Originally Posted by PUPMOM5
Had another day of poor choices.
Forgiving myself and recommitting to my health and fitness today.
It's so easy to make poor choices. lol When the poor choices are so scrumptious. that's why I was determined to have a decent day yesterday by finding my own recipes and food to bring over to my sister's house.
My WW BLT Dip with Poppy Seed chips were a huge hit! Even the skinny people gobbled it up. The only one who didn't like it was my daughter who stated she doesn't like creamy dips? okaaaay. lol Even if you don't make the dip, try the chips. Awesome, and so easy to make. Also, don't worry if you don't have or can't find the arugula. Just use another type of lettuce instead. Arugula is an Italian lettuce, hubby happens to grow it in our small garden.
BLT Dip with Poppy Seed Chips
4 large flour tortilla(s)
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice(s) uncooked turkey bacon
3/4 cup(s) light sour cream
1/4 cup(s) reduced-calorie mayonnaise
3 Tbsp uncooked onion(s), 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(s) fresh tomato(es), fresh, diced
1/2 cup(s) arugula, thinly shredded
1 Tbsp fresh tomato(es), fresh, diced (for garnish)
1/8 cup(s) arugula, thinly shredded (for garnish)
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.
If you'd like to make the dip more than a few hours in advance, leave out the tomatoes until ready to serve because they can make the dip watery.
The chips can be made several days ahead and stored in an air-tight container.
Sprinkle the chips with salt before baking, if desired.