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You've probably had this problem before all your friends are coming over for a party, and you're tired of serving the same old dip. Luckily, in this week's Kitchen Scoop, Alicia Ross has a fresh, easy idea that's based on one of the world's most beloved sandwiches.

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Where is the recipe for BLT Dip

I saw this on TV, said you could get the receipe on your website?
The video is the same as what was on tv, it provides ingredients, but no amounts? Where is the actual receipe?
Thanks Carol

BLT Dip Recipe

START TO FINISH: 15 minutes to prep, minimum 1 hour to chill
Recipe Directions

12 slices already-cooked bacon*
1 ¼ cup light sour cream
½ cup reduced-fat mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne pepper
1 cup chopped vine-ripened tomato
¼ head iceberg lettuce (for 2 cups lightly packed chopped)
Melba toast, wheat crackers or corn chips, for serving

Place bacon on a microwave-safe plate, cover with a paper towel and heat on high for just to crisp, about 1 minute. Remove from microwave and blot excess grease. Set aside to cool.

Mix together sour cream, mayonnaise, garlic powder, onion powder and cayenne in a 1-quart or larger bowl. Chop or coarsely crumble bacon and add to bowl. Stir well and refrigerate for at least 1 hour or up to 24.

Up to 1 hour before serving, seed and finely chop tomato, adding to refrigerated dip as you chop. Cut lettuce into small bite-size pieces. Sprinkle over the top of dip. (Dip can be refrigerated for up to 1 hour before serving.) Just before serving, stir the lettuce into dip. Serve with crackers of choice.
* Cooking Notes

You can pre-cook the bacon yourself or buy the kind from the supermarket that's already cooked.

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