BLT Dip
August 28, 2025 • 0 comments
This creamy BLT Dip is a fresh twist on the classic sandwich. Made even better with Rehoboth Uncured & Smoked Bacon, cooked to crispy perfection using the oven-baked bacon method (no mess, no stress). Piled high with crisp romaine, juicy tomatoes, and a tangy herbed base, it’s the kind of dip that disappears fast at any gathering.
We love serving it with Cultured Crisp Sourdough Crackers, freshly restocked and perfect for scooping.
- Prep Time:
- Cook Time:
- Servings: 6+
Directions
Ingredients
- 8 oz cream cheese, softened
- 1 ½ cups Greek yogurt or sour cream
- 1 cup shredded romaine lettuce
- 6 slices bacon, Rehoboth Uncured & Smoked Bacon, cooked and crumbled
- 1 cup fresh diced tomatoes (about 1 medium)
- 2 tsp fresh dill, chopped
- 4 tsp fresh green onion, chopped
- 2 tsp lemon juice
- Pinch of salt
Instructions
- In a large bowl, mix together the softened cream cheese and Greek yogurt until smooth.
- Stir in the dill, green onion, lemon juice, and a pinch of salt.
- Transfer the mixture to a serving dish.
- Top evenly with shredded lettuce, bacon, and diced tomatoes.
- Serve chilled with Cultured Crisp Sourdough Crackers, chips, or fresh veggies.
Notes
- Use the Oven Baked Bacon Method for an easier way to cook bacon.
- You can make the cream cheese and yogurt mixture ahead of time and pull out before you're ready to serve, Just add the toppings.
- Will keep in the fridge for 3-4 days
