Ingredients: |
Ingredients: 4 points plus per serving/serves 8
4 large flour tortillas
1 large egg white, lightly beaten
2 tsp poppy seeds
4 slices uncooked turkey bacon
3/4 c. light sour cream
1/4 c. reduced-calorie mayonnaise
3 T. uncooked, chopped onion, 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 c. fresh tomatoes, diced
1/2 c. arugula, thinly shredded
1 T. fresh tomato, diced (for garnish)
1/8 c. arugula, thinly shredded (for garnish)
|
Directions: |
Directions:To make chips, place oven rack in middle position. Preheat oven to 400º. 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 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.
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. 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. 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.
|
This recipe for BLT Dip with Poppy Seed Tortilla Chips is from