.
- Bacon can be substituted with bacon bits/pieces if needed.