BLT Dip with Poppy Seed Tortilla Chips
4
Points®
Total time: 31 min • Prep: 16 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for.
Ingredients
Flour tortilla
5 medium, 6-inch
Egg whites
1 serving(s), large, lightly beaten
Poppy seeds
2 tsp(s)
Uncooked turkey bacon
4 slice(s)
Reduced-fat sour cream
¾ tbsp(s)
Reduced calorie mayonnaise
¼ cup(s)
Onion
3 tbsp(s), sweet-variety, finely chopped
Apple cider vinegar
1 tsp(s), or distilled white vinegar
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Tomato
¾ cup(s), fresh
Tomato
1 tbsp(s), fresh, diced, for garnish
Arugula
½ cup(s), thinly shredded
Arugula
1 leaf/leaves, thinly shredded, for garnish
Instructions
1
To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
2
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.
3
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.
4
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 flavours to blend.
5
To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. Yields 5 chips and about 1/4 cup of dip per serving.
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