Prep: 15 minutes
Cook: 6 minutes
Yield: 3 cups
This dip from former Tribune test kitchen director Donna Pierce, inspired by the sandwich, always earns great reviews. Serve with pita crisps, kettle chips or toast points made from very thin slices of bread brushed with olive oil.
4 slices bacon
3 green onions, thinly sliced
1/4 cup each: mayonnaise, low-fat Greek yogurt
1/4 cup arugula, chopped
1/4 teaspoon salt
Freshly ground pepper
1 pint grape tomatoes, quartered
1. Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes. Transfer to a plate lined with a paper towel.
2. Combine the onions, mayonnaise, yogurt, arugula, salt and pepper to taste in a food processor; pulse until chunky, about 5 times. Transfer to a medium bowl.
3. Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes.
Nutrition information per tablespoon: 13 calories, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 0 g carbohydrates, 0 g protein, 32 mg sodium, 0 g fiber
