Over-The-Top BLT Dip Recipe
Prep Time:
50 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • 1 large head iceberg lettuce
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 8 strips thick-cut smoked bacon (about 12 ounces), diced
  • 2 tablespoons unsalted butter
  • 8 ounces cream cheese, softened
  • ½ cup full-fat sour cream
  • ¼ cup Kewpie mayo
  • 1 small clove garlic, finely minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly cracked black pepper
  • ¾ cup fresh baby arugula, thinly sliced
  • 1 tablespoon minced fresh chives
Directions
  1. Remove any damaged outer leaves from the lettuce head.
  2. Hit the lettuce head core-side-down on a countertop to loosen the core.
  3. Remove the core and discard.
  4. Run the lettuce under cold water to rinse and loosen the leaves.
  5. Separate the leaves and shake off excess water.
  6. Use scissors to cut the leaves into small cups. Save the lettuce trimmings for another use.
  7. Wrap the lettuce cups in plastic and refrigerate until ready to use.
  8. Preheat the oven to 400 F.
  9. In a large bowl, toss the cherry tomatoes with the olive oil, vinegar, brown sugar, salt, and pepper.
  10. Transfer the tomatoes to a lightly oiled baking dish and roast for 30 minutes, until soft and slightly browned. Set aside.
  11. In a large skillet over medium-low heat, cook the bacon until crisp.
  12. Remove the bacon from the pan using a slotted spoon and set aside.
  13. Add the butter to the bacon fat in the skillet.
  14. Cook and swirl the butter until it turns golden brown and smells nutty.
  15. Strain the bacon brown butter into a heat-proof container and cool until just warm (about 20 minutes).
  16. Add the cream cheese, sour cream, mayo, garlic, smoked paprika, and pepper to a mixing bowl and beat together until smooth.
  17. With the mixer on low, slowly drizzle ⅓ cup of the warm bacon brown butter until smooth and fluffy.
  18. Fold in all but ¼ cup of the crisp bacon pieces.
  19. Spread the dip base in a shallow bowl.
  20. Spoon the warm tomatoes over the dip.
  21. Top with the arugula, chives, and reserved bacon pieces.
  22. Serve the over-the-top BLT dip with the lettuce cups and toasts, if desired.