Easy BLT Dip with Grape Tomatoes and Kale

Easy BLT Dip with Grape Tomatoes and Kale
Grain Free Keto Friendly Kid Friendly Low Carb 

Nutrition: 147 Calories | 1.2g Net Carbs | 4.7g Protein | 13g Total Fat

Enjoy a classic flavor combo with this quick recipe for Easy BLT DIP with Grape Tomatoes and Kale. A great make-ahead appetizer that’s packed with flavor.

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BLT’s are a classic sandwich and a favorite around our house. Who doesn’t love some smokey bacon and sweet ripe tomatoes. This flavorful combination is so good, you can find all kinds of BLT inspired recipes. I found the inspiration for this recipe in an old book my husband brought home from work. My daughter was browsing through the book one day after school, saw the BLT dip recipe, and made it for a snack. I tried the dip. It was good, but I decided to make a few changes.

To make the BLT dip even tastier, I started by swapping out the big tomatoes for super-sweet grape tomatoes, which always pack big flavor. Then, I swapped out sour cream for plain non-fat greek yogurt, to lighten things up. I added green onions, for some more fresh flavor. And finally, I added kale to the dip. The original dip didn’t even have lettuce, so the name was a bit misleading (haha). Kale is the perfect choice to add some greens to the dip because it’s hearty enough to keep its texture the next day. Plus, I got the kids to eat more vegetables.

A Quick Creamy Base

This first step in this quick recipe is to whisk together the creamy base. All you need is plain non-fat greek yogurt and some mayonnaise. Then, whisk them together in a large mixing bowl. If you don’t have any yogurt, you can use sour cream instead.

Chop a Few Vegetables

Now that the dip base is ready, it’s time to start cutting the vegetables. First, grab a couple leaves of fresh kale. Remove the stems from the kale. I like to hold the thicker end of the stem with one hand. Then, I wrap my other hand around the stem, close to the first hand, and pull the second hand downward pulling the leaves off the stem. The kale stems are tough, so you can get rid of them. Then, chop up the kale leaves into small pieces.

Next, dice a couple green onions. Only use the green parts for this recipe, but you can save the whites for another dish. Lastly, cut up the grape tomatoes. I like to quarter mine, so they spread evenly throughout the dip. I find the easiest way to quarter the grape tomatoes is to cut them in half lengthwise first and then in half the other direction.

HOW TO: Cut Grape Tomatoes in SECONDS!

It can take a little bit to cut those tomatoes. If you’re in a hurry, or want to try a new technique, here’s a quick and easy way to cut a bunch of small tomatoes in half at the same time.

Mix the Dip Together

The last step in this speedy BLT dip recipe is to mix it all together. So, add the chopped vegetables to the mixing bowl with the creamy base along with cooked bacon pieces. Mix the dip together, and give it a taste. Bacon can be salty. So, it’s good to taste the dip first, and then add salt and pepper as needed. Enjoy the dip right away, or keep it in the refrigerator. It goes great with crackers and vegetables. I especially like it on sliced cucumbers. BLT dip with grape tomatoes is a great make-ahead party dish too. It keeps very well in the refrigerator, so you can make it a day ahead. And any leftovers keep well in the refrigerator for a few days.

Other recipes to check out: Incredibly Easy Baba Ganoush Recipe With Roasted Garlic (Eggplant Dip), Buffalo Chicken Dip Recipe Franks Red Hot, and Quick and Easy BLT Frittata

Easy BLT Dip with Grape Tomatoes and Kale

This quick recipe for Easy BLT DIP with Grape Tomatoes and Kale is a great make-ahead appetizer that’s packed with flavors everyone will enjoy.

Total Time: 15 min
Prep Time: 15 min


  • 1 1/2 Cups Grape Tomatoes, Quartered
  • 1 Cup Chopped Kale, about 2 large leaves
  • 1 Cup Mayonnaise
  • 1 Cup Plain Non-Fat Greek yogurt
  • 3/4 Cup Cooked Crumbled Bacon
  • 1/4 Cup Diced Green Onions
  • Salt and Pepper to Taste


  1. In a bowl, whisk together the mayonnaise and yogurt.
  2. Quarter the grape tomatoes. Remove the stems from the kale and discard. Chop the kale leaves. Dice the green onions.
  3. Add the tomatoes, kale, green onions, and bacon to the bowl. Stir until the dip is evenly mixed. Add salt and pepper to taste.
  4. Serve immediately or refrigerate. 


Yield: 16 servings, Serving Size: about 1/4 Cup

Amount Per Serving:  Calories: 147,  Total Fat: 13g, Saturated Fat: 3g,  Cholesterol: 20.6mg, Sodium: 284.4mg, Carbohydrates: 1.5g, Fiber .3g, Sugars: .7g, Protein 4.7g

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