BLT Dip Recipe
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- 35 comments
Take everything delicious in a BLT sandwich into a dip in this BLT Dip stuffed Bread Bowl Recipe that is the perfect appetizer. This is one of my family’s all-time favorite dips for get-togethers.
My favorite part of any meal is the delicious appetizers. The assortment of different flavors always makes the experience that much better. If you feel similar, you must try my Tamales or Scotch Eggs.
BLT Dip
BLT Dip is a dip that consists of cream cheese, bacon, tomato, and onion and is commonly topped off with shredded lettuce. This is a dip that can be served cold or hot. My mother-in-law makes this dip for every holiday, which is always a big hit. One of my favorite things about this BLT dip is that it comes together in minutes and holds well while left out for several hours to feed guests.
I take this dip further and fold in shredded cheddar cheese to give it a richer flavor. In addition, I like to serve it in a hollowed-out bread bowl. This will give it a welcoming aesthetic, and you can use the bread pulled out as a dipper served on the side.
Ingredients and Substitutions
- Cream Cheese – Use a good full-fat cream cheese.
- Cheese – I like to use an aged cheddar for this BLT dip.
- Bacon – Regular-cut crisp cooked bacon is what you’ll need.
- Tomatoes – Any tomato is good to use for this recipe. However, if you make this in non-peak season, Roma tomatoes are great all year.
- Onions – Some sliced green onions will add great flavor to the dip and provide some color.
- Lettuce is optional and used more as a garnish on the top. If you mix lettuce into the dip, it will wilt and become slimy. I like to use romaine, green leaf, or butterleaf lettuce.
How to Make a BLT Dip
- Whip the softened cream cheese on high speed in a stand mixer with the paddle attachment for 5 to 7 minutes or until light and fluffy.
- Next, fold in the chopped bacon, cheddar cheese, tomatoes, green onions, salt, and pepper with a rubber spatula until it is combined. Set it aside.
- Next, carve out the center of the loaf of bread so that it is hollowed out.
- Add the cream cheese mixture to the inside of the bread bowl until it is completely full. It’s ok to over-stuff.
- You can also serve this dip cold when you place it in the bread bowl.
- Serve the BLT Dip Stuffed Bread Bowl with the remaining bread from the inside that was removed, carrot sticks, celery sticks, and assorted crackers. Garnish with any leftover sliced green onions, tomatoes, bacon, and some julienne lettuce leaves.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover the BLT dip and keep it in the refrigerator for 3 days. This will not freeze well.
How to Reheat: If you like eating this warm, cover the dip in the bread bowl and bake in the oven at 350° for 15 to 20 minutes or until warm.
Chef Notes + Tips
- You can use cheese such as asiago, gouda, Havarti, or an aged white cheddar instead of the cheddar.
- Feel free to serve this in a small Dutch oven if a bread bowl is not an option.
- If you want to serve this warm, wrap the bread bowl in heavy-duty foil and place it in the oven at 375° for 25 to 30 minutes or until the BLT dip is hot.
More Appetizer Recipes
Video
BLT Dip Recipe
Ingredients
- 2 pounds softened cream cheese
- 1 pound chopped crisp cooked bacon
- 1 cup shredded cheddar cheese
- 1 cup sliced green onions
- 1 cup medium-diced tomatoes, seeds removed
- 1 cup julienne green leaf lettuce
- Coarse salt and fresh cracked pepper to taste
- 1 large round loaf of bread
Instructions
- In a stand mixer with the paddle attachment, whip the softened cream cheese on high speed for 5 to 7 minutes or until light and fluffy.
- Next, fold in the chopped bacon, cheddar cheese, green onions, tomatoes, salt, and pepper with a rubber spatula until it is combined. Set it aside.
- Next, carve out the center of the loaf of bread so that it is hollowed out.
- Add the cream cheese mixture to the inside of the bread bowl until it is full. It’s ok to over-stuff.
- You can also serve this dip cold as soon as you place it in the bread bowl.
- Serve the BLT Dip Stuffed Bread Bowl with the remaining bread from the inside that was removed, carrot sticks, celery sticks, and assorted crackers. Garnish with any leftover sliced green onions, tomatoes, bacon, and some julienne lettuce leaves.
The recipe does not read to heat it before serving I think there’s a missing direction?
You can serve it cold or hot. The hot instructions are in the notes at the bottom of the recipe
Thank you ChefBilly been looking for this as have a bread person in the home wonder full 😁😋👋🙏
Great recipe. Tried it several times.
OMG – This was Fantastic, everyone that tasted it wanted more and wanted the recipe!
Made this for a neighborhood gathering and it was a big hit. We had extra and have been putting it on bagels, fantastic
love it!
Hit at family get together!
Love it!
Very tasty !
fantastic
Hi Chef,
I made this recipe for a cookout with family and friends. It was a big hit. Hubby likes cheddar cheese so I had to shred some Cabot seriously sharp into it. I put it in an oval baker and lined the outside with shredded lettuce. I was hoping for leftovers but they cleaned the dish. Thank you for sharing your experience and your recipes. God bless you.
many thanks!
I’ve been making this dip for years but make it with sour cream n mayo, buuuutt anyway….
I use a nice crusty sourdough, slice it about 1/2 to 2/3, carefully cut the remainder out of the bottom, slice the top and toast it for dipping, along with some veggies. I’ve also made a corned beef dip with [of course]…corned beef, chopped sweet pickles, touch of ketchup and a loaf of crusty rye, soda bread or the ever faithful sourdough. It awesome 🥰
Fantastic!
Did you mean 2lbs of cream cheese or 2 bricks?
2 lbs