BLT Dip Recipe
User Reviews
5
BLT Dip Recipe
Description
This recipe starts by whipping softened cream cheese until light and fluffy, which creates a smooth and airy base. The mixture is then folded gently with cooked bacon, shredded cheddar, chopped green onions, diced tomatoes without seeds, and julienne green leaf lettuce. Salt and black pepper season the blend. The mixture is spooned into the hollowed-out center of a large round bread loaf, which serves both as a container and additional dipping element using the reserved bread pieces.
The BLT Dip can be served cold immediately or baked in the bread bowl to warm it, creating a melty, softer texture. It pairs well with carrot sticks, celery, crackers, or the bread chunks from inside the loaf. The freshness of the vegetables balances the creamy cheese and smoky bacon flavors.
Options include substituting different cheese types like asiago or gouda, serving the dip in alternative vessels such as a Dutch oven, and customizing the bake time to suit preference. This dip keeps chilled in the refrigerator for up to three days but does not freeze well. Making it a day ahead allows flavors to meld.
Ingredients
- 2 pounds cream cheese softened
- 1 pound Bacon chopped, crisp cooked
- 1 cup cheddar cheese shredded
- 1 cup green onion sliced
- 1 cup tomato seeds removed, medium diced
- 1 cup green leaf lettuce julienne
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 1 bread large round loaf
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.
Notes
- The dip can be made up to one day in advance and stored covered in the refrigerator for up to three days.
- To serve warm, bake the covered dip in the bread bowl at 350°F for 15-20 minutes until heated through.
- Cheese varieties like asiago, gouda, Havarti, or aged white cheddar can be used instead of cheddar.
- If a bread bowl is not available, serve the dip in a small Dutch oven or similar vessel.
- For warming, wrap the bread bowl in foil and bake at 375°F for 25-30 minutes until the dip is hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 20g | 40% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 937mg | 39% |
| Potassium | 352mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1485IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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