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Baked BLT Dip

Source of Recipe


Southern Living



List of Ingredients



• 1 pound bacon
  
• 2 pints cherry tomatoes
  
• 1 (8-ounce) package cream cheese, softened
  
• 6 ounces Cheddar cheese, shredded (about 1½ cups)
  
• 1 cup sour cream
  
• 1 cup mayonnaise
  
• 3 cloves garlic, finely chopped and mashed to a paste
  
• 1 romaine lettuce heart, shredded
  
• 1 Tbsp fresh lemon juice
  
• Crostini or toast points
  






Instructions



1. Preheat oven to 400° F.
   Line a large rimmed baking sheet with aluminum foil, and fit with a wire rack. Arrange bacon slices in an even layer on rack, and bake in preheated oven until crisp, 30 to 35 minutes. Cool bacon, reserving 1 tablespoon bacon grease; chop bacon, and set aside.
   
   
2. Toss tomatoes with reserved bacon grease. Spread on rimmed baking sheet, and bake at 400° F until tomatoes burst, about 10 minutes. Let cool slightly. Reduce oven temperature to 350° F.
   
   
3. Combine cream cheese, Cheddar, sour cream, mayonnaise, garlic, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a large bowl; transfer to a 2-quart baking dish.
   
   Bake at 350° F until hot and bubbly, 15 to 20 minutes. Top with lettuce, remaining tomatoes, and remaining chopped bacon; drizzle with lemon juice. Serve with crostini or toast points.
   
   Serves 8