The Ultimate Keto Party Dip!
Get ready to win the snack game with this incredible Keto and Dairy-Free BLT Dip! It has all the classic, crave-worthy flavors of a BLT sandwich, transformed into a crowd-pleasing dip that’s perfect for any party or game day gathering. We’ve swapped traditional cream cheese for a luxuriously smooth and creamy base made from soaked cashews, making it completely dairy-free without sacrificing texture. Topped with a fresh and crunchy combo of crispy bacon, juicy tomatoes, crisp lettuce, and zesty green onions, this dip is a guaranteed touchdown. Keep it completely low-carb by serving it with crisp cucumber slices, zucchini sticks, or jicama for the perfect scoop!
SERVES: 10
PREP TIME: 10 minutes (+ cashew soaking time)
COOK TIME: 15 minutes
Ingredients
• 8 strips bacon, about 8 oz / 225 g
• For the BLT Dip
• Warm bacon grease, reserved from cooking bacon
• 1½ cups / 240 g raw cashews, soaked in water for at least 12 hours, drained, and rinsed
• ⅓ cup / 70 g mayonnaise
• ¼ cup / 40 g collagen peptides or unflavored protein powder (optional)
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 2 teaspoons paprika or smoked paprika
• 2 tablespoons diced yellow onions
• 1 clove garlic
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• For the Toppings
• 1 cup / 115 g sliced iceberg lettuce
• 1 small tomato, diced
• Crumbled bacon, from above
• 2 green onions, sliced
• 1 English cucumber, about 12 in / 30.5 cm long, sliced for serving
Instructions
1. In a large frying pan over medium heat, cook the bacon until crispy, about 15 minutes. Remove the bacon to a paper towel-lined plate, reserving the warm grease in the pan. Once cooled, crumble the bacon.2. To make the dip, pour the reserved bacon grease into a high-powered blender or food processor. Add the soaked cashews, mayonnaise, collagen (if using), vinegar, lemon juice, paprika, onions, garlic, salt, and pepper. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed.3. Transfer the dip mixture to a 9-inch (23-cm) pie plate or serving dish. Artfully arrange the toppings: sprinkle the lettuce, tomato, crumbled bacon, and green onions over the top. Serve immediately with cucumber coins for a delicious low-carb crunch.
Nutritional Information
• Per serving, based on 10 servings with homemade mayonnaise, collagen, and 2 cucumber coins
• Calories: 378
• Total Fat: 27.5 g
• Saturated Fat: 7.1 g
• Cholesterol: 38 mg
• Sodium: 931 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.4 g
• Net Carbs: 11.3 g
• Sugars: 2.8 g
• Protein: 20 g
• Macros: 65% Fat | 13% Carbs | 21% Protein
Pro Tips
• For a faster cashew soak, cover the raw cashews with boiling water and let them sit for at least 1 hour before draining and rinsing.
• If your dip is too thick, add a tablespoon of water or unsweetened almond milk at a time while blending until you reach your desired consistency.
• The cashew dip base can be made up to 3 days in advance and stored in an airtight container in the fridge. Add the fresh toppings just before serving to keep them crisp.
• For a cheesy flavor without the dairy, add 1-2 tablespoons of nutritional yeast to the blender along with the other dip .
FAQ
Q: Can I make this keto BLT dip ahead of time
A: Yes, the cashew dip base can be prepared up to 3 days in advance and stored in an airtight container in the fridge. For the best texture, add the fresh toppings like lettuce, tomato, and bacon just before you plan to serve it.
Q: Is this BLT dip completely dairy-free
A: Absolutely! This recipe uses a creamy base made from soaked raw cashews instead of traditional cream cheese, making it a 100% dairy-free dip. For a cheesy flavor without dairy, the recipe suggests adding nutritional yeast.
Q: What can I serve with this low-carb dip
A: Besides the recommended cucumber slices, this keto dip is excellent with other low-carb options like zucchini sticks, jicama, celery sticks, bell pepper strips, or even pork rinds for a satisfying crunch.
Q: Is there a faster way to soak the cashews
A: Yes, if you’re short on time, you can use the quick-soak method. Simply cover the raw cashews with boiling water and let them sit for at least one hour. Then, drain and rinse them before blending.
