Blt Guacamole Dip Food

BLT GUACAMOLE

Steps:

• In a large bowl, mash avocados until smooth but still slightly chunky.
• Stir in lettuce, tomatoes, bacon and green onions. Squeeze lime juice over mixture and stir, then season with salt and pepper.
• Serve with tortilla chips.

TANGY GUACAMOLE-RANCH DIP

Steps:

• Put the buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth. Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping.
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BLT GUACAMOLE

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Line a baking tray with parchment paper, then place the bacon side-by-side on the tray and cook for 15-18 minutes or until it's reached your desired level of crispiness.
• Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate and let cool.
• Slice the avocados in half, remove the pit and use a large spoon to scoop out the flesh into a mixing bowl.
• Mash the avocado with a fork and make it as chunky or smooth as you'd like.
• Add the remaining ingredients and stir together.

BLT DIP

Steps:

• Preheat oven to 325 degrees F.
• Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
• Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
• In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
• Cut out the core of the lettuce head to form a bowl for the dip.
• To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.

BLT GUACAMOLE DIP

Steps:

• Heat oven to 350°F.
• Bake bacon on rimmed baking sheet 20 to 25 min. or until crisp.
• Meanwhile, mash avocados and garlic in medium bowl until smooth. Stir in onions, 1/3 cup lemon juice, jalapeño peppers and garlic. Spoon into large serving bowl.
• Whisk remaining lemon juice, olive oil and black pepper in large bowl until blended. Add arugula and tomatoes; toss to coat. Spoon over guacamole. Drain and crumble bacon; sprinkle over dip.

BLT DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

BLT GUACAMOLE

Steps:

• 1. Place all ingredients except tomatoes in a medium bowl; combine with a fork until the texture is semismooth. Stir in tomatoes, Serve immediately.
• 2. Delicious!

BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.