5 from 42 votes
BLT Dip Recipe
The BLT Dip Recipe is a creamy, savory spread blending whipped cream cheese with crispy chopped bacon, sharp cheddar, fresh green onions, juicy tomatoes, and crunchy lettuce. Served in a hollowed-out bread bowl, this dip combines the classic flavors of a BLT sandwich in a communal appetizer form. The fresh vegetables add bright, crisp contrast to the rich, creamy, cheesy base, making it satisfying with bread or raw vegetables for dipping.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
12
Calories:
485 kcal
Course:
Side Dish, Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 485
% 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.