"blt" dip
Not for dipshits
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise (vegan or regular)
- 1/2 cup plain whole milk Greek yogurt
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 cup coconut bacon (or regular, crumbled)
- 1 cup romaine lettuce, shredded
- 1 large tomato, deseeded and diced
- extra lettuce, tomato, and coconut bacon, plus green onions, for topping
coconut bacon
- 2 cups unsweetened coconut chips
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp black pepper
Instructions
- To make the coconut bacon, preheat oven to 425 degrees. Line a large baking sheet with parchment. Whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Toss with the coconut until thoroughly coated. Spread the coconut in a single layer on the baking sheet. Bake for 12-15 minutes, stirring once halfway through baking time. Watch closely. The coconut will continue to crisp as it cools.
- In a large bowl, beat the cream cheese, mayonnaise, Greek yogurt, parsley, garlic, onion, and dill until very creamy and smooth. With a spatula, fold in the lettuce, tomato, and bacon. Taste and adjust salt and pepper. Cover and chill at least an hour.
- Before serving, sprinkle extra bacon, lettuce, tomatoes, and green onions on top. Serve alongside tortilla or potato chips, toasted crostini, assorted veggies, and any other of your favorite dippers.