When the new year commences, I find myself trying to implement healthier cooking & eating habits. You know, your standard, eat-more-green-vegetables-and-less-mac-&-cheese resolutions. Though, my healthy habits will need to be put on hold due to pressing circumstances—NFL Football Playoffs! It’s serious football viewing time, and with only 2 games left until Superbowl, we need to get our game-day snacks in gear. Something about kale & carrot sticks just doesn’t scream football, so we’re just going to suffer through a few more Sundays of delicious appetizers. With so many snacking options, what should we make? Usually it’s a game time decision (though that seems fitting here). I opt for whatever sounds good at the time, or try to use ingredients I already have available. This Sunday, there was one ingredient I knew was going on the menu, and it’s one you’ve seen plenty of times here—bacon. Though crispy bacon strips are magical on their own, we’re going to use them in my version of bubbly, Hot BLT Dip. BLT’s make their appearance here fairly often in one form or another. This time we’re turning all of the coveted Bacon-Lettuce-Tomato sandwich flavors into an easy party dip. I’ve seen many recipes out there for both cold and hot versions, but I opted to use cream cheese, and sharp cheddar cheese. I can assure you, this one will get devoured faster than you can crack open your second game-day beer. This dish is dairy-based, with a only few ingredients. It is rich; however, I created this using low-fat varieties of sour cream, cream cheese, mayonnaise, and shredded cheddar cheeses. After pre-crisping the bacon, we bake our deliciousness for about 20 minutes in the oven, and serve with slices of a lightly-toasted, sourdough baguette.
Get your greens in on Saturday, because come Sunday, bacon’s in the lineup!
- 1 package bacon (strips crisped on stove)
- 1 basket (11oz) small red grape tomatoes (deseeded ~1.5 cups chopped)
- 2 green onions, chopped finely (greens & whites)
- 1 green onion, chopped finely (just green, for topping baked dip)
- 1 T garlic minced
- 1 8-oz block of Neufchatel cheese (A low-fat version of standard cream cheese, softened)
- 1 cup sour cream (Light, Daisy brand)
- ½ cup mayonnaise (Light, Best Foods brand)
- 1 cup shredded sharp cheddar cheese (2% milk fat cheese)
- 1 cup Colby-Jack shredded cheese blend
- 1 tsp Worcestershire sauce
- black pepper & kosher salt to taste
- Soften cream cheese to room temperature on counter.
- In large skillet, or in batches crisp bacon slices from one package, drain on paper towels, set aside.
- Preheat oven to 375 degrees.
- Prep small red grape tomatoes, by cutting crosswise, and simply 'squeezing' out seeds/guts to deseed tomatoes (may help to use small cocktail fork).
- Chop deseeded tomato halves & set aside.
- Chop green onions finely, setting aside one of the chopped greens for topping dip before serving.
- Peel garlic cloves & mince (enough for ~ 1T worth0.
- In a large mixing bowl, combine softened cream cheese block, sour cream, mayonnaise, Worcestershire sauce, and shredded cheeses well, using a thick wooden spoon and then a large whisk.
- To the cheese mix, add chopped tomatoes, onions, garlic, salt and pepper to taste, just stirring to incorporate evenly.
- Next, crumble all of the crisp-cooked bacon slices into the mix, combining until just incorporated.
- Oil a small-medium ceramic baking dish or 8" pie dish and evenly spread BLT dip mix.
- Bake in 375 degree oven for ~20-25 minutes, when dip is heated throughout and bubbly.
- Let dip cool slightly out of oven & then toast sliced sourdough baguette lightly in oven (couple of minutes).
- Serve dip hot with warm sliced bread & top with freshly chopped green onion.
A little bacon, a little pigskin, the perfect combo! You may be wondering where the ‘L’ is from the BLT, but there’s something about hot lettuce that sounds like a hot mess. Instead we’re using fresh green onion to give our dip extra flavor, and take the place of the leafy green. You can also add more fresh tomatoes if you fancy. I used the entire basket of little, grape tomatoes, and would have added more if I had extra. Just make sure to deseed the lil’ guys so your dip isn’t full of tomato guts. I think warm, toasted, sourdough slices are the perfect vehicle for eating this (and all together really give us the taste of the homemade sandwich). You can also use tortilla chips, or crackers—bacon doesn’t discriminate. I’m excited for the game this Sunday, and maybe more so for the food!
Enjoy this dip with your football-watching friends, and you’ll have a true winner (even if your team scores otherwise).Pin It