About this recipe: I cannot go to a gathering, event or party without someone asking me if I brought my BLT dip...a crowd pleaser! Have your guests dip the toast triangles in the dip and wait for the ooh's and ahh's. The toast is what makes this recipe a genuine BLT impersonator!
This is a great dip, however I made a few modifications the second time I made it. The original dip had too much mayo, it also yielded too much dip overall and the ratio of bacon was off. So I used 1 cup of mayo, 2 cups of sour cream, 1 lb of bacon, 1/4 tsp of garlic powder, 1 tomato, and salt and pepper to taste. For dipping I put out a fresh loaf of sourdough bread cut up in chunks. It was a huge hit! - 31 Oct 2005 (Review from Allrecipes US | Canada)
There is no way that you should use the massive amount of mayo and sour cream! However, this recipe is basically good because the addition of garlic powder and pepper is brilliant (careful with salt - think of all that bacon!) I made it with 1 cup mayo, 1 cup lite sour cream and 1/2 cup softened, reduced fat cream cheese (neufschatel)to make it a little "stiffer." I mixed those three ingredients and sprinkled garlic powder and pepper across the top and mixed well. I didn't mix the solids into it ahead because I knew the bacon would get mushy and the tomatoes might water the dip. I also seeded the tomatoes. I mixed everything and spread it on a flat, round tray and sprinkled some shredded iceburg on the top. I used lightly salted pita points to serve. Toast points would be yummy, but lots of work and not necessary. Bagel "chips" would be good too. - 26 May 2008 (Review from Allrecipes US | Canada)
This is similar to another recipe on this site (blt dip) and the results are pretty much the same, although I liked the garlic powder addition. I again used "real bacon bits" (oscar mayer) and added some Tastefully Simple Bacon Bacon. For those who had a problem with the dip tasting like mayo, it really should be refrigerated for a few hours before serving, or even tasting it, as the flavors really need to meld. Thanks Christine! - 27 Jan 2003 (Review from Allrecipes US | Canada)