BLT Dip

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Place sun-dried tomatoes in a small bowl and cover with warm water.

3. 3

   Let stand until tender.

4. 4

   Drain.

5. 5

   Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.

6. 6

   In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes.

7. 7

   Add a pinch of salt and pepper.

8. 8

   Use a spoon to mix together; set aside.

9. 9

   Cut out the core of the lettuce head to form a bowl for the dip.

10. 10

    To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate.

11. 11

    Place toasted pita triangles around edge of plate.

No additional tips available.