Paula Deen Backfield BLT Dip

Paula Deen Backfield BLT dip is an easy baked appetizer made with bacon, cream cheese, spinach and two melty cheeses, ready in 40 minutes. This game day party dip fits potluck tables, cookouts and the holiday table, and it feeds 8 to 10 hungry people with crackers and toasted bread rounds.

Set aside half a cup of the crumbled bacon before you mix anything, because it goes on top with the fresh tomatoes after baking. Skip that and the dip loses its crunchy, BLT-style finish.

Paula stirs the spinach, mayonnaise and Dijon mustard right into the cheese base, so every scoop tastes like a loaded sandwich instead of plain cheese dip. Adding the tomatoes only once the dip comes out hot keeps them fresh and juicy instead of watery.

Paula Deen Backfield BLT Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

420

kcal

Bacon, spinach and two shredded cheeses melt into a creamy base with a little Dijon tang. Once it bakes bubbly, fresh tomatoes and crispy bacon go on top for the BLT crunch.

Ingredients

• 1 pound bacon
  

• 2 8-ounce packages cream cheese
  

• 2 cups shredded mozzarella cheese
  

• 2 cups shredded fontina cheese
  

• 1 10-ounce package frozen chopped spinach
  

• 1/2 cup Sour cream
  

• 1/2 cup mayonnaise
  

• 2 tablespoons Dijon mustard
  

• 11/2 cups chopped seeded tomatoes
  

• Toasted bread rounds
  

Directions

• Prep the oven and dish: Preheat the oven to 350°F. Then spray a 1 1/2-quart baking dish with nonstick cooking spray.
• Set aside the topping: Crumble the cooked bacon, then measure out 1/2 cup and set it aside. The rest goes into the dip, so keep the two piles separate.
• Mix the dip: In a large bowl, combine the remaining bacon, 2 8-ounce packages cream cheese, 2 cups shredded mozzarella and 2 cups shredded fontina. Add 1 10-ounce package frozen chopped spinach, 1/2 cup sour cream, 1/2 cup mayonnaise and 2 tablespoons Dijon mustard, then stir until evenly blended and spoon it into the prepared baking dish.
• Bake until bubbly: Bake for 25 to 30 minutes. It is ready when the dip is hot and bubbly around the edges.
• Add the toppings: Sprinkle 1 1/2 cups chopped seeded tomatoes and the reserved 1/2 cup crumbled bacon over the hot dip. Then serve right away with toasted bread rounds and crackers.

Tools for this recipe

• OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen spinach without thawing it?

Thaw it first and squeeze out the extra water with a clean towel. Wet spinach thins the dip and leaves a puddle on top once it bakes.

Can I make BLT dip ahead of time?

You can mix the dip and refrigerate it in the baking dish, covered, until you are ready to bake. Wait to add the tomatoes and the reserved bacon until it comes out of the oven, so they stay fresh. A cold dish may need a few extra minutes in the oven.

What can I use instead of fontina cheese?

Gruyere or provolone both melt well and give a similar mild, nutty flavor. Use the same 2 cups so the dip stays creamy and stretchy.

How do I store and reheat leftovers?

Keep leftovers covered in the fridge for a few days. Reheat in a 350°F oven until hot again, then add fresh tomatoes on top because the first ones will have softened.

Why is my dip watery on top?

Wet tomato seeds and unsqueezed spinach are the usual causes. Seed the tomatoes before chopping and press the spinach dry, since that keeps the dip thick and scoopable.