If you like BLT sandwiches you’ll love this easy blt dip! Use your favorite chips, a crusty loaf of bread or make your own garlic breadsticks for the best appetizer or snack ever.
How to Make BLT Dip
- Prepare the ingredients. Chop up the bacon as big or as small as you’d like. For the tomato, simply peel off the skin, remove the seeds, and dice it up.
- Combine. In a bowl, combine the bacon, mayonnaise, sour cream, tomato and lettuce.
- Refrigerate. If you’re not serving it right away, store the BLT dip in the refrigerator.
- Mix the tomato into the dip. Set aside a bit of the chopped tomato to use as topping.
- Top with lettuce and chopped tomato.
How to Make Homemade Breadsticks
One of my go-to pairings for this BLT dip (aside from my standard tortilla chips) is my homemade breadsticks. The texture of the bread really soaks up the dip, which I don’t really get with crispier chips.
- Add some of the ingredients to your bowl. In the bowl of your stand mixer, add in the dry yeast, water and sugar.
- Stir to combine. After stirring, let it stand for 5 minutes to give the yeast time to activate.
- Add the oil and flour.
- Mix. Mix using the dough hook attachment until the dough can be separated cleanly from the sides of your bowl.
- Transfer the dough. Transfer the dough to another bowl that’s lightly greased and cover it with plastic wrap.
- Let the dough rest. After about 1 ½ hours, the dough should double in size.
- Divide the dough. Transfer the dough to a lightly floured surface and divide into 12 equal pieces.
- Roll each piece. Each stick should be about 9 inches long.
- Place on the baking sheet.
- Bake. Bake in the oven for 10 to 12 minutes or until the breadsticks are golden brown.
- Brush each stick with melted butter.
- Serve warm with your BLT dip.
Can I Freeze This BLT Dip?
Absolutely! I make this BLT dip because it’s a breeze to make and store for later, perfect for spontaneous get-togethers or even just as a quick snack.
Simply freeze the dip without the chopped tomato and lettuce and add it in when you’re ready to serve, just as is described in the recipe. You’ll want to use an airtight freezer safe container to avoid freezer burn, but a freezer safe bag would work just as well.
Once thawed, you may notice that the sour cream or mayonnaise has started to separate a little. This is completely normal and can easily be fixed by stirring.
Can I Make These Breadsticks Ahead?
Yes, you certainly can. I actually enjoy these breadsticks with pasta and soup as well, so I almost always have some stored in the refrigerator for a quick snack or side dish.
To reheat, I pop them in the oven for about a minute on broil and that’s it–fresh breadsticks!
(You may also like: The Best Garlic Bread Grilled Cheese Sandwich with Caramelized Onions)Print
Crave-worthy BLT Dip with Homemade Breadsticks
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 1x
For the breadsticks:
- 1 1/3 cups warm water
- 1 ½ tsp active dry yeast
- 2 tbsp granulated sugar
- 3 ¼ cups all-purpose flour
- 1 ½ tsp salt
- 3 tbsp oil of choice
- melted butter, for brushing
For the BLT dip:
- 1 pound bacon, cooked and chopped plus extra for decoration
- 1 cup mayonnaise
- 1 cup sour cream
- 1 large tomato, peeled, seeded and diced
- 1 cup shredded lettuce
- To make the BLT dip, add the mayonnaise, sour cream and bacon to a bowl.
- Season to taste with salt and black pepper and mix to combine.
- Refrigerate until ready to use.
- To make the breadsticks, add the water, dry yeast and sugar to the bowl of a stand mixer.
- Stir to combine.
- Let stand for 5 minutes.
- Add all the flour and oil and mix using the dough hook of your mixer, until it’s all well incorporated and the dough comes clean from the sides of the bowl.
- Transfer the dough to a large lightly greased bowl.
- Cover tightly with plastic wrap.
- Allow to rest until double in size, about 1 ½ hours.
- Preheat oven to 425°F.
- Punch the dough.
- Transfer the dough to a lightly floured surface.
- Divide into 12 equal pieces.
- Roll each piece into 9 inch long stick.
- Place them on a baking sheet lined with parchment paper.
- Bake in preheated oven for 10-12 minutes or until golden.
- Remove from the oven and brush with melted butter.
- Remove the dip from the fridge.
- Reserve 2-3 tbsp chopped tomato.
- Add the remaining tomato to the dip and mix to combine.
- Transfer the dip to a serving bowl.
- Top with chopped lettuce, reserved tomato and extra cooked bacon.
- Serve the dip with warm breadsticks.
How to Use Up Leftover Tomatoes
You’ll find that once tomato plants start to bear fruit, they’ll be a dependable source of fresh produce and you’ll probably have a hard time consuming them all. I’ve put together a short list of my go-to recipes that you can try once your tomato basket starts to overflow.
- Cherry Tomato Confit Pasta (Addictive, Healthy and Oh So Good) – It all starts by making a deliciously savory cherry tomato confit before mixing it with your choice of pasta to create a meal that’s legitimately both delicious and nutritious.
- The Best Homemade Tomato Juice (Made in a Blender!) – It’s quick and easy to whip up your own fresh tomato juice from scratch with this easy to follow blender recipe.
- Caprese Salad with Basil Olive Oil – With bright, clean flavors a fragrant olive oil to boot, this caprese salad certainly outshines many of my older salad recipes.
More Good BLT Recipes
- Vegan BLT Sandwich with Eggplant Bacon (Minimalist Baker)
- BLT with Chipotle Goat Cheese Spread (Pati Jinich)
- Connecticut-Style Lobster BLT (Burrata and Bubbles)
- BLT Pizza (It’s A Mother Thing)
- Build-Your-Own BLT Board (The BakerMama)
- Chicken Avocado BLT Wrap (This Farm Girl Cooks)
- BLT Stuffed Chicken Breast (Healthy Little Peach)
- BLT Pasta Salad (Life In The Lofthouse)
- Buffalo Chicken BLT Pitas (Made It. Ate It. Loved It.)
- Smokey BLT Dip (Miocoalition)
- The Ultimate Breakfast BLT (The Cookie Rookie)
- Mini BLT Quinoa Cups (Iowa Girl Eats)
- BLT Paleo Cole Slaw (The Whole Smiths)