BLT Dip

• 份量: 2 cups
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

1/2 cup chopped sun-dried tomatoes

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

3/4 cup real mayonnaise

1 cup sour cream

1/2 cup real bacon crumble (recommended: Hormel)

Salt and freshly ground black pepper

1 head iceberg lettuce, shredded

步驟

Preheat oven to 325 degrees F.

Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.

Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.

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.

Cut out the core of the lettuce head to form a bowl for the dip.

To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.

營養

• 卡路里: 730
• 總脂肪: 52g
• 飽和脂肪: 13g
• 膽固醇: 60mg
• 鈉: 788mg
• 總碳水化合物: 59g
• 膳食纖維: 8g
• 總糖: 10g
• 蛋白質: 14g