This BLT Dip with cream cheese, sour cream, and ranch is a simple and delicious take on the classic sandwich. It’s a perfect no bake appetizer to make for potlucks, holiday parties, or lazy weekends at home.
Top this creamy dip with crispy bacon, fresh lettuce, and diced tomatoes and serve with chips, bread, or fresh veggies. Looking for even more cold dip recipes? You may also love this Everything Bagel Dip, Whipped Feta, or this Cream Cheese and Fruit Salsa Dip.
BLT Dip Recipe with Cream Cheese
Who doesn’t love a good BLT sandwich? There is just something about the textures and flavors that is ultra satisfying and oddly refreshing. This recipe brings together all of the bacon, lettuce and tomato goodness and turns it into a cream cheese, sour cream and ranch based dip that the whole family will enjoy.
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Another thing to love about this dip recipe is that it takes all of 20 minutes to prep from start to finish, and it is guaranteed to be a hit. Serve with crostini, pita chips or even raw veggies for a super simple, crowd-pleasing snack.
Key Ingredients
- Cream Cheese – use room temperature cream cheese so that it will mix nicely with the sour cream. If you forget to pull your cream cheese from the fridge ahead of time, you can transfer to a microwave-safe container and heat for about 10-15 seconds at a time until it is room temperature, but not melted.
- Sour Cream – you can use either full fat or lite sour cream. You can also substitute equal parts sour cream and mayonnaise, or equal parts sour cream and Miracle Whip.
- Ranch Seasoning Mix – you can find the packets of ranch seasoning mix in the salad dressing aisle at the store. Any brand will work.
- Bacon – you can use any kind of bacon to make your homemade bacon bits.
- Romaine Lettuce – your lettuce should be washed, dried and shredded. You can also substitute iceberg lettuce if you’d like.
- Tomatoes – either dice large tomatoes, or use cherry tomatoes that are quartered or cut in half. (Seed the tomatoes and pat them dry with a paper towel so they don’t water down the dip.)
- Green Onions – slice and use both the white and green parts of the green onions.
How to Make BLT Dip
- Mix the cream cheese mixture. In a large mixing bowl, combine room temperature cream cheese, sour cream and ranch seasoning. Mix with an electric mixer or a spatula until light and fluffy, then spread the blt cream into the bottom of a 9″ x 9″ (or 8″ x 8″) baking dish. Set aside.
- Make bacon bits. Heat a frying pan over medium heat and add the sliced bacon pieces. Saute bacon for 5-8 minutes, or until the bacon is sizzling and crispy. Use a slotted spoon to transfer the bacon bits to a paper towel lined plate to cool.
- Add BLT toppings. Grab the baking dish with the cream cheese mixture and evenly sprinkle the shredded lettuce, diced tomatoes, sliced green onions and cooled bacon bits.
- Serve. Serve immediately with raw veggies, sliced baguettes, pita chips or crackers. You may also store in the fridge until you are ready to serve. Enjoy!
Recipe Variations
This BLT dip is easy to customize. Here are a few favorite ideas:
- Cheesy BLT dip. Sprinkle 1 cup of shredded cheddar over the cream cheese layer before adding the toppings.
- BLT dip with mayo. Swap half of the sour cream for mayonnaise (or Miracle Whip) for a flavor that tastes even more like the classic sandwich.
- Avocado BLT (BLAT) dip. Add 1 diced avocado to the toppings.
- Garlic herb. Stir in ½ teaspoon garlic powder, then top with fresh chopped chives or parsley.
- Spicy. Add a pinch of cayenne or a few dashes of hot sauce to the cream cheese mixture, and top with diced jalapeños.
- Warm BLT dip. Bake the cream cheese mixture with ½ cup of cheddar and half the bacon at 350°F for 15 to 20 minutes, until bubbly. Top with the lettuce, tomatoes, and remaining bacon right before serving.
- Lighter. Use light cream cheese and light sour cream, and go easy on the bacon.
- BLT cups. Spoon the dip into mini phyllo cups and top each one with a pinch of lettuce, tomato, and bacon.
Frequently Asked Questions
You can make BLT Dip from start to finish up to 3 hours ahead of time and store in the fridge. If you plan to make this dip any further ahead than that, you can prep everything but store the toppings separately in the fridge. That way, the lettuce won’t wilt and the diced tomatoes won’t start to seep into the cream cheese mixture.
Store up to 2 days in advance, then pull from the fridge and sprinkle your toppings evenly over the cream cheese mixture just before serving.
This particular recipe for BLT Dip is meant to be served cold. If you try and warm it up you will be left with a soupy mess! For warm dips, look for anything super cheesy such as this Spinach Dip Bread Ring, Spicy Artichoke Dip, or Jalapeno Popper Dip.
Serve it with sturdy dippers like pita chips, tortilla chips, crostini, bagel chips, or buttery crackers. Celery sticks, cucumber slices, and mini bell peppers are great low-carb options.
Seed the tomatoes and pat them dry, and dry the lettuce well after washing it. Add the toppings just before serving, so the lettuce stays crisp and the tomatoes don’t release their juices into the dip.
Yes! Real bacon bits are a great shortcut. Crisp them in a skillet or the microwave for 30 seconds before sprinkling on top.
Yes! Replace half of the sour cream with mayonnaise for a flavor that tastes even more like a BLT sandwich. You can also use Miracle Whip for a tangier dip.
This recipe serves about 8 as an appetizer. For a bigger crowd, double it and spread it in a 9×13-inch dish.
Because it’s made with dairy, BLT dip shouldn’t sit at room temperature for more than 2 hours. For a long party, set the dish in a larger tray of ice.
Storing and Make-Ahead Instructions
- Refrigerator: store leftovers lightly covered for up to 2 days in the fridge.
- Make-ahead: prepare the cream cheese dip but do not add the toppings. Store up to 2 days in advance, then pull from the fridge and sprinkle your toppings evenly over the cream cheese mixture just before serving.
Cold BLT Ranch Dip
Ingredients
Cream Cheese Mixture
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1½ tablespoons ranch seasoning mix
Toppngs
- 1/2 pound bacon, sliced into 1/2" pieces
- 2 cups romaine lettuce, shredded
- 1 cup tomatoes, diced
- 1/4 cup green onions, thinly sliced
Instructions
- In a large mixing bowl, combine room temperature cream cheese, sour cream, and ranch seasoning. Mix with an electric mixer or a spatula until light and fluffy, then spread into the bottom of a 9" x 9" (or 8" x 8") baking dish. Set aside.
- Heat a frying pan over medium heat and add the sliced bacon pieces. Saute bacon for 5-8 minutes, or until the bacon is sizzling and crispy. Use a slotted spoon to transfer the bacon bits to a paper towel lined plate to cool.
- Grab the baking dish with the cream cheese mixture and evenly sprinkle the shredded lettuce, diced tomatoes, sliced green onions, and cooled bacon bits.
- Serve immediately with raw veggies, sliced baguette bread or crackers. Enjoy!
Video
Notes
Nutrition
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4th of July, Appetizers, Dips, Fall Recipes, Game Day, Nut-Free, Reader Favorites, Spring Recipes, Summer Recipes, Winter Recipes,
Love this simple but delicious dip! It literally disappeared ! Everyone loved it!