For our tailgate on Saturday I made this dip, talk about easy!!
It was really tasty too!
BLT dipPrep: 15 minutes
Cook: 6 minutes
Makes: 3 cups
Note: Serve with pita crisps, kettle chips or toast points made from very thin slices of bread brushed with olive oil.
4 slices bacon
3 green onions, thinly sliced
1/4 cup each: mayonnaise, low-fat Greek yogurt
1/4 cup arugula, chopped
1/4 teaspoon salt
Freshly ground pepper
1 pint grape tomatoes, quartered
1. Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes. Transfer to a plate lined with a paper towel.
2. Combine the onions, mayonnaise, yogurt, arugula, salt and pepper to taste in a food processor; pulse until chunky, about 5 times. Transfer to a medium bowl. Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes.
Per tablespoon: 13 calories, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 0 g carbohydrates, 0 g protein, 32 mg sodium, 0 g fiber.
I used the bacon that you buy in the package that was already cooked and my heirloom tomatoes from the garden.
It was a big hit!