Best Blt Dip Recipe Ever

Steps:

• In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

Steps:

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.

Steps:

• 1.) soften the cream cheese.
• Mix ranch dressing, cream cheese, bacon bits, celery, tomato and green onions in a medium bowl.
• Cover and refridgerate for at least an hour.
• Slice bread and spread the dip onto it.
• Once cream cheese is softened the prep time should only be about 15-20 minutes.
• Cook time about 10 for bacon.

Steps:

• Combine cream cheese, sour cream, yogurt, and mayo.
• Mix well.
• Stir in bacon, onion, cheese and tomato.
• Serve with crackers or pita chips.

Steps:

• Mix the sour cream and mayo in bowl or container.
• Add crumbled pieces of cooked bacon.
• Cut tomatoes into small pieces and add into mixture.
• Mix well, and that's all you need to do!
• Use Wheat Thins or other crackers for dipping.
• Dip should be made no more than 1 hour prior to serving.
• Keep refrigerated before serving.

Steps:

• Blend all ingredients well in large bowl.
• Refrigerate at least 2 hours before serving.
• I like to take a large loaf of Italian Bread, and cut a section of the bread out of the top, to form a"well", and cut up the bread that I remove from the"well" into large cubes for dipping, and pour the dip into the"bread bowl".
• Then place the bread loaf on a large platter, and arrange the cubes of bread around it!
• This makes for an attractive and delicious presentation!
• Can also be served with cocktail rye, or chips.
• This makes a lot of dip, so for smaller groups, cut recipe in 1/2.

Steps:

• Combine first four ingredients.
• Layer romaine in 9 x 13 in casserole.
• Spread mixture over romaine.
• Top with tomatoes.
• Refrigerate for a while.
• Serve with your favorite cracker or toasted baguettes.

Steps:

• Green Goddess Dressing: In a blender, add sour cream, mayonnaise, tarragon, basil, anchovies, sugar, salt, garlic, and lemon juice. Cover and purée on high until smooth and green; taste and adjust seasoning as necessary. Refrigerate until ready to use. (Makes about 1 cup.)
• Dip: Cut tomatoes into a small dice. (If using grape or cherry tomatoes, halve or quarter them, depending on size.) Place in a colander and toss with ½ teaspoon salt. Set colander over a bowl to drain, 15-20 minutes. Trim lettuce leaves by cutting off the leafy portion of each leaf (reserve for another use, such as Naomi Pomeroy's Mom's Simple Salad). Reserve two romaine stems, then chop the rest into ⅓-inch pieces to yield about 1 cup. Place in a bowl and set aside. Trim 2 scallions and thinly slice white and light green parts; add to the bowl with the lettuce. Use a rubber spatula to push out as much liquid as possible from the tomatoes in the colander. Add tomatoes to the bowl and stir to combine, along with remaining salt. Fold in half to all of the Green Goddess Dressing, depending on your preference. (But be generous: it's a dip, not a salad!)
• Assembly: Transfer the dip into a serving bowl (preferably glass, so the layers are visible). Top with crumbled bacon. Trim remaining scallion, thinly slice white and light green part, and scatter on top. Serve at room temperature with reserved romaine stems, white bread toast points, or crackers.

Steps:

• First make the house dressing, by combining all ingredients in a blender except for the olive oil.
• With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
• Under a broiler or on a griddle, lightly toast the inside of the baguette.
• Combine the mayonnaise and pesto.
• Spread the pesto mayonnaise all over the inside of both halves of the baguette.
• Lay the bacon along the length of the bottom half of the bread.
• Lay the tomato slices on top of the bacon and drizzle with the house dressing.
• Fill the remaining cavity with the lettuce leaves.
• Close the sandwich tightly.
• Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
• You may need toothpicks to keep the sandwiches together.

Steps:

• Grill the bacon.
• Mix mayo and mustard and spread over the bread.
• Fill with layers of bacon, lettuce, tomato and avocado.
• Enjoy this tasty snack.

Steps:

• preheat oven to 350.
• cut off top of bread, dig out inside and save for dipping.
• mix sour cream and cream cheese together till smooth.
• add remaining ingredients.
• put cheese mixture in hollowed out bread.
• replace lid of bread.
• wrap tight in aluminum foil.
• bake for 1 hour.
• remove from oven and foil and place on warm serving dish. tear reserved bread into pieces and put around loaf.