Home Court Cuisine BLT Dip


bacon in a pan

Sharon Lowry, Brookfield Thursday Women C1

2 cups arugula, washed, drained and dried
2 Tbsp. chopped shallot
1 cup Greek yogurt
½ cup mayonnaise
½ cup sour cream
¼ tsp. salt
½ tsp. freshly cracked black pepper
2 cups chopped tomato
5 slices crispy fried bacon, crumbled
3-5 grape or cherry tomatoes, quartered or sliced

Place the arugula and shallot in a food processor and pulse until chopped. Dump into a medium mixing bowl. Add yogurt, mayonnaise, sour cream, salt and pepper. Mix well. Gently stir in chopped tomatoes. Cover and chill until ready to serve. Just before serving, stir in half the chopped bacon and use the other half for garnish. If desired, top with optional garnish of grape or cherry tomatoes.

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