Photo: BLT Dip Recipe
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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By M&M11808
Indianapolis, IN
on October 26, 2012
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We changed the sun-dried tomatoes to diced fresh tomatoes but let them sit on paper towel to drain for an hour and mixed them in right before serving. And of course increased the bacon. Turned out fantastic!
By Taylor Troli
on July 19, 2012
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I think overall it was a good recipe. I made this to take on a family camping trip and everone liked it, but I changed things up by adding chopped tomatoes and used toasted bread to dip. (white and wheat
By pagemichelle
endicott, NY
on June 07, 2012
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I really enjoyed this dip...i did not like the pita chips i used them the first time i made this...the second time we dipped celery,baby carrots cucumbers and little leafs of lettuce...it made it a little healthier...it is a heavy dip,but i dont understand the complaints on sodium and fat i have yet to see many dips without sodium and fat,pay attention to your portions and it shouldn't be a big deal.MY FAMILY LOVED THIS!!!
Read all 16 reviews