I can honestly say that I’ve never ordered a BLT in my life. Vegan or otherwise. It always seemed so plain…so safe. Then, I went to Champs Bakery in Brooklyn and the special of the day was a Waffle BLT! I wanted it so bad, but my preconceived notions wouldn’t let me. Of course, after my delicious, NOT-blt, meal, people start coming in and raving about the amazingness of said dish. ::facepalm::
Later, when brainstorming recipe ideas, my sister mentioned seeing a BLT dip posted somewhere. I knew it couldn’t be a coincidence. What followed was an incredibly welcome discovery. This dip is so simple to whip up, and since you probably have most of the ingredients most of the time, it’s perfect for feeding unexpected guests too! I suspect it would make a delightful sammich or wrap filling, paired with lots of veggies.
makes about a cup of dip
1/3 cup of vegan mayo
1/3 cup of tofutti better than sour cream
1 plum tomato, hollowed and diced
4-5 tbsp of vegan bacon bits (Bacos are accidentally vegan, but there are plenty of healthier options in Whole Foods and other health food stores!)
2 scallions, chopped (reserve a bit for garnish if you like)
black pepper, to taste
a dash of seasoned salt (optional)
lettuce, shredded, i.e. romaine (optional)
1. Combine all ingredients
2. Refrigerate for 30 minutes to or longer to allow flavors to meld (optional)
3. Serve with crackers (Triscuits preferred) or perhaps Melba toasts or even sliced and toasted baguettes!