"This yummy version of the original BLT dip uses canned tomatoes and paprika for a little more flavor! Also, the low-fat versions of mayo and sour cream could work, but don't try to use the low fat turkey bacon."

Ingredients 6 h 25 m {{adjustedServings}} servings 185 cals

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Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large skillet; cook over medium-high heat until very crisp, about 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble, and reserve.
  2. Mix the mayonnaise, sour cream, paprika in a large mixing bowl. Stir in the bacon and the drained tomatoes. Chill dip at least 6 hours or overnight.
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  • Cook's Notes:
  • Low-fat mayonnaise and/or sour cream can be substituted for the full fat varieties, if desired.
  • Serve dip with crackers or melba rounds
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Reviews 8

  1. 9 Ratings


This is really great ~ all the flavor of a BLT sandwich! The paprika & the canned (fire-roasted) tomatoes must be the reason why I rate this "BLT II Dip" higher than the other BLT dip on this recipe site. This surprises me because I do prefer using fresh ingredients over canned, but perhaps the flavor of the tomato was concentrated by using the fire-roasted type. (I partially pureed the tomatoes so that there weren't lots of large diced tomato chunks in the dip.) If you want a thicker dip, maybe add a little non-fat cream cheese, so it won't add more fat to an already VERY fat-laden dip. Do NOT add salt, as the bacon already makes this nicely salted. I used slivered lettuce as more than a garnish: for added color, taste, nutrition, & the "L" in BLT!

Linda K

I usually take new recipes to work to get honest critiques from my co-workers. After reading reviews from this recipe and the BLT dip alson on this site, I became a little hesitant. But, I used this recipe, using 1 can of fire roasted tomatoes that I drained and pureed in my food processor; also added 1/2 packet of dry ranch dressing. I heated packaged bacon bits and mixed all together. Refrigerated over night. Here's where I think the secret lies: I spread the dip on a plate, put shredded lettuce around the edge, additional bacon bits in the center with 1 finely dice fresh tomato (drained on paper towels overnight). Served this with pita chips. The entire recipe was devoured in short order. Everyone (guys and gals alike) reported this to be delicious and I should put it on my "bring to work" list anytime! Thanks Terri, for the great recipe!

Becky Wolszon

Everything is perfect about this dip. It's FAST to make, ingredients are staples in most households and is INSANELY delicious! Do want to emphasize that you should drain the tomatoes before combining with other ingredients. I will never make less than a double batch as it gets eaten so quickly! Everyone loves it and pretty much anyone I've made it for asks for the recipe! Thanks, Terri!