Sunday, July 20, 2008

BLT Dip with Poppy Seed Chips

This makes a great dip for parties and super bowl. I brought this to a girls' weekend and it was a huge hit!

Points Value: 3
Servings: 8

5 medium flour tortilla(s), 6 inch (I use the 99% fat free)
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slices uncooked turkey bacon
3/4 c reduced-fat sour cream
1/4 c reduced-calorie mayonnaise
3 Tbl onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3/4 c tomato(es), fresh diced
1 Tbl tomato(es), fresh, diced, for garnish
1/2 c arugula, thinly shredded
1 Tbl arugula, thinly shredded, for garnish

To make chips, place oven rack in middle position. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges. Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes. Remove chips to a wire rack to cool.

Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.

In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend.

Garnish and server!a

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