Growing up in the summer my mom would always make bacon, lettuce and tomato sandwiches (BLT’s) for my dad as a quick and easy, mostly grown from the garden, dinner that he loved. Now, I feel nostalgic for the smell of bacon on summer evenings. This spin on the classic BLT sandwich is sure to have your bacon loving friends begging for more!
Prep: 20 mins | Total Time: 25 mins | Servings: 6-8 People
Ingredients
8 oz cream cheese
1 C sour cream OR plain greek yogurt
2 tbsp ranch seasoning powder
½ tsp garlic powder
1 diced tomato
1 C shredded cheddar
½ C shredded iceberg lettuce
6 slices bacon, cooked, cooled, and crumbled
Begin by cooking bacon according to the directions on the package. There are many different ways to cook bacon, including my favorite, in the oven! Place a layer or foil or parchment paper on a baking sheet and you’ll have a relatively mess-free way to make crispy bacon. Once the bacon is cooled, crumble it up and set aside.
Next, in a medium sized bowl, add cream cheese, sour cream or greek yogurt, ranch seasoning, garlic powder, and half of your bacon. Stir to combine. Then, spread the cream cheese mixture into a shallow bowl or pie pan. Sprinkle tomatoes, cheese, lettuce, and crumbled bacon to the top. Serve right away for best flavor.
If you want to make this ahead of time, simply leave out the tomatoes, lettuce, cheese, and bacon. When you’re ready to serve, combine half of the bacon with your already prepared mixture, and sprinkle the rest of your ingredients on top.
This dip pairs well with a variety of options. Salty options that taste delicious are potato chips, tortilla chips, or pita chips. You can also treat this as a veggie dip and use baby carrots, sliced cucumbers or bell peppers, or even cherry tomatoes. You can also use dipping bread such as naan bread or even breadsticks.
Whether you’re having a party, meeting at a friend’s for appetizers, or you simply want to treat your family, the best version of a summer BLT is dippable!