I love fun food, but try to keep it as healthy as I can! This ticks boxes, as being light, contains vegetables, and can be made healthier again by dipping crudités into it, instead of tortilla chips! If you really have a hankering for chips, try spraying some tortillas with sunflower oil, then cooking in the air fryer on a high temperature for a couple of minutes!
WINE NOTE: These usually go with beer, but can be paired with South American oaked Chardonnay.
4 Slices of uncooked bacon
3/4 / 175ml Cup Light sour cream
1/4 Cup / 60ml Mayonnaise
3 Tbsp Vidalia Onion finely chopped
1 Tsp Apple cider vinegar
1/4 Tsp Table salt
1/4 Tsp Black pepper
3/4 / 175ml Cup Diced Fresh tomato
1/2 Cup / 125ml Shredded Arugula (Rocket)
1 Tbsp Diced Fresh tomato to garnish
2 Tbsp Shredded Arugula to garnish
Tortilla chips to serve
- Place the bacon in a large nonstick skillet and cook over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain 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. Reserving 1 tablespoon of bacon for garnish, stir in the remaining bacon, 3/4 cup tomato and 1/2 cup arugula to the sour cream mixture until combined.
Pour into a serving bowl then cover and refrigerate at least 15 minutes for flavors to blend.
- Garnish dip with remaining bacon, tomato and arugula and serve with tortilla chips or crudité.
CHEERS!! ENJOY!!! Don’t forget to follow my page on FaceBook!