Paula Deen’s BLT dip sounds fab. I mean, it includes bacon and everything.
But in reality, it was just a little too salty and a little too tricky to eat for my liking. Bagel chips broke in half and lettuce pieces slipped around all over the place.
Maybe there’s a better way? If you give it a go, let me know how it works out.
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BLT Appetizer Dip Recipe from Food Network
* 1 cup mayonnaise
* 1 cup sour cream
* Iceberg lettuce, shredded
* 2 large vine-ripe tomatoes, chopped
* 1 pound lean bacon, cooked crisp and crumbled
* Sea salt bagel chips
Instructions: Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
Confession. I mixed the tomato and bacon together with the mayo and sour cream. You can see in the first photo that I scooped the dip and placed it directly on to the bagel chip and lettuce piece. It just seemed like the neatest way to serve the dang thing.
If I make it again, I will forgo the sea salt bagel chips and choose a standard Melba toast for dipping. That will resolve the uber saltiness and breaking chip fiasco. I’d also recommend following Paula’s instructions by not mixing the tomato and bacon together. With strong pieces of Melba toast it won’t be necessary.