Better with Bacon – BLT Dip

There is absolutely NOTHING healthy or “redeeming” about this particular recipe.  I mean it’s a recipe from Paula Dean

But damn does it sound yummy!  It also meets my criteria of quick and easy. SHOUT OUT to Amanda for bringing it to my attention.

Enjoy all! 



1 pound cacon, cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, diced
Sea salt bagel chips


Combine mayonnaise and sour cream in small bowl.
When well mixed, cover and refrigerate until serving time.
When ready to serve, layer ingredients in large serving bowl by placing one layer of mayonnaise mixture, then a layer of lettuce, tomatoes and bacon.
Repeat layering as desired. Serve with bagel chips.

Cooking Time 10 Minutes

Servings: 8 

via Smithfield

Originally posted 2010-03-29 20:42:24.

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Originally posted 2013-08-26 13:56:34. Republished by Blog Post Promoter

Better with Bacon – Blazin’ Hot Bacon Dip…

Oh Paula Deen!  I know my boy Anthony Bourdain doesn’t think that highly of you, but I’ve got a little place in my (clogged) heart for you!

This is one of hers, courtesy of Smithfield (hence the shout of in the recipe):

Blazin’ Hot Bacon Dip


1/2 lb. Smithfield bacon, cooked crisp and crumbled
8 oz cream cheese
1 (10 oz.) can of diced tomatoes with green chilies, drained
2 limes, juiced
1/2 chipotle pepper in adobo sauce, chopped
1 bunch cilantro, roughly chopped
Salt and pepper to taste


Place all ingredients, except Smithfield bacon, in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and fold in all but a tablespoon of bacon.
Pour dip into a serving bowl and top with remaining tablespoon bacon. Serve with tortilla chips, crackers or vegetables.

photo and recipe via Smithfield

Originally posted 2011-09-15 20:52:02.

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Makin’ Bacon – Smithfield

Part two of our continuing search for good “over the counter” packaged bacon!  Today it’s Smithfield Naturally Hickory Smoked.

This is actually the brand that we seem to eat the most at the Baird household, usually you can get it on sale at one of the grocery stores or at least for a pretty decent everyday price.

This standard 16oz. package yielded 14 good slices.  There was a 15th, but it was so paper thin that I just chucked it.


Color was real good, a little fatty but I still thought it had a fairly good meat/fat ratio.

Bacon was split onto two foil lined sheets and each cooked separately at 425 for 12 minutes.


Look at that!!  Really held it’s shape well, not a lot of shrinkage.  There was a really nice aroma to the house as these things baked up.

They cooked really even (except for that one little spot on the top of slice 6) and had a nice crunch with the first bite, but didn’t crumble.  There wasn’t that much of a smoked taste to the meat and was actually a little sweet.

This held up real well as my breakfast side and on a sandwich later.  Smithfield, you made a good little bacon!

I give you…Eight PIGGIES EATING BACON!  Next time you are on sale, you’ll be in my cart!



Originally posted 2009-01-29 15:49:23.

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