Sunday, December 12, 2010

Creamy BLT Spread

Servings:  ~4 cups
Prep Time: 10 minutes
Cook Time:  10 minutes
Difficulty:  Level I


  • 1 package of quality bacon
  • 2 scallions
  • 1 pint grape tomatoes
  • 1.5 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 cup Duke's mayonnaise
  • 2 tbsp chopped thyme
  • 1 tbsp chopped basil
  • 2 tbsp salt
  • 1-2 tbsp Frank's Red Hot Sauce
  • Baguette slices or crackers
  • Parsley for topping


Preheat the broiler on low with a rack 8" from burner.  Arrange bacon on broiler tray and broil for ~10 minutes, flipping at 5 minutes.  Be sure to remove pieces just as they turn crispy but before they burn.

In the meantime, dice the white portion of the scallions and chop the green section in to rings.  Add to a medium mixing bowl. Next, slice the tomatoes into pieces and gently remove some of the juice and seeds by pressing the side of wide-bladed knife into the slices with your palm.  Add the rest of the ingredients.

Once the bacon is cooked and cooled, chop into small chunks and add to the rest of the ingredients.  Mix thoroughly and chill for an hour before serving.  Top with parsley for a nice presentation.

Chef's Notes

  • This recipe works great with low or fat free sour cream and mayonnaise.  The bacon is essential though!
  • You can adjust the amount of mayo and sour cream to change the consistency of the dip but don't over do it, their flavor can overpower.
  • Consider doubling this recipe.  Trust me you'll need it!

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