BLT Dip
BLT Dip is a recipe submitted by a friend. 'BLT', or bacon, lettuce and tomato, can be used as a dip for anything from vegetables, crackers, toast, or homemade pita wedges (recipe below).Barbara has been making this dip for parties and dinners for many years and I always enjoy it. The problem was I always forgot to tell her how good it was and ask for the recipe. Well, I finally remembered so she sent me the recipe. It's easy to make and tastes extremely good - you will not be disappointed with it...
This dip can be made up to 1 day ahead of time. And since it contains mayonnaise, keep it refrigerated.
In my recipes I use the following abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
Here it is: | BLT Dip |
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| | | Submitted by Barbara R - Natick, Maasachusetts | | | | .25 c mayonnaise | | .75 c sour cream | | .25 t garlic powder | | .25 t onion powder | | 10 strips of bacon cooked until crisp then crumbled | | 2 tomatoes, seeded and diced | | 1 c chopped arugula | | | | Combine mayonnaise, sour cream, garlic powder and onion powder at least 2 hours before serving (to blend the flavors) and up to a day ahead of time. Chill.Just before serving, stir in bacon, tomatoes and arugula. Serve with veggies, pita chips, toasted baguette slices, etc. | | | | To make pita chips: Split pita bread in half, and cut each half into wedges. Brush with olive oil (or any other oil that you prefer), sprinkle lightly with kosher salt, and bake at 350 for 8-10 minutes until lightly browned and crisp. | | |
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