BLT Dip with Poppy Seed Tortilla Chips

PersonalPoints™ per serving

Total Time: 31 min

Prep: 16 min

Cook: 15 min

Serves: 8

Easy

Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for. Flour tortillas become light and crispy when baked, but brushed with an egg wash and sprinkled with poppy seeds elevates these chips to an addictive new level. If you'd like to make the dip more than a few hours in advance, just leave out the tomatoes until you're ready to serve or they will make the dip watery. The chips can be made several days ahead and stored in an air-tight container. Sprinkle the chips lightly with salt before baking, if desired.

Ingredients

4 large flour tortillas
1 large egg white, lightly beaten
2 tsp Poppy seeds
4 slices uncooked turkey bacon
¾ cup light sour cream
¼ cup reduced-calorie mayonnaise
3 tbsp uncooked onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
¼ tsp table salt
¼ tsp black pepper, freshly ground
¾ cup fresh tomatoes, fresh, diced
½ cup arugula, thinly shredded
1 tbsp fresh tomatoes, fresh, diced (for garnish)
⅛ cup arugula, thinly shredded (for garnish)

Instructions

To make chips, place the oven rack in the 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 a 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 the 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 for at least 15 minutes for flavors to blend.
Garnish dip with remaining bacon, tomato, and arugula just before serving; serve with chips. Yields 5 Poppy Seed Tortilla Chips and about 1/4 cup BLT Dip per serving!