This EASY BLT Dip starts with a cream cheese and sour cream mixture with Ranch seasoning. It’s served cold and topped with layers of crispy bacon, lettuce, tomatoes, and cheese.

Be sure to try my Mango Salsa and Chickpea Salad recipes next!

A hand dipping a potato chip into BLT Dip with Bacon, Lettuce, and Tomatoes on top.

BLT Dip

Do you ever just crave a classic BLT?! I know I sure do, but that fact that I don’t like mayo creates a bit of a problem. This dip is the perfect way to combine flavorful creaminess with the classic bacon/lettuce/tomato combo.

Of course, if you do like mayo, you can easily incorporate it into this dip along with a variety of other ingredients such as diced avocado, chives, or green onions.

Lets take a look at how it’s made, the make-ahead method, PRO tips, and more:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine the cream cheese, sour cream, Ranch seasoning, and garlic powder. I like to throw in 2-3 strips of cooked/crumbled bacon and use the rest for the topping.

Mixing cream cheese, sour cream, ranch seasoning, and garlic powder with tomatoes and bacon in the background for BLT Dip..

The styling of this dip is completely up to you and it’s fun to get creative. I like to spread out the dip and leave a small perimeter around the edge of the serving bowl and fill up that space with lettuce.

Next, add the diced tomatoes around the edges and on the top. 

A white pie pan with BLT dip with shredded lettuce and diced tomatoes being added on top.

Finally, add the shredded cheese and crumbled bacon and serve!

A white pie pan filled with BLT Dip before and after bacon is added to the top.

Make Ahead Method

  • Combine the cream cheese, sour cream, ranch seasoning, garlic powder.
  • Store in an airtight container or a covered serving dish for up to 2 days.
  • The day before serving: Dice the tomatoes, shred the lettuce and cheese, and cook/crumble the bacon. Place them in separate Ziploc bags and add them just before serving.

Pro Tips

  • Diced Green Onions or chives are really good in the cream cheese/sour cream mixture or on top.
  • Diced Avocado makes a great topping as well. Wait on dicing it until just ready to serve.
  • I like to place the diced tomatoes on top of paper towels and to absorb excess moisture so they’re not wet when added to the dip.

Sour Cream Substitutes

  • Mayo can be used instead of or in combination with sour cream. (1/2 cup of each is great.)
  • Plain Greek Yogurt may also be used.
  • 1 cup evaporated milk + 1 tablespoon white vinegar or lemon juice. Let stand 5 minutes to thicken.

Storage

Store in an airtight container and refrigerate for up to 3 days.

What to Serve With BLT Dip

  • Chips: I love serving this with Pita Chips (Stacy’s and Town House are my favorites.) Bagel Chips, Tortilla Chips, and Potato Chips work too!
  • Vegetables: Baby Carrots/Carrot Sticks, Sliced Cucumbers, Bell Peppers, Celery, and Cherry Tomatoes are all really great with this dip.
  • Bread: Crusty Artisan, Sourdough, and Naan Bread are all delicious options as well.

This BLT Dip is an easy appetizer idea that is served cold with chips, bread, or vegetables! It starts with a sour cream/cream cheese mixture with Ranch seasoning topped with bacon, lettuce, tomatoes, and cheese!

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A hand dipping a potato chip into BLT Dip.

BLT Dip

Prep Time: 15 minutes
Total Time: 15 minutes
5 from 15 ratings
Servings: 8 people
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This EASY BLT Dip starts with a cream cheese and sour cream mixture with Ranch seasoning. It’s served cold and topped with layers of crispy bacon, lettuce, tomatoes, and cheese.

Ingredients

  • 8 oz. cream cheese, softened
  • 1 cup sour cream, or mayo
  • 2 Tablespoons Ranch seasoning mix, (not ranch dressing)
  • ½ teaspoon garlic powder
  • 1 Roma tomato, finely diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup iceberg lettuce, finely shredded
  • 6 slices thick cut bacon, cooked and crumbled

Instructions

  • Combine the cream cheese, sour cream, Ranch seasoning, and garlic powder. I like to throw in 2-3 strips of cooked/crumbled bacon and use the rest for the topping.
  • Spread the dip onto the bottom of a 9-inch serving bowl. (A pie pan works well.) I leave a small perimeter around the edge of the serving bowl and fill up that space with lettuce.
  • Add the diced tomatoes followed by the shredded cheese and crumbled bacon. Serve! (See notes for tips on what to serve this with.)

Notes

For Serving:
  • Chips: I love serving this with Pita Chips (Stacy's and Town House are my favorites.) Bagel Chips, Tortilla Chips, and Potato Chips work too!
  • Vegetables: Baby Carrots/Carrot Sticks, Sliced Cucumbers, Bell Peppers, Celery, and Cherry Tomatoes are all really great with this dip.
  • Bread: Crusty Artisan, Sourdough, and Naan Bread are all delicious options as well.
Make-Ahead Method:
  • Combine the cream cheese, sour cream, ranch seasoning, garlic powder.
  • Store in an airtight container or a covered serving dish for up to 2 days.
  • The day before serving: Dice the tomatoes, shred the lettuce and cheese cheese, and cook/crumble the bacon. Place them in separate Ziploc bags and add them just before serving.

Nutrition

Calories: 249kcal, Carbohydrates: 5g, Protein: 8g, Fat: 22g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 587mg, Potassium: 132mg, Fiber: 1g, Sugar: 2g, Vitamin A: 726IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer
Cuisine: American
Author: Stephanie