All the flavors of a BLT in a dip!
Even though I don’t grow tomatoes (or anything for that matter), I am always excited for this time of year to see all the amazing ways people make use of their bounty of homegrown produce or their prized picks from local farmer’s markets. I think of my brother Jered who makes the best Caprese salads using cherry tomatoes and basil from his garden and my Aunt Jean who processed more than 20 jars of her tomatoes last summer to use in recipes like her legendary party lasagna throughout the year.
Since tomatoes are the talk of the town right now, I want to share a recipe for a tasty dip that includes all the flavors of a bacon, tomato and lettuce (BLT) sandwich, with fresh, flavorful tomatoes of course!
What is BLT Dip?
BLT Dip is a twist on BLT Bites, a recipe I came across in a vintage cookbook where you hollow out cherry tomatoes and fill them with a delightful mixture of mayo, bacon crumbles, green onion and parmesan cheese. I set out to make these little flavor bombs during a recent cabin vacation when I was looking for a down-and-dirty appetizer to enjoy lakeside; however, I soon realized I have no patience for scooping out a bunch of teeny tiny tomatoes and gingerly spooning in the filling. Instead, I ended up chopping up the remaining tomatoes, mixing all the ingredients in a bowl and a new dip was born!
This dip has quickly turned into a family favorite that we enjoy on crackers as an appetizer or even as a light meal when it’s too hot to cook. (Note: you can use store-bought bacon crumbles if you don’t want to fuss with making bacon.)
Tips
- When preparing the tomatoes, I slice them in half and use my thumb to flick out some of the pulp before chopping them. Otherwise, the dip may get a bit soupy.
- I have made this recipe with both prepared bacon crumbles as well as bacon I cooked to crispy perfection before chopping. I prefer my own bacon!
- The original recipe calls for parsley mixed into the final dip but I use basil or chives–whatever I have on hand.