Deli-Style BLT Dip



1 brick cream cheese, softened

1 cup Blue Plate Mayo

1 cup sour cream

1 teaspoon apple cider vinegar

¼ cup Everything Bagel Seasoning, plus 1 tablespoon for garnishing

12 ounces regular or thin-cut bacon

1 ½ cups diced tomatoes

1 ½ cups shredded iceberg lettuce

Salt and pepper


Prep:


In a small bowl, combine the diced tomatoes and ½ a teaspoon of salt. Set aside.


Line a baking sheet with parchment paper. Arrange the bacon strips in a single layer and place on the middle rack in a cold oven. Heat the oven to 400° and bake for 15 minutes. Flip and continue to bake until the bacon is crisp. Transfer bacon strips to cool. When the bacon is cool, roughly chop the strips into bacon bits.


Assemble:


In a medium bowl, wisk together the softened cream cheese, mayonnaise, sour cream, and vinegar until smooth. Stir in the Everything Bagel Seasoning and 3/4 of the bacon. Taste the mixture and add additional salt and/or pepper as necessary.


Spoon the entire mixture into a round 9" dish, creating a large dip in the middle. Scoop the tomatoes into the middle of the dip, leaving the juice in the small bowl. Reserve the juice for another use (like Bloody Mary's?)


Mix the diced lettuce with the remaining bacon and arrange around the pile of tomatoes.


Sprinkle the whole thing with the remaining 1 tablespoon of Everything Bagel Seasoning.


Serve:

Serve immediately with pretzel or bagel chips.


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