“The BLT is absolutely the most underrated sandwich.”
I don’t know why or how my friends get into these conversations, but that’s the conclusion we came to during a spirited debate on the worthiness of certain sandwiches. Regardless, they’re right: BLTs are awesome, but often overlooked.
To honor this delightful little sandwich, I recently made my own take on Paula Deen’s BLT dip. It’s like a mini sandwich in every bite, and there’s tons of crispy bacon, which is never a bad thing. If you’re looking for something to bring to a Labor Day party this weekend, this is an easy-to-make crowd pleaser.
♦1 lb. bacon, cooked and crumbled
♦1 c. Hellmann’s mayonnaise
♦1 c. sour cream (I used low-fat)
♦1/4 head of lettuce
♦2 large tomatoes
♦sliced baguette for dipping
Combine mayo and sour cream, and place in fridge for at least an hour. In the meantime, cook bacon, dice tomatoes and shred lettuce. Just before serving (or leaving for your party), layer some mayo mix, then veggies, then bacon and repeat. I did this for aesthetic purposes, but later mixed up everything together because it tastes better and prevents dippers from hogging all the bacon. (Ha, hogging the bacon — get it?) Serve with sliced baguettes, crackers, etc.
Total time? Cooking the bacon took forever (and the mix had to sit in the fridge for an hour), but otherwise, this takes no more than 10 minutes.
Cost? $4 lb. of bacon, $1.25 sour cream, $1.50 tomatoes, $1.25 lettuce
Overall success relative to expectations? 6 out of 10. I had high hopes for this dip, and it would have been infinitely better if I had used Hellmann’s mayo (as encouraged above) instead of the no-name brand I had in the fridge, which had that too-sweet taste that ruins grocery store macaroni salad. Next time, I think I’ll also try using spinach instead of lettuce to add a little bit more flavor and a touch of nutritional value to an otherwise bad-for-you [but tasty!] dish.