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[nverland]

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

Preheat oven to 325 degrees F.

Place sun-dried tomatoes in a small bowl and cover with warm water.
Let stand until tender. Drain. Meanwhile, cut pita into triangles,
place on a baking sheet and toast for 10 minutes.

In medium bowl, combine mayonnaise, sour cream, bacon bits, and
sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix
together; set aside. Cut out the core of the lettuce head to form a
bowl for the dip.

To serve, spoon BLT dip into hallowed out lettuce head and set in the
center of a serving plate. Place toasted pita triangles around edge of
plate.