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BLT Dip
Recipe courtesy Sandra Lee, 2007

Ingredients
1/2 cup chopped sun-dried tomatoes
1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended: Sara Lee)
3/4 cup real mayonnaise
1 cup sour cream
1/2 cup real bacon crumble (recommended: Hormel)
Salt and freshly ground black pepper
1 head iceberg lettuce, shredded

Directions
Preheat oven to 325 degrees F.

Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.

In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

salt and pepper. Use a spoon to mix together; set aside.

Cut out the core of the lettuce head to form a bowl for the dip.

To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate.
Place toasted pita triangles around edge of plate.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved