Neiman Marcus Dip (Warm BLT Dip)
This addictive warm dip combines crispy bacon, juicy tomatoes, and melted cheese in a creamy, scoopable base that tastes like a deconstructed BLT. It’s the kind of easy-but-impressive appetizer that makes a great Valentine’s Day recipe for a romantic dinner starter, or the centerpiece of a Galentine’s gathering where everyone gathers around the dish.
Why You’ll Love It
- Combines the beloved flavors of a BLT in dip form
- Can be assembled ahead and baked when ready
- Requires no special equipment
- Feeds a crowd without much effort
- Rich enough to feel indulgent, simple enough for a weeknight
Ingredients
For the dip:
- 1 lb bacon (about 12–14 slices)
- 1 cup mayonnaise (full-fat for best results)
- ½ cup sour cream
- 1½ cups shredded sharp cheddar cheese (about 6 oz)
- ½ cup shredded mozzarella cheese (about 2 oz)
- 2 Roma tomatoes, seeded and diced (about 1 cup)
- 3 green onions, thinly sliced (white and light green parts)
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
For serving:
- 1 baguette, sliced into ½-inch rounds for crostini
- 2 tablespoons olive oil
- Butter crackers or sturdy tortilla chips (optional alternatives)
Steps
- Cook the bacon. Arrange bacon slices in a single layer on a rimmed baking sheet. Place in a cold oven, then set the temperature to 400°F. Bake for 18–22 minutes until crispy. Starting in a cold oven renders the fat slowly and results in evenly cooked, flat strips. Transfer bacon to a paper towel-lined plate and let cool, then crumble into bite-sized pieces.
- Reduce the oven temperature. Lower the oven to 350°F for baking the dip.
- Prep the tomatoes. Cut the Roma tomatoes in half lengthwise and scoop out the seeds and gel with a spoon. Dice the remaining flesh into small pieces. Removing the seeds prevents the dip from becoming watery.
- Mix the dip base. In a large bowl, stir together the mayonnaise, sour cream, garlic powder, and black pepper until smooth.
- Add the fillings. Fold in 1 cup of the cheddar cheese, all the mozzarella, three-quarters of the crumbled bacon, the diced tomatoes, and two-thirds of the green onions. Reserve the remaining cheese, bacon, and green onions for topping.
- Transfer to a baking dish. Spread the mixture evenly into an 8-inch or 9-inch oven-safe baking dish or a 9-inch pie plate. Top with the remaining ½ cup cheddar cheese.
- Bake until bubbly. Bake uncovered for 20–25 minutes, until the edges are bubbling and the cheese on top is melted and starting to turn golden in spots.
- Make the crostini while the dip bakes. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake at 350°F for 8–10 minutes until golden and crisp. You can bake these on a rack below the dip if your oven fits both.
- Garnish and serve. Remove the dip from the oven and top with the reserved crumbled bacon and green onions. Serve immediately with warm crostini alongside.
Helpful Tips & Substitutions
Cold oven bacon method: Starting bacon in a cold oven is more forgiving than stovetop cooking. The gradual heat renders the fat evenly, and you don’t have to stand over a splattering pan. This alone makes the recipe worth trying.
Cheese variations: Pepper jack adds heat. Gruyère or fontina make it more sophisticated. Colby jack is milder if sharp cheddar is too strong for your taste.
Lighter version: Use reduced-fat mayonnaise and light sour cream. The texture will be slightly less rich but still very good. Greek yogurt can replace some or all of the sour cream for extra tang.
Skip the sour cream: Use 1½ cups mayonnaise total if you don’t have sour cream. The dip will be richer and less tangy.
Turkey bacon: Works as a substitute but won’t have the same richness. Cook according to package directions.
Add-ins: A small diced jalapeño (seeded) adds subtle heat. A tablespoon of ranch seasoning mix intensifies the flavor. Some versions include a layer of cream cheese on the bottom—spread 4 oz softened cream cheese in the dish before adding the dip mixture.
Prevent a watery dip: Seeding the tomatoes is essential. Also, make sure your bacon is fully crisp, not chewy—chewy bacon releases moisture as it bakes.
Serving Ideas
Present the warm dip in its baking dish set on a trivet or hot pad with crostini arranged around it.
Beyond crostini: sturdy crackers, pita chips, celery sticks, bell pepper strips, or thick-cut potato chips all work well for scooping.
For a complete BLT experience, shred some iceberg lettuce and place it on the side. Guests can add a bit of lettuce to their crostini before topping with the warm dip.
This recipe makes about 3 cups of dip, serving 8–10 as an appetizer.
Make-Ahead & Storage
Assemble ahead: Prepare the dip through step 6 (before baking), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time since it will be cold from the fridge.
Cook the bacon ahead: Bacon can be cooked and crumbled up to 3 days in advance. Store in an airtight container in the refrigerator.
Crostini ahead: Bake crostini up to 2 days in advance and store in an airtight container at room temperature. Re-crisp in a 350°F oven for 3–4 minutes if needed.
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Transfer to an oven-safe dish and reheat at 325°F for 15–20 minutes until warmed through. Stir halfway through. Microwave reheating works but may cause some oil separation—stir well after heating.
Freezing: Not recommended. The mayonnaise and sour cream can separate when frozen and thawed, resulting in a grainy texture.
A Dip That Disappears Fast
Named after the luxury department store where it reportedly originated, this dip has been a party favorite for decades. The combination of smoky bacon, tangy tomatoes, and creamy cheese is impossible to resist, and the fact that it can be prepped ahead makes it practical for entertaining.
Make sure to have extra crostini ready—this one goes fast. A small slow cooker set to warm works perfectly for keeping the dip at serving temperature throughout a party.