Ranch Blt Dip Recipes

BLT DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

BLT DIP

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.

THE BEST BLT DIP

Steps:

• In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.