6

BLT Dip with Poppy Seed Tortilla Chips

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)

4 large

egg white(s)

1 large, lightly beaten

poppy seeds

2 tsp

uncooked turkey bacon

4 slice(s)

light sour cream

¾ cup(s)

reduced calorie mayonnaise

¼ cup(s)

uncooked onion(s)

3 Tbsp, sweet-variety, finely chopped

apple cider vinegar

1 tsp, or distilled white vinegar

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

fresh tomato(es)

¾ cup(s), fresh, diced

arugula

½ cup(s), thinly shredded

fresh tomato(es)

1 Tbsp, fresh, diced (for garnish)

arugula

cup(s), 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 10 wedges; place on prepared baking sheet in a single layer. Bake 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 tomato and 1/2 cup arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend.
  5. Garnish dip with remaining bacon, tomato and arugula just before serving; serve with chips. Yields 5 chips and about 1/4 cup dip per serving.
Notes
If you'd like to make the dip more than a few hours in advance, leave out the tomatoes until ready to serve because they can make the dip 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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