BLT Dip For Your Backyard BBQ
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 Cup each of sour cream
- • 1 Cup of mayonnaise
- • Two cloves of garlic, roughly chopped
- • 8 pieces cooked bacon, chopped
- • 8 oz roasted cherry tomatoes
- • Juice of half of a lemon
- • Salt and pepper to taste
- • A handful of arugula
Summer is right around the corner and with the temperatures heating up, the kitchen is cooling down. It’s the season full of pasta salads, no-bake desserts, beach sandwiches, and more. One of my favorite summer staples is a classic BLT – crispy, crunchy bacon, juicy, local tomatoes, and fresh, peppery arugula (my choice of 'L' instead of the typical lettuce).
There is something delicious about the sandwich’s simplicity; only three ingredients between two slices of bread, or a biscuit. This recipe is my spin on a different presentation to the classic dish – everything combined into a summer dip that is as easy to make as the original!
Serve this alongside our Biscuit Crackers for a cool and creaming appetizer this summer! The perfect dish to start off any backyard barbecue – like Memorial Day, your Father’s Day celebrations, or the Fourth of July!
Instructions
- Add garlic, bacon, and roasted tomatoes to a large mixing bowl. Combine together.
- Next, add the mayonnaise and sour cream to the tomato and bacon mixture. Add salt and pepper to taste. Stir together until fully combined.
- Squeeze juice from half of a lemon over mixture and mix together.
- Transfer dip into your serving dish and add arugula to the top. Garnish with additional chopped bacon and roasted tomatoes.
- Enjoy with our Biscuit Crackers!
