Wedge Salad Dip

Dive into the dip life and the ultimate summertime treat with this creamy, crunchy, and fresh Wedge Salad Dip that will refresh and excite your taste buds. The days might be heating up, but this fun appetizer will totally cool you off with its combination of luscious ranch-blue cheese base and vibrant salad topping. Plus, bacon!

Dip is always the right answer, regardless of the occasion or question. It doesn’t matter if it’s Everything Bagel Salmon Dip, Blue Cheese Bacon Dip, or this ode to my favorite steakhouse salad, it just hits right every time. I have no shame; I can totally make a meal out of dip, especially when it’s too hot to cook.

This fully loaded dip gives you everything you love about a classic wedge salad but with the addition of an herbaceous and tangy ranch-based bed to tie it all together. A salad you can scoop up with tortilla chips has to be the very definition of girl dinner.

Why You’ll Love This Recipe

• Almost no cooking required! Other than cooking the bacon there is zero cooking required for this dip recipe. Want something that won’t heat up the house during the dog days of summer? This is it. Have leftover bacon from Sunday breakfast? Even better!
• This wedge salad dip is perfect for making ahead. The creamy base of this dip not only can be made several days in advance but actually gets better after being refrigerated. It allows all of the flavors to marry. You can also chop up all of your toppings in advance and then assemble it when you’re ready to serve.
• You can customize your toppings. I get it. Not everyone is a blue cheese girlie like myself. This dip is incredibly versatile and easy to customize to your favorite flavors. Make sure to check out the options for different add ins and substitutions.

Ingredients

• Creamy Base – Cream cheese, mayonnaise (Duke’s is the only right answer here in the south), and tangy sour cream make up the base of this dip for the ultimate trifecta of dip nirvana. Spice & Tea Rustic Garden Ranch flavors the base with that crave worthy cool ranch flavor we all love while crumbled blue cheese and fresh chives give incredible depth. Be warned you will be licking the spoon as you stir.
• Lettuce – Iceberg is the classic wedge salad lettuce, but I love romaine or green leaf for the crunch. Feel free to not only use whatever your favorite is but also what you have on hand. Avoid softer greens as they won’t hold up as well.
• Tomatoes – Sweet grape tomatoes are readily available year-round but are especially delicious in the summer. Since tomatoes are a key component, you want tomatoes with the most flavor. If you use a slicing tomato, make sure that you remove the seeds so the topping doesn’t get too watery.
• Bacon – Bacon makes everything better including this dip. This is a trademark of the beloved wedge salad so go ahead and sprinkle away. Any type of bacon will work here from thick cut to a thinner center cut. It’s all about personal preference.
• Blue Cheese – Skip the already crumbled blue cheese and reach your favorite wedge. You are going to get the best flavor and texture. My personal favorite is Point Reyes Original Blue.

How to Make Wedge Salad Dip

• Allow your cream cheese to come to room temperature.
• Cook your bacon. Whatever your preferred method, cook your bacon until crispy. Allow it to cool and then chop into small pieces.
• Mix together the dip base. Add the softened cream cheese, sour cream, and mayo to a bowl and mix until smooth and creamy. Add a tablespoon of blue cheese and the chives and stir to combine. Spread the dip into a serving bowl or in an airtight container and allow it to refrigerate for an hour or until you plan to serve.

• Salt the tomatoes. Add your dices tomatoes to a strainer and sprinkle the salt over them. Allow them to sit for at least 15 minutes up to a couple of hours. Pat them dry with paper towel.
• Assemble the dip. Sprinkle the lettuce over the top of the creamy dip. Top with the drained tomatoes, crumbled bacon, and blue cheese. Garnish with pickled onions or more fresh chives if desired.
• Happy double dipping!

Variations and Substitutions

• I get it. Not everyone loves blue cheese and that’s ok. My first advice would be to try a milder blue cheese like gorgonzola, but if blue cheese just isn’t your jam try a different soft cheese like goat cheese, feta, or even boursin.
• If you don’t eat pork feel free to use either beef bacon or turkey bacon.
• Vegetarian? Skip the bacon and try adding chopped up smokehouse almonds. Coconut bacon would also be delicious on this.
• Have fun with your toppings. Wedge salads have so many fun interpretations. You can add finely diced cucumbers, roasted corn, or even chopped egg. The dip bowl is your canvas so have fun making it your own.
• Give it a drizzle of balsamic glaze. Just before serving drizzle a little balsamic glaze over the top of the salad portion.

What to Serve with Wedge Salad Dip

• Tortilla chips
• Crostini
• Sturdy lettuce leaves
• Crackers
• Crudites such as celery sticks, cucumber slices, or pepper slices
• Potato chips

Tips on Storage

• The ranch base for this dip can be made in advance and stored in an airtight container for up to five days. The sour cream and mayo in the dip make it easy to spread so there’s no need to let it come to room temperature prior to assembling this riff on BLT dip.
• The tomatoes, lettuce, and bacon can all be chopped a day or two in advance and kept in separate containers in the refrigerator prior to assembling. Make sure to drain the tomatoes well before topping off your wedge salad dip.

Tips From the Beach

• Make sure your cream cheese is at room temperature and soft before mixing together the dip. This will help ensure it’s creamy and lump free.
• Don’t skip the step of salting and draining your tomatoes. This will not only season them but also help them from making the lettuce soggy. This dip is as much about the textures as the layers of flavor.
• This wedge salad dip doesn’t have a lot of ingredients so you want to make sure you pick quality ingredients. Invest in good blue cheese. Skip the packet of ranch and reach for something with clean ingredients.
• I used a ranch seasoning for this recipe, not the packet of ranch. The salt content and flavor profile will vary depending on what you use. Start with one tablespoon and give it a taste. If needed add the additional half a tablespoon.

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