Touchdown Thursdays: BLT Dip

The BLT – talk about an all-star, Pro-Sandwich Hall of Famer!  Now add dairy in two lovely forms (cream cheese and sour cream), turn it into a dip, and we’ve got a serious football party!

This recipe also includes one of our other favorite cooking words… easy!  The only part that will slow you down is the shredding.  Grab some already shredded cheese, a bag of shredded Iceberg and you’re good to go.  Enlist the help of a chopper for the tomatoes, and you’ve got a dip that comes together in a matter of minutes.

You could switch up the spices or the cheeses to your liking.  Hey, it’s football season, call an audible.  Without my boy P-Mann around this year, I’m more than making up for it in the kitchen!

The crispness of the bacon and lettuce, matched with the fresh taste of tomatoes, and the creaminess of the cheese mixture is pure dip delight.

It’s gotten to the point in my football season where nothing will comfort me, the losses are piling up, the injuries out of control… so food is gonna have to start doing the job… this dip answers the call!



1 pound bacon, cooked, drained, crumbled, and divided

2 (8-ounce) packages cream cheese, softened

2 cups shredded mozzarella cheese

2 cups shredded Fontina cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

2 tablespoons Dijon mustard

salt & pepper to taste

1 1/2 cups chopped seeded tomatoes

1 cup shredded Iceberg lettuce

Toasted bread rounds, crackers, or pita chips (I’m crazy about Stacy’s Pita Chips, Parmesan Garlic & Herb)


Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 1⁄2 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Slightly adapted from The Dean Brothers.

18 thoughts on “Touchdown Thursdays: BLT Dip

  1. Um, consider this one SAVED! That’s what I do with delicious sounding/looking recipes, I save them to MasterCook or in my “must try” file…


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  4. Made this for a babyshower I was hosting and it was a HIT…quick, easy, and fairly cheap to make. I served it with a toasted french baguette.

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    • Fontina is an Italian cow’s milk cheese with a pretty aggressive flavor profile. It’s nutty, earthy, and rich. A hard provolone, gouda, or mild gruyere would work as a substitute.

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