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}

BLT Avocado Dip: A college football top-ranked nosh

Pick blue-chip recruits when assembling your BLT Avocado Dip’s starting lineup. High quality ingredients = game day victory.


BLT Avocado Dip: A college football top-ranked nosh

Combine sour cream, yogurt, bacon and tomatoes.

BLT Avocado Dip: A college football top-ranked nosh

Layer the avocado on top of the white dip mixture.

BLT Avocado Dip: A college football top-ranked nosh

Top with chopped lettuce and the remaining tomatoes.

Fresh, Easy Avocado BLT Dip Recipe

Since BLT’s are traditionally served on toast, I like to serve this dip with whole wheat melba toast. However, it takes just as good with most crackers, tortilla chips, or even pretzel chips!



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

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.


  • 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


  1. First, cook the bacon so it has plenty of time to cool. I prefer to bake mine in the oven until crispy.
  2. Chop the cherry tomatoes.
  3. In a medium mixing bowl, mix mayo and yogurt.
  4. Chop bacon once it has cooled.
  5. Add most of the cherry tomatoes and all of the bacon to your yogurt mixture.
  6. Add salt and pepper to taste, and mix well.
  7. Pour the yogurt mixture into your serving bowl.
  8. Chop avocado and layer on top of the yogurt mixture.
  9. Top with chopped romaine lettuce and the remaining chopped tomatoes.
  10. Serve with whole wheat melba toasts.