Trying to stay away from the appetizers before a large holiday meal is a challenge for most. With all of those delicious and addictive holiday appetizers, it’s sometimes hard to leave room for the main meal. This recipe for BLT Dip from Johnson & Wales University culinary student Aaron Perrott certainly doesn’t make it any easier.
The recipe is a simple mixture of sour cream, mayonnaise, cheddar cheese, a few spices, and of course bacon and tomatoes. Perrott includes scallions in this recipe to take the place of lettuce. Says Perrott, “Lettuce tends to get soggy when used in dips and the scallions add more flavor.”
This dip is easy to prepare and can even be made in advance. Simply cover with plastic wrap and refrigerate until serving.
With a nod to the classic BLT sandwich, it will be hard to pull your guests away from this dip.
Yield: 3 cups.
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup seeded tomatoes, chopped
6 bacon strips, cooked and crumbled
1 tablespoon green onion, chopped (optional)
Dash smoked paprika
1 clove garlic, finely minced
Salt and pepper to taste
1. In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon, paprika, garlic, salt and pepper. Refrigerate until serving.
2. Garnish with green onion if desired. Serve with crackers.
Recipe courtesy of culinary student Aaron Perrott of Providence, R.I., 2012