WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesParty Ready Dips

BLT Layered Dip

3 Tbsp. Halladay's BLT Dip mix

1 cup mayo

1 cup sour cream

2 cups shredded lettuce

1 cup cherry tomatoes, halved or 1 cup diced fresh tomatoes

6 strips bacon, crisply cooked and crumbled

Prepare dip by adding BLT mix to sour cream and mayo, let chill at least one hour. Just before serving, spread dip on small serving platter and top with shredded lettuce, tomatoes and bacon. Serve with French bread or pita chips.

SIMILAR RECIPES

BLT Popper Bites

4 slices of bacon, crisply cooked and chopped

1 (8 oz.) block cream cheese

2 Tbsp. green onions, chopped

2 Tbsp. Halladay's BLT Seasoning

1 cup cheddar cheese, shredded

6 cherry tomatoes, diced with juice squeezed out

1/4 cup mayo

Wonton cups, phyllo cups or Tostitos Scoops chips

Lettuce to garnish, optional

Preheat oven to 350F. Combine first six ingredients and let sit for 30 minutes for flavors to meld together. Fill wonton cups, phyllo cups or Tostitos scoops with mixture. Bake for 10-12 minutes, or until hot and bubbly.

BLT Canapes

BLT Canapes

1/2 cup sour cream

1/2 cup mayo

1 Tbsp. Halladay's Garlic Tomato Basil Seasoning

11 slices hearty white sandwich bread

Vegetable oil spray

11 slices bacon, cooked and cut into pieces

3/4 cup cherry tomatoes, thinly sliced

1/4 cup chopped basil

Combine sour cream, mayo and seasoning; chill for 2 hours.
Using a 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides with oil and arrange on baking sheet. Broil until golden brown, about 5 minutes, flipping halfway through. Season with salt and pepper. Spread sour cream mixture evenly over 1 side of each toast, top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil.

BLT Cheeseball

4 slices of bacon, crisply cooked and crumbled

1 (8 oz.) block of cream cheese

2 Tbsp. green onions, chopped

2 Tbsp. Halladay's BLT Seasoning

1 cup cheddar cheese, shredded

6 cherry tomatoes, diced with juice squeezed out

1 cup walnuts, chopped

Combine all ingredients except for walnuts. Place in refrigerator to chill for at least 30 minutes. Form into a ball, and roll in chopped walnuts.

BLT Chicken

1 lb chicken tenders

½ cup chicken stock

1 Tbsp Halladay’s BLT Dip & Seasoning Blend

Salt & pepper to taste.

¼ cup flour

1 Tbsp olive oil

1 Tbsp butter

½ container cherry tomatoes, halved

½ cup heavy cream or non-fat Greek yogurt

3 slices bacon, crisply cooked and crumbled, optional

Add seasoning to chicken stock and set aside.

Pat chicken dry then season with salt & pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over med-high heat. Sauté chicken for 2 to 3 minutes per side. Add half of the seasoned stock from step one, cook an additional 2 minutes, flipping once. Remove chicken to a serving dish, set aside.

Add remaining seasoned stock and cherry tomatoes to pan. Cook until tomatoes are blistered and tender, adding a little more water as they cook if needed. Whisk in heavy cream or yogurt. Pour tomato and cream sauce over cooked chicken. Garnish with crumbled bacon, if desired.