Recipe courtesy of Sandra Lee


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

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