Description
A deliciously creamy and savory Baked BLT Dip featuring crispy bacon, burst cherry tomatoes, cream cheese, cheddar, and a touch of fresh romaine lettuce. Perfectly baked until hot and bubbly, served with crostini or toast points for an irresistible appetizer.
Ingredients
Bacon and Tomatoes
- 1 pound bacon
- 2 pints cherry tomatoes
- 1 tablespoon reserved bacon grease (from cooked bacon)
Dip Mixture
- 1 (8-oz.) package cream cheese, softened
- 6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
- 1 cup sour cream
- 1 cup mayonnaise
- 3 garlic cloves, finely chopped and mashed to a paste
- 1 cup chopped cooked bacon (from the 1 lb bacon)
- 1 cup roasted cherry tomatoes (from the 2 pints)
Topping and Garnish
- 1 romaine lettuce heart, shredded
- Remaining roasted cherry tomatoes (from the 2 pints)
- Remaining chopped cooked bacon (from the 1 lb bacon)
- 1 tablespoon fresh lemon juice
- Crostini or toast points, for serving
Instructions
- Cook the bacon: Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Arrange bacon slices evenly on the rack and bake until crisp, about 30 to 35 minutes. Remove, let cool, reserve 1 tablespoon of bacon grease, then chop the bacon into pieces and set aside.
- Roast the tomatoes: Toss the cherry tomatoes with the reserved bacon grease. Spread them evenly on a rimmed baking sheet and roast at 400°F until the tomatoes burst and soften, about 10 minutes. Let cool slightly, then reduce oven temperature to 350°F.
- Prepare the dip mixture: In a large bowl, combine the softened cream cheese, shredded Cheddar cheese, sour cream, mayonnaise, garlic paste, 1 cup of the chopped bacon, and 1 cup of the roasted tomatoes. Mix thoroughly until well combined.
- Bake the dip: Transfer the mixture into a 2-quart baking dish and bake in the oven at 350°F until the dip is hot and bubbly, about 15 to 20 minutes.
- Add toppings and serve: Remove the dip from the oven. Top with shredded romaine lettuce, the remaining roasted tomatoes, the rest of the chopped bacon, and drizzle with fresh lemon juice. Serve warm with crostini or toast points for dipping.
Notes
- For best results, use freshly cooked bacon and reserve the bacon fat to enhance the flavor of the tomatoes.
- You can prepare the dip mixture and bacon in advance; store separately and assemble just before baking.
- Substitute romaine with iceberg lettuce for a different texture.
- Serve immediately after baking for the creamiest texture.
- The dip can be made gluten-free by using gluten-free crostini or vegetable dippers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
