BLT Dip

• 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

1. Preheat oven to 325 degrees F.
2. Place sun-dried tomatoes in a small bowl and cover with warm water.
3. Let stand until tender.
4. Drain.
5. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
6. In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes.
7. Add a pinch of salt and pepper.
8. Use a spoon to mix together; set aside.
9. Cut out the core of the lettuce head to form a bowl for the dip.
10. To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate.
11. Place toasted pita triangles around edge of plate.

tomatoes, whole wheat pita pockets, mayonnaise, sour cream, bacon crumble, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/blt-dip-recipe.html (may not work)