7-layer B. L. T. Dip
photo by WiGal
- Ready In:
- 8 ounces cream cheese, softened
- 1⁄4 cup mayonnaise or 1/4 cup vegetarian mayonnaise (Vegenaise)
- 1⁄4 cup sour cream or 1/4 cup plain yogurt
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon garlic powder
- salt and pepper, to taste
- 1 cup minced iceberg lettuce
- 1⁄4 cup minced water chestnut (the crunch is nice) (optional)
- 3⁄4 cup shredded cheddar cheese
- 3⁄4 cup shredded monterey jack cheese
- 8 slices bacon, cooked crisp and crumbled or 8 slices vegetarian bacon
- 4 roma tomatoes, seeded and chopped
- 3 green onions, chopped
- Combine cream cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, and salt and pepper to taste in a bowl.
- Spread the mixture onto a serving plate.
- Mix together the minced lettuce with the water chestnuts (if using).
- Top the cream cheese mixture with remaining ingredients, in order: lettuce/water chestnut, the cheeses, cooked and crumbled bacon, chopped tomatoes, and green onions.
- Chill for at least 2 hours before serving.
- Serve with bread rounds or pita chips for dipping.
- Note: you can also mix the water chestnuts into the cream cheese mixture instead of into the lettuce, if you prefer.
Questions & Replies
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This is so good! I have made this twice now and both sets of people liked it. Most recently took it to a tailgate party. I made the dip section the evening before and then assembled it the next day. I used fat free cream cheese, light mayonnaise, and plain yogurt but used real bacon. Our tailgate party included this recipe plus Recipe#286670, beer bread, and a raspberry dessert. Thanks Julesong for posting a winner!
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>