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Photo of BLT Dip with Poppy Seed Tortilla Chips by WW

BLT Dip with Poppy Seed Tortilla Chips

4
PersonalPoints™ per serving
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(s)

5 medium, 6-inch

Egg white(s)

1 egg white(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)

Uncooked onion(s)

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, freshly ground

Fresh tomato(es)

¾ cup(s), fresh

Fresh tomato(es)

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.

Notes

If you'd like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too watery.The chips can be made several days ahead and stored in an air-tight container. Sprinkle the chips with salt before baking, if desired.

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