BLT DIP
The beloved bacon, lettuce, and tomato sandwich, reimagined as an outrageous dip. Chef and the Farmer's Vivian Howard uses homemade green goddess dressing as the base, then tosses in B, L, & T, along with fresh scallions. This dip is perfect for entertaining-you can make it several hours in advance. (In fact, that's how chef Howard likes it!)
Provided by Vivian Howard
Categories condiment
Time 45m
Yield 10 servings
Number Of Ingredients 18
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.
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Andrew Devine
a.devine59@hotmail.frI found this dip to be a bit bland.
parmelia johnson
parmelia_j30@hotmail.comThis dip is a bit too rich for my taste.
Rinky Akter
rakter@gmail.comI'm not a fan of BLTs, but I actually really liked this dip.
Joshua Thomas
thomas-joshua44@hotmail.comThis dip is a great way to use up leftover bacon and tomatoes.
Jonathan David's Painting
jpainting27@hotmail.comI love the combination of flavors in this dip. It's the perfect party food.
Taniyah Jones
jones@yahoo.comThis dip is so easy to make and it's always a crowd-pleaser.
Savanna Weber
savanna56@aol.comI made this dip for a party and it was a huge hit. I definitely recommend it!
Ice Geo
geo-i98@gmail.comThis dip is a bit high in calories, but it's worth it for a special occasion.
Yolet Rosete
y3@gmail.comI added some chopped green onions to this dip and it gave it a nice extra flavor.
Wahab Choudhary
cw@hotmail.comI'm not a huge fan of mayonnaise, but I didn't find it to be overpowering in this dip.
thomas wainscott
thomas19@hotmail.frThis dip is a great way to use up leftover bacon. I always have some on hand and it's a great addition to this dip.
Cephas Glimevu
cephas-g36@aol.comI love that this dip can be made ahead of time. It makes it so easy to entertain guests.
A maverick
a@gmail.comThis is the best BLT dip I've ever had! It's so easy to make and it's always a hit with my friends and family.
Hridoy Rahman
hridoy_r75@gmail.comI made this dip for a game day party and it was a huge success. Everyone loved it and I got lots of compliments.
Jaman Shah
jaman_s@gmail.comThis dip is so creamy and flavorful. I love the addition of the bacon and tomatoes.
Zia wazir
ziaw@aol.comI'm not usually a fan of BLTs, but this dip is amazing! The flavors all go so well together.
Caroline Flomo
flomo-c@hotmail.comThis dip is the perfect party food. It's easy to make, can be made ahead of time, and everyone loves it.
Phillip Diaz
diaz.phillip@hotmail.comI made this dip for a potluck and it was gone in minutes! Everyone raved about how delicious it was.
Binod Bindasha (Bनोद Bन्दाश)
b.b@aol.comThis BLT dip was a huge hit at my party! It was so easy to make and everyone loved it. I will definitely be making this again.