It’s lunchtime. You don’t know what to consume, so you sit down for a moment and contemplate. You think to yourself, what’s an undeniably great, go-to meal that never disappoints the stomach? Those three little words pop into your head and you know what’s about to go down. Bacon. Lettuce. Tomato. Ah yes, the beloved B.L.T. that’s always bacon you crazy and gets you craving a little more. But here’s the catch, we’ve got a recipe that’s going to get you bacon just a little more crazy for everyday eats and entertaining.

The bacon, lettuce, and tomato sandwich has been reimagined into an outrageous and creamy dip. It’s unique but simple, a staple but also a rarity, and it’s not a B.L.T. but it just might be better. Make it hours in advance, pop it in the fridge, and lettuce celebrate this genius alternative to a great American classic sandwich.


  • 1 tub of softened Philadelphia veggie cream cheese
  • ¼ cup of Hellman's mayonnaise
  • ¼ cup of Breakstone’s sour cream
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 ½ cups of chopped Romaine lettuce
  • ½ cup of shredded cheddar cheese
  • 3 diced, medium sized tomatoes
  • 1 lb of cooked and crispy bacon, crumbled to your liking


    • Preheat oven to 400ºF
    • Lay your bacon strips on a baking sheet lined with aluminum foil (for easy cleanup).
    • Bake for 15 to 20 minutes, then let rest and dry on a bed of paper towels.
    • In a large bowl, use an electric mixer to combine the cream cheese, sour cream, and mayonnaise.
    • Add the onion powder, garlic powder, salt, and pepper. Fold in the shredded cheese with a spoon.
    • Spread the mixture onto the base of a round, serving dish. Top the creamy, coated dish first with lettuce, then with tomatoes, and finally, add the bacon, of course! Serve with chips and fall in love.

    *Recipe inspired by