BLT Dip

Ingredients:

• ½ cup chopped sun-dried tomatoes

• 1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended)

• ¾ cup real mayonnaise

• 1 cup sour cream

• ½ cup real bacon crumble (recommended: Hormel)

• Salt and freshly ground black pepper

• 1 head iceberg lettuce, shredded

Directions:

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 hollowed out lettuce head and set in the center of a serving plate.  Place toasted pita triangles and veggies around edge of plate.

Total Time: 25 min.  Prep 15 min. Cook 10 min.