If you love a BLT sandwich, you will love this dip! This delicious dip perfectly captures the essence of a classic BLT by combining crispy bacon and juicy tomatoes with a creamy base.
This recipe came from my sister from another mister. She married my brother when I was just 12, so I consider her a sister after all this time. She is an excellent cook, and if she recommends something, I trust her judgment. This dish has been a hit at potlucks, parties, and our annual tailgate. It's truly delicious, so you must give it a taste!
How To Make BLT Dip
The hardest part about this recipe is cooking the bacon. I prefer to cook bacon in the oven or on the grill. I lay a rack in a rimmed baking pan and lay the bacon out evenly. Bake at 400°F for 12-15 minutes or until golden brown and crispy. Check the bacon often after 8-10 minutes because the baking time will vary depending on the thickness of your bacon. Once the bacon is done and cooled, crumble or cut the bacon in to very small pieces and place in medium bowl.
Next, clean and chop 3 Roma tomatoes in to small pieces and add to the bowl with the bacon. Add the mayonnaise and sour cream and combine thoroughly. The dip should be refrigerated for at least two hours before serving.
Toast one loaf of sliced Italian bread. Cut the toasted bread in to bite size pieces for dipping.
How To Store
The dip can be stored in an air tight container for up to three days. The toasted bread should be kept separately in a resealable bag or freshness (do not refrigerate the bread).
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