So GoodDec/Jan 2013 Issue

Gluten-Free BLT Dip

Photo by Beth Hillson

When I was young, a lunch out consisted of a BLT sandwich—toasted white bread smeared with mayonnaise and layered with bacon, lettuce and tomato slices. I loved this sandwich but it made a clumsy meal for a child, with the lettuce and bacon slipping out from the bread and juice from the tomato dribbling down my hands. A real treat for the ladies who took me out was a BLT club—three slices of bread and extra fixings.

With the challenge of finding good, gluten-free bread and memories of the mess, I shelved any notion of eating a BLT ever again. But recently, inspired by the desire for a unique holiday appetizer, I revisited this delicious combo and created a refreshing dip. It has all the elements of a BLT with none of the mess.

This versatile dip, reminiscent of an old-fashioned BLT, is ideal for parties. Your guests will be wowed. It takes just 25 minutes to make and contains only a few, easy-to-find items. Garnish with chopped tomato and crumbled bacon for a festive presentation.



Place dip in a bowl of lettuce leaves and serve with gluten-free, dairy-free bread (toasted and cut in quarters), crackers or corn chips. Egg-free mayonnaise and dairy-free sour cream or yogurt can be used with excellent results. To reduce calories and fat, use low-fat mayo and sour cream and replace regular bacon with turkey bacon. This dip is even more flavorful if made a day ahead. Keep refrigerated until served.

6 slices natural hickory-smoked bacon
1 tablespoon white horseradish
cup low-fat mayonnaise
cup low-fat sour cream, yogurt or dairy-free alternative
1 large tomato, seeds removed and chopped, divided
1 cup shredded iceberg lettuce, plus 3 to 4 outside leaves for bowl

1. Cook bacon until crisp but not too brown. Drain on paper towels. Cool and crumble. Set aside 1 tablespoon for garnish.

2. Combine horseradish, mayonnaise and sour cream and mix well. Set aside 1 to 2 tablespoons tomato for garnish. Fold in bacon and remaining tomato.

3. Arrange lettuce leaves on a serving plate so they overlap and create a bowl for the dip. Spread shredded lettuce over the lettuce bowl and top with dip. Smooth the top and sprinkle reserved tomato and bacon over the dip. Arrange toast, crackers or chips around the outside of the lettuce.Serve at once or refrigerate. Do not add lettuce until ready to serve.

Each tablespoon contains 34 calories, 2g total fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 122mg sodium, 1g carbohydrate, 0g fiber, 2g protein.

Food editor Beth Hillson is author of Gluten-Free Makeovers (, available at

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