BLT Dip
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon italian seasoning
- 1 tablespoon yellow mustard
- 12 slices center cut bacon
- 2 (8 oz) blocks of 1/3 less fat cream cheese
- 2/3 cup fat free sour cream
- 4 oz 50% reduced fat sharp cheddar cheese shredded (about 1 cup) – i used cabot
- 5 oz (1 1/4 cups) shredded 2% mozzarella cheese
- 1 cup diced seeded tomatoes (i used grape tomatoes)
- 1 1/2 cups shredded iceberg lettuce
- Carbohydrate 1.61851051380138 g
- Cholesterol 0.850485693 mg
- Fat 0.0417884375762718 g
- Fiber 0.0448968743713534 g
- Protein 0.353109134616452 g
- Saturated Fat 0.00398531250471706 g
- Serving Size 1 1 (1/3 cup) serving (26g)
- Sodium 28.6053429358798 mg
- Sugar 1.57361363943003 g
- Trans Fat 0.00241281250344269 g
- Calories 8 calories
Cook the bacon according to package directions until crisp and crumble or dice into small pieces. Note: I like to bake my bacon in the oven on a baking sheet at 400 for around 15-16 minutes (cooking time may vary). Set aside on paper towels. Pre-heat the oven to 350 and lightly mist a 2 QT baking dish with cooking spray. Combine the cream cheese, sour cream, cheddar, Mozzarella, mustard, Italian seasoning, garlic powder, ¼ cup of the crumbled bacon (reserve the rest for step 3), salt and pepper in a large mixing bowl and stir together until thoroughly combined (you can also use an electric mixer to save time and arm strength). Transfer the mixture to the prepared baking dish and spread evenly across the bottom. Bake in the oven for 25-30 minutes. Remove the dish from the oven and sprinkle with the remaining bacon crumbles, the diced tomatoes and the shredded lettuce. Serve hot.
