BLT Dip with Poppy Seed Tortilla Chips (4 Points)

By Realtychick

Ingredients

• 4 large flour tortilla(s)
• 1 large egg white, lightly beaten
• 2 tsp poppy seeds
• 4 slice(s) uncooked turkey bacon
• 3/4 cup light sour cream
• 1/4 cup reduced-calorie mayonnaise
• 3 Tbsp 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 cup tomato, diced
• 1/2 cup arugula, thinly shredded
• 1 Tbsp tomato, diced (for garnish)
• 1/8 cup arugula, thinly shredded (for garnish)

Details

Servings 8

Preparation

Step 1

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 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.