Tasty Table Diary

Easy, Canadian

BLT Dip Low Fat

La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.

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BLT Dip Low Fat

Tasty 4 Recipe Card™

Version Original

Variante Original suggerita, da adattare partendo dalla ricetta base.

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Time

10m

Servings

8 servings

Level

Facile

Nutrition at a glance

200 kcal

Calorie

8 g

Proteine

8 g

Carboidrati

14 g

Grassi

Ingredients

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Method

1

Cuocere la pancetta di tacchino in una padella antiaderente fino a renderla croccante, quindi sbriciolarla e metterla da parte.

2

In una ciotola, schiacciare l'avocado con una forchetta fino a ottenere una crema.

3

Unire lo yogurt greco all'avocado e mescolare bene fino a ottenere un composto omogeneo.

4

Aggiungere la pancetta sbriciolata e i pomodorini, quindi mescolare delicatamente.

5

Aggiustare di sale e pepe a piacere e servire subito con crostini di pane integrale o verdure.

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Food culture

The story of BLT Dip Low Fat

BLT Dip Low Fat is a much-loved dish of Canadese cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.

On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.

Cooking tips

Tips for the perfect result

Use the freshest ingredients you can find for the best flavour.
Build the flavour slowly and taste as you cook.
Don't rush the cooking: balance is everything.
Let BLT Dip Low Fat rest for a moment before serving.

FAQ

Questions about this recipe

Helpful answers before you choose your version.

Can I make BLT Dip Low Fat ahead of time?

Yes. It is often even better after resting, and it reheats beautifully.

Which is the lightest version?

The Low Fat version is designed to reduce fat while keeping the structure of the dish.

Which is the best version for fitness?

The Protein version boosts protein and satiety.

Can I freeze it?

Most versions freeze well in single portions for meal prep.

BLT Dip Low Fat

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Where to eat it

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