PointsPlus Value: 4
Servings: 8
Prep time: 15 mins
Cooking time: 15 mins
Level of Difficulty: Easy
4 large flour tortillas
1 large egg white, lightly beaten
2 tsp poppy seeds
4 slices uncooked turkey bacon
3/4 cup light sour cream
1/4 cup reduced calorie mayo
3 tbsp sweet onion, 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 tomatoes, fresh, diced
1 tbsp tomatoes, fresh, diced, for garnish
1/2 cup arugula, finely shredded (I use romaine lettuce)
1/8 cup arugula, thinly shredded for garnish
1. To make chips, place oven rack in middle position. Preheat oven to 400. Line a large baking sheet with aluminum foil.
2. 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 8-10 mins; remove chips to a wire rack to cool.
3. Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5-6 mins. Drain bacon on paper towels and then tear or chop into smaller pieces; set aside.
4. In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt, and pepper until blended. Reserve 1 tbsp of bacon for garnish. Add remaining bacon, 3/4 cup tomato, and 1/2 cup arugula (or lettuce) to sour cream mixture; stir until combined. Cover and refrigerate at least 15 mins for flavors to blend.
5. Garnish dip with remaining bacon, tomato, and arugula just before serving; serve with chips.
