BLT Dip

The beloved bacon, lettuce, and tomato sandwich, reimagined as an outrageous dip. Chef and the Farmer's Vivian Howard uses homemade green goddess dressing as the base, then tosses in B, L, & T, along with fresh scallions. This dip is perfect for entertaining—you can make it several hours in advance. (In fact, that’s how chef Howard likes it!)
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 10 servings
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Ingredients

Green Goddess Dressing

1/2 cup sour cream

1/2 cup mayonnaise, preferably Duke's or Blue Plate brand

2 tablespoons tarragon

1/2 cup basil

2 anchovy fillets, or 1 tsp anchovy paste

1/2 teaspoon sugar

1/2 tablespoon kosher salt

1 clove garlic

2 tablespoons lemon juice

Dip

2 medium tomatoes, or 2 pints grape or cherry tomatoes

1 teaspoon Kosher salt, divided

1/2 teaspoon sugar

1/2 head heart of romaine lettuce

1/4 teaspoon freshly ground black pepper

3 scallions, divided

Green Goddess Dressing

1 pound bacon, cooked until crisp, then crumbled

Toasted white bread or crackers, for serving

Directions

  1. Green Goddess Dressing: In a blender, add sour cream, mayonnaise, tarragon, basil, anchovies, sugar, salt, garlic, and lemon juice. Cover and purée on high until smooth and green; taste and adjust seasoning as necessary. Refrigerate until ready to use. (Makes about 1 cup.)
  2. Dip: Cut tomatoes into a small dice. (If using grape or cherry tomatoes, halve or quarter them, depending on size.) Place in a colander and toss with ½ teaspoon salt. Set colander over a bowl to drain, 15–20 minutes. Trim lettuce leaves by cutting off the leafy portion of each leaf (reserve for another use, such as Naomi Pomeroy’s Mom’s Simple Salad). Reserve two romaine stems, then chop the rest into ⅓-inch pieces to yield about 1 cup. Place in a bowl and set aside. Trim 2 scallions and thinly slice white and light green parts; add to the bowl with the lettuce. Use a rubber spatula to push out as much liquid as possible from the tomatoes in the colander. Add tomatoes to the bowl and stir to combine, along with remaining salt. Fold in half to all of the Green Goddess Dressing, depending on your preference. (But be generous: it’s a dip, not a salad!)
  3. Assembly: Transfer the dip into a serving bowl (preferably glass, so the layers are visible). Top with crumbled bacon. Trim remaining scallion, thinly slice white and light green part, and scatter on top. Serve at room temperature with reserved romaine stems, white bread toast points, or crackers.

Cook’s Note

This dip can be made up to 6 hours in advance and stored in the refrigerator. Bring to room temperature before serving.