weeknight.
It fits right in with all the church potluck and backyard barbecue recipes I grew up with in the Midwest: comforting, simple, and dangerously easy to keep scooping.
Serve this BLT dip chilled or slightly cool in a shallow glass casserole dish so everyone can see the creamy base topped with crispy bacon and bright red tomatoes. I like it with sturdy dippers: ridged potato chips, buttery crackers, toasted baguette slices, or thick-cut pita chips so they don’t break
