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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 cups
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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


  1. Preheat oven to 325 degrees F.
  2. Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
  3. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
  4. 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.
  5. Cut out the core of the lettuce head to form a bowl for the dip.
  6. 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.