Baked BLT Dip
This dish belongs in the comforting, highly scarfable family of dips alongside buffalo chicken and spinach-artichoke. It’s at its peak just a few minutes out of the oven, when the bubbling has subsided but the dish is still warm all the way through, but, should any remain beyond then, it continues to totally rule even at room temperature. It’s important to top the dip with a well-seasoned mixture of lettuce, tomato, and bacon so every bite delivers that BLT realness.
1 cup Duke’s mayo
1 (8 oz) package cream cheese, softened
1 cup sour cream
1 lb bacon, cooked and crumbled
1 lb tomatoes (you could use halved cherry tomatoes or diced tomatoes)
1 head of romaine, chopped
2 scallions, chopped
Salt and pepper to taste
Squeeze of lemon juice
Baguette, toast points, or crackers for dipping
Preheat oven to 375°F. Combine cream cheese, sour cream, and mayo thoroughly in a mixing bowl. Season with salt and pepper. Add half of the bacon and half of the chopped tomatoes, and stir to combine. Spray a 2-quart baking dish with pan spray, and add the dip mixture. Bake for 15-20 minutes or until bubbling.
Meanwhile, toss chopped tomatoes, lettuce, and scallions with salt, pepper, and a squeeze of lemon juice — not too much, you don’t want the whole thing going soggy!
Remove dip from oven, and top with a layer of chopped bacon (half of what you have left) and the tomato and lettuce mixture. Finish with the remaining bacon. Serve with crostini or crackers.