Summer is on its way!
I’m counting down to the long weekend and the sunny months ahead. There’s something electric about the start of summer—parades, planting, and plenty of outdoor snacking. Today feels extra good because I fried up a whole pound of bacon and folded it into a creamy dip that’s perfect for picnics and Memorial Day gatherings.
This is my updated take on the classic BLT dip: instead of the usual grocery-store tomatoes and no lettuce at all, I use juicy cherry tomatoes and grilled kale for a smoky, fresh twist. The original dip—mayo, sour cream, and bacon—somehow tastes like a BLT even without the lettuce. I think the bacon does all the magic.
If you’re wary of mayo, making your own can change your mind. For this dip, mayo provides the rich base that makes it truly taste like a BLT, while Greek yogurt adds bright, tangy balance. Even a small smear of mayo can make all the difference—especially for BLT purists.
I didn’t hold back on bacon—use a full pound, and if you have maple bacon, even better. For tomatoes, super-flavored cherry or small San Marzano-style tomatoes are ideal when regular tomatoes aren’t at their peak. They bring concentrated sweetness and texture that work so well in the dip.
The lettuce? I swapped it for grilled kale. Briefly charring kale leaves gives them a smoky edge and softens their texture, which complements the salty bacon perfectly. Grilling greens has become one of my favorite tricks—just a quick sear to add char and depth.
For dipping, toasted ciabatta rounds brushed with reserved bacon grease are my top pick. Bread gives the experience the real BLT vibe—bacon, kale, tomato, and bread—making each bite feel like a mini sandwich. Watch the bread closely under the broiler so it crisps without burning.
All told, this grilled kale BLT dip is celebration-worthy. It’s smoky, tangy, and satisfyingly bacony—perfect for summer entertaining. I plan to finish my batch for lunch, and I don’t feel one bit guilty about it.
Grilled Kale BLT Dip
Yield:
2
cups of dip
1 hr
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Ingredients
- 1 pound of bacon, cooked and crumbled (reserve a few tablespoons of fat)
- 4 large kale leaves, curly or lacinato
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1 cup mayo
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1 cup cherry tomatoes, sliced or chopped
- 1 large ciabatta baguette, sliced into rounds
Instructions
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Cook the bacon first and set it aside. You can make it a day ahead. Reserve a few tablespoons of the bacon grease for toasting the baguette; if solidified, warm it gently before using.
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Preheat the grill to high. Rub the kale leaves with olive oil and season lightly with salt and pepper. Grill the leaves about 1 minute per side until they darken and get a bit of char. Let cool, remove stems, and thinly slice or shred the leaves.
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In a large bowl, whisk together the Greek yogurt and mayo. Stir in black pepper and garlic powder. Fold in the crumbled bacon, tomatoes, and grilled kale, reserving a few pieces for garnish if desired. Taste and add salt only if needed. Chill the dip for 30 minutes before serving.
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Preheat the broiler to high. Slice the baguette into 1/2-inch rounds and brush both sides with the reserved bacon grease. Arrange on a broiler pan or wire rack over a baking sheet and broil 1–2 minutes per side, watching closely so they don’t burn. Serve with the dip.
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Dip for life.