BLT Dip

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.