BLT Dip

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
2 cups
Level:
Easy

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 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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