BLT and A Dip

Prep Time
8-10 minutes
Cook Time
25-30 minutes
not available


  • 1-1/2 pound Bacon, cooked, drained and crumbled
  • 1 ripe avocado, chopped (optional)
  • 1/2 head of Iceburg Lettuce, shredded
  • 2 cups chopped seeded tomatoes
  • 1 tbsp Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
  • 1/2 cup Parmesan Grated Cheese
  • 1 cup Coburn Farms Shredded Cheddar Cheese
  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 (8 ounce) packages Cream Cheese, softened
  • 2 cups Shredded Mozzarella Cheese
  • To taste Salt and pepper


1. Preheat oven to 350. Coat a 1 1/2-quart baking dish with nonstick cooking spray.

2. Reserve ¾ cup of the bacon. Combine remaining bacon in a large bowl with the cream cheese, shredded cheeses, sour cream, mayonnaise, mustard, Italian seasoning, garlic powder, salt, and pepper.

3. Mix well and spoon into baking dish.

4. Bake until dip is hot and bubbly, approximately 25-30 minutes.

5. Top with chopped tomatoes, remaining bacon, lettuce, and avocado. Serve immediately with your favorite dippers: crackers, tortilla chips, toasted bread slices, raw veggies.


No notes available at this time.

Categories: American, Appetizers, Dinner