Light BLT Dip

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!

More appetizers

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

  1.  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.
  2. 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.
  3. 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!