Nutrition Facts

Serving Size: ¼ cup, prepared

Servings Per Container: 8

 

Amount Per Serving:

                Dry Mix

Calories:             10

Total Fat:           .1 g

     Saturated Fat:                0 g

Polyunsaturated Fat               0 g

Monounsaturated Fat            0 g

Cholesterol:      0  mg

Sodium:                       171 mg

Potassium        29 mg

Total Carbohydrate:      2 g

     Dietary Fiber:    <1g

     Sugars:              1g

Protein:                1g

 

 

 

Customer Comments:

 

Everyone LOVES the Smokey BLT...me too!

Juli Weatherly from Houston, TX

 

I think the Smoky BLT Dip is amazing! I can see family making this a lot and I will definitely be making this for samples at future parties. I'm not big on the sour cream taste and this has good flavor without the sour creamy taste. The cheesy corn dip and Anaheim cheese ball are really good as well.

Wendy Linthacum from Van Buren, AR

 

I use 1/2 cup of mayo, 1/2 cup of sour cream (as stated in the parenthesis in the directions) I also add 1/2 cup of fancy shredded sharp cheese. I sell out of it every time.  It has a great smoky taste that goes well with almost anything

Linda Bruckelmeyer from Chesapeake, VA


It has a really nice smoky flavor!! It's my best seller and my personal favorite!!

Stephanie Scevers from Saginaw, TX

 

Loved the B-L-T dip and Herb Dip!!!

Jennifer Imes from Berkeley Springs, WV

 

Representative’s comments at an arts and craft show:

 

Full Name: Linda Bruckelmeyer
City, State: Chesapeake VA
Smoky BLT sold out!!!

Additional Recipes:

 

Mix 1/2 pack of Smoky BLT to 8oz pineapple and put inside freezer bag with about 2 pounds of chicken (I use about 6 - boneless chicken thighs) and refrigerate about 1/2 hour. Bake until cooked through, but 3-5 minutes before you bring it out, sprinkle 1/2 of the left over bag of Smoky BLT mix over it and finish baking....This is so goood.

Linda Bruckelmeyer from Chesapeake, VA

 

For hamburgers, I mix them like meatloaf and ad 1/2 a bag to the dry ingredients and grill. Spread some more over top and put cheese on the meat.....It just adds that awesome smoky bacon taste to it.

Linda Bruckelmeyer from Chesapeake, VA