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BLT Dip with Poppy Seed Tortilla Chips

Contributed By: Donna, MI | See all of Donna's recipes
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Active Time:  16 Minutes
Total Time:  31 Minutes
  8 servings
Watch out, this appetizer will get devoured in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for. And on top of all, it's easy to make, low cal and low in fat too! Look no further, this is the winning recipe!
RECIPE INGREDIENTS
5 medium flour tortilla(s)
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice(s) uncooked bacon (turkey bacon works just fine too)
3/4 cup(s) reduced-fat Daisy ™ Sour Cream
1/4 cup(s) reduced-calorie mayonnaise
3 tbsp 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 cup(s) tomatoes, fresh, diced
1 tbsp tomato, fresh, diced (for garnish)
1/2 cup(s) arugula, thinly shredded
1 tbsp arugula, thinly shredded (for garnish)
DIRECTIONS
• To make chips, place oven rack in middle position. Preheat oven to 400ºF. 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; 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.


• Meanwhile, to make dip, cook 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, and 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.


• 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.


Recipe Notes:


The chips can be made several days ahead and stored in an air-tight container.


Sprinkle the chips with salt before baking, if desired.


Date Added: 01/18/2011
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