Meet your new favorite dip. The beloved sandwich is reimagined into a dip that is sure to be a crowd pleaser at your next get-together. In fact, you might want to double it—even if you aren’t serving a crowd. As is, the recipe serves eight, but we have a feeling nearly everyone will be going back for seconds. To make this oh-so-craveable dip, start by cooking a pound of bacon (yes, you read that right—this dip is loaded with the good stuff). Cook all of the bacon at once in the oven. No need to get out the skillet and fry batch after batch, all the while splattering your kitchen with grease. Arrange the bacon in a single layer on a rack and bake at 400°F for 30 to 35 minutes. Next, you’ll bake the tomatoes after tossing them in a tablespoon of reserved bacon grease. Stir together cream cheese, Cheddar, sour cream, mayo, garlic, a cup of bacon, and a cup of tomatoes. Spread into a baking dish and bake until it’s bubbly and delicious. Top with remaining ingredients and serve with crostini. Prepare to amaze friends and family.
3 garlic cloves, finely chopped and mashed to a paste
1 romaine lettuce heart, shredded
1 tablespoon fresh lemon juice
Crostini or toast points
How to Make It
Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil, and fit with a wire rack. Arrange bacon slices in an even layer on rack, and bake in preheated oven until crisp, 30 to 35 minutes. Cool bacon, reserving 1 tablespoon bacon grease; chop bacon, and set aside.
Toss tomatoes with reserved bacon grease. Spread on rimmed baking sheet, and bake at 400°F oven until tomatoes burst, about 10 minutes. Let cool slightly. Reduce oven temperature to 350°F.
Combine cream cheese, Cheddar, sour cream, mayonnaise, garlic, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a large bowl; transfer to a 2-quart baking dish. Bake at 350°F until hot and bubbly, 15 to 20 minutes. Top with lettuce, remaining tomatoes, and remaining chopped bacon; drizzle with lemon juice. Serve with crostini or toast points.