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Mixing creamy BLT dip base with electric mixer in glass bowl showing smooth texture

BLT Dip

All the flavors of a classic BLT in a cool, creamy party dip—crispy bacon, juicy tomatoes, and crunchy lettuce layered over a Ranch-kissed, cheddar-studded base. No-bake dip (cook bacon only) and perfect for make-ahead entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Appetizer, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bacon cooked until crisp and chopped
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 oz dry Ranch salad dressing mix 1 packet (e.g., Hidden Valley)
  • 1 cup sharp cheddar cheese shredded
  • 3 medium tomatoes seeded, diced small, patted dry
  • 4 medium green onions thinly sliced
  • 2 cups iceberg or romaine lettuce thinly shredded
  • crostini, pita chips, crackers, tortilla chips, or fresh veggies for serving

Equipment

  • Sheet pan or large skillet
  • Medium mixing bowl
  • electric mixer
  • sharp knife
  • cutting board
  • Shallow serving dish
  • Paper towels
  • Slotted spoon

Method
 

  1. Preheat oven to 400°F. Arrange bacon on a sheet pan and bake 15–20 minutes until crisp. Transfer to paper towels to drain, then chop.
  2. In a medium bowl, beat cream cheese, sour cream, mayonnaise, and Ranch mix on medium speed for 2 minutes until smooth and fluffy.
  3. Stir in 1/2 of the chopped bacon and 1/2 of the diced tomatoes. Add cheddar, 1/2 cup of the shredded lettuce, and most of the green onions (reserve some for garnish).
  4. Spread into a shallow serving dish. Cover and refrigerate at least 2 hours or up to overnight.
  5. Just before serving, top with remaining lettuce, reserved bacon, tomatoes, and green onions.
  6. Serve with crostini, pita chips, crackers, tortilla chips, or fresh vegetables for dipping.

Notes

Pat tomatoes dry to prevent a watery dip. Iceberg or romaine stay crisp. Ranch seasoning contains garlic and onion. For convenience, cook bacon on a sheet pan or use pre-cooked bacon. Store covered in the refrigerator up to 3 days. For best texture, add tomatoes and lettuce right before serving. Not recommended for freezing. Gluten-free if served with GF dippers—check labels.