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Last summer, my neighbor Joyce knocked on my door with a basket overflowing with the juiciest, sun-ripened tomatoes you’ve ever seen. I mean, they practically glowed. As I hauled them into my kitchen, I had visions of BLT sandwiches dancing in my head—but then I thought, “Why not skip the bread and turn this into a creamy, dreamy dip instead?” And just like that, BLT Dip was born in my little U.S. kitchen, where comfort food reigns supreme.
Fast forward a few weeks, and I was serving this no-bake crowd-pleaser at backyard barbecues, potlucks, and even casual Sunday dinners. It’s tangy, it’s creamy, it’s got that satisfying crunch of lettuce and crispy bacon bits (yes, really!), and the tomatoes still taste like a warm summer evening. Honestly, I find myself craving it as a midweek snack—just me, a big ole bowl of this dip, and some ruffled potato chips. Bliss.
Why You’ll Love This Recipe
- Goes from fridge to table in under 20 minutes—perfect for last-minute company (or your own snack attack).
- No oven required, so it’s your go-to summer appetizer—or just a cozy midwinter pick-me-up.
- The ultimate texture party: smooth cream cheese and yogurt paired with crisp lettuce and bacon.
- Bright, fresh tomato flavor makes it feel lighter than your average dip (but it still indulges those comfort-food cravings).
- Make it a day ahead and save yourself stress—flavors deepen overnight (trust me on this one!).
- Greek yogurt adds a touch of protein so you can pretend you’re being healthy between chip-dipping rounds.
- Totally customizable: herbs, spices, hot sauce—let your pantry be your guide.
- Kid-friendly and grown-up-approved—everyone’s going to be hovering at the snack table.
Ingredient Notes
Here’s the lineup for my favorite version of BLT Dip. Feel free to tweak quantities or swap things out—this recipe is blissfully forgiving.
- Cream cheese (8 ounces, softened) – I usually grab full-fat, but Neufchâtel is a lighter stand-in that still whips up dreamy. Room temperature is your friend here (it blends faster!).
- Whole-milk Greek yogurt (1 cup) – Thick, tangy, and a little protein boost. Fage or Chobani are my go-tos, but any plain Greek yogurt works.
- Seasonings: 1 teaspoon garlic powder (or 2 cloves fresh, if you’re up for it), ½ teaspoon onion powder, plus salt and pepper to taste. Simple but essential for that savory backbone.
- Bacon (6 slices) – Thick-cut and cooked until crisp. Crumble or chop, whatever’s easier. For a smoky twist, try applewood-smoked bacon or toss in a teaspoon of bacon fat with your base.
- Roma tomatoes (1 cup, finely diced) – Seed and drain them to avoid a watery dip. If they’re extra juicy, let them rest in a sieve for a few minutes.
- Romaine or iceberg lettuce (1 cup, shredded) – Pat it super dry (literally dab with a paper towel). Chop just before mixing for max crunch.
- Chives or green onions (2 tablespoons, chopped) – For pops of color and a mild oniony bite.
- Optional smoky heat: 1 teaspoon smoked paprika or chipotle powder—just enough warmth to keep you cozy.
Dairy-free? Swap cream cheese for your favorite vegan spread and Greek yogurt for coconut or almond-based yogurt. Easy peasy!
Directions
- Grab a medium bowl and plop in the softened cream cheese. Beat with a hand mixer (or a sturdy whisk if you’re feeling old-school) until it’s smooth—about 30 seconds. (Pro tip: If your cheese is cold, zap it in the microwave for 10 seconds.)
- Stir in the Greek yogurt, garlic powder, onion powder, salt, and pepper. Whisk until it looks silky and there are no lumps in sight.
- Gently fold in half of the bacon bits, tomatoes, lettuce, and chives. Stir carefully so you don’t bruise the lettuce—keeping those little green shreds crisp is key. Don’t skip this part!
- Transfer the mixture to a shallow serving dish (wide is better so everyone can dig in). Smooth the top with the back of a spoon or an offset spatula—make it look pretty-ish.
- Sprinkle the remaining bacon, tomato, and chives on top for a colorful, irresistible garnish. This is your dip’s moment to shine.
- Cover with plastic wrap (or a reusable beeswax wrap) and chill for at least 15 minutes. If you’ve got time, give it 30—flavors meld and get even more craveable.
- Just before serving, consider a light drizzle of extra-virgin olive oil or a quick squeeze of lemon juice for a fresh zing. Totally optional, but it feels fancy.
- Serve alongside sturdy crackers, pita chips, or crunchy veggie sticks. Personally? I can’t resist pairing this with ruffled potato chips—they scoop up every creamy bite.
Variations & Flavor Twists
- Southwestern Style: Stir in ¼ cup roasted corn and one finely chopped jalapeño for a fiesta in a bowl.
- Ranch Remix: Add a tablespoon of ranch seasoning mix—herby, tangy, perfection.
- Spicy Kick: Swirl in two teaspoons of Sriracha or your go-to hot sauce (you’ll want to warn the heat-sensitive folks).
- Cheesy Upgrade: Fold in ½ cup shredded sharp cheddar before chilling for an extra layer of gooey goodness.
- Mediterranean Flair: Swap bacon for diced pancetta, add a handful of chopped olives, and sprinkle on some dried oregano.
- Herb Garden Fresh: Mix in a tablespoon each of chopped fresh dill and parsley—so bright and springy.
- Turkey Bacon Version: Sub turkey bacon for pork—it’s leaner but still tasty. Amp up the smokiness with an extra pinch of smoked paprika.
Storage & Reheating Tips
Leftovers? Don’t fret—this dip keeps beautifully in the fridge for up to 3 days. Here’s how I handle it:
- Transfer to an airtight container and pop it in the coldest part of your fridge.
- Before serving again, give it a quick stir to fluff it up—lettuce might want a top-up with fresh bits if it’s lost some crunch.
- If you’re prepping the night before, mix the cream cheese base and bacon together, then wait to add tomatoes and lettuce until right before guests arrive. Keeps everything crisp and vibrant.
- Freezing? I don’t recommend it—veggies tend to weep, and you’ll end up with a watery mess. Stick to refrigeration for best results.
- Leftover scoop ideas: Spread on toasted baguette slices for mini BLT crostinis, or dollop over a warm baked potato for an instant lunch.
Final Thoughts
So there you have it, my cozy little BLT Dip that’s become a family favorite and party MVP around here. Whether you’re feeding a crowd or just indulging in a solo snack session, this dip has the perfect balance of creamy, crunchy, tangy, and smoky. Give it a whirl, and let me know how you like to jazz it up in the comments below—did you try the jalapeño version? Or maybe you went full-on cheesy? I can’t wait to hear your twists and tips.
Thanks for stopping by my cozy corner of the internet. Now, go on—gather your ingredients, crank up your favorite playlist, and make yourself a big bowl of comfort. You deserve it!
Blt Dip
Ingredients
- 8 ounces cream cheese softened (full fat or Neufchâtel for fewer calories)
- 1 cup plain whole-milk Greek yogurt Fage or Chobani—thick and tangy
- 1 teaspoon garlic powder or 2 cloves fresh, minced
- ½ teaspoon onion powder
- Kosher salt and freshly cracked black pepper to taste
- 6 slices thick-cut bacon cooked crisp and crumbled
- 1 cup Roma tomato finely diced (seeds removed to avoid watery dip)
- 1 cup shredded romaine or iceberg lettuce patted dry
- 2 tablespoons chopped fresh chives or green onion for color and mild bite
- 1 teaspoon smoked paprika or chipotle powder for smoky warmth
Instructions
- In a medium bowl, beat the softened cream cheese until smooth. Add Greek yogurt, garlic powder, onion powder, salt, and pepper. Whisk until creamy and well blended.
- Fold in half of the crumbled bacon, tomatoes, lettuce, and chives—gently stirring so the lettuce stays crisp.
- Transfer to a shallow serving dish, smoothing the top with the back of a spoon. Sprinkle remaining bacon, tomatoes, and chives on top for a colorful garnish.
- Cover with plastic wrap and chill for at least 15 minutes. Right before serving, drizzle a tiny bit of extra-virgin olive oil or a squeeze of lemon juice. Serve with sturdy crackers, pita chips, or colorful veggie sticks.
