BLT Dip

Name: BLT Dip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 cups
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

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 2 cups

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 2 cups

Ingredients

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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.