Fresh, Easy Avocado BLT Dip Recipe
In the South, fall is all about three words: College. Game. Day. This recipe perfect for watching the big game. It is a crowd-pleaser, and for good reason! Check out how Atlanta blogger Ashley Pepitone from Camp Makery makes a delicious, lighter version of her aunt’s classic BLT Dip.
The original recipe, which called for lots of mayo and sour cream, was a little heavy for my taste, so I replaced half of the mayo and all of the sour cream with low fat, plain Greek yogurt. To pump up the healthy fats I also added avocado to the mix. I love the creamy texture of the avocado with the crunch of the bacon, and the color it adds to the dish!
{Recipe Follows Photos}
I hope you enjoyed this recipe! Head over to Camp Makery for a tutorial on how to etch your very own football wine glass for game day! You’ll never have to guess which one is yours!
Fresh, Easy Avocado BLT Dip
Author: Ashley Pepitone
Recipe type: Appetizer
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
A super easy dip version of the classic American sandwich gets a lighter, brighter makeover with Greek yogurt and avocado.
Ingredients
- One ripe avocado
- 6-8 slices bacon
- 1 cup cherry tomatoes
- 1 cup shredded romaine lettuce
- .5 cup mayo
- 1.5 cup plain, lowfat Greek yogurt
- Salt and pepper to taste
Instructions
- First, cook the bacon so it has plenty of time to cool. I prefer to bake mine in the oven until crispy.
- Chop the cherry tomatoes.
- In a medium mixing bowl, mix mayo and yogurt.
- Chop bacon once it has cooled.
- Add most of the cherry tomatoes and all of the bacon to your yogurt mixture.
- Add salt and pepper to taste, and mix well.
- Pour the yogurt mixture into your serving bowl.
- Chop avocado and layer on top of the yogurt mixture.
- Top with chopped romaine lettuce and the remaining chopped tomatoes.
- Serve with whole wheat melba toasts.
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