Everyone’s favorite – the BLT – bacon, lettuce, and tomato – reinvented in the form of a delicious layered dip! Cool and crunchy with a bright pop of freshness, it just so happens to be one of the best dips for summertime munching.
- 8 ounces light cream cheese, at room temperature
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 4 scallions, chopped
- 2 cups shredded iceberg lettuce
- 4 plum tomatoes, diced & seeds removed
- 8 ounces cooked bacon, chopped
- 1 + ½ cups shredded sharp cheddar cheese
- tortilla chips or sliced, lightly toasted french bread, for serving
- In a medium bowl beat the cream cheese, mayo, and Parmesan together on low speed until light and creamy 2 - 3 minutes. Stir in the scallions setting aside a few to garnish the top.
- Spoon the cream cheese mixture into a shallow 8-inch casserole dish and spread evenly across the bottom.
- Layer the dip starting with the lettuce, then the tomatoes, bacon, cheddar and the remaining scallions.
- Serve with tortilla chips or toasty french bread. Refrigerate leftovers. Best eaten fresh.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
The dip starts with a layer of cream cheese, mayo, and Parmesan cheese beaten together until light and creamy.
After chopped scallions are mixed in the cheesy lusciousness is slathered over the bottom of a casserole dish and the rest of the ingredients are layered on top.
It’s piled high with shredded iceberg lettuce followed by diced tomatoes, crispy cooked bacon, and shredded sharp cheddar cheese.
Scoop it up with tortilla chips or lightly toasted slices of french bread. . . for the best BLT experience you’ll ever have!
Because it sounds sort of plain and boring I wasn’t expecting to like it as much as I did. Not only is it addictively delicious but refreshing and satisfying on a hot summer day. Another plus is you don’t have to turn the stove on.
It’s also a great way to utilize all the ripe, juicy tomatoes in season right now.
So dip and dunk your little heart out. Dip, dip, dunk, dunk. Munch, munch. . .