October 18: Lunchbreak - BLT Dip
Carol Mighton Haddix

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Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen

Prep: 15 minutes
Cooking: 6 minutes
Makes: 3 cups

4 slices bacon
3 green onions, thinly sliced
1/4 cup each: mayonnaise, low-fat Greek yogurt
1/4 cut arugula, chopped
1/4 teaspoon salt
freshly ground pepper
1 pint grape tomatoes, quartered

Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes. Transfer to a paper towel-lined plate. 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. Crumble the bacon into the bowl, stir into the mayonnaise mixture. Stir in the tomatoes.


The dip can easily be prepared ahead and refrigerated until party time.

For a lighter version, substitute half or a third of the mayonnaise with yogurt.

Try to use a good smoked bacon for the best flavor.

For a festive garnish, cut small grape tomatoes in half and line them around the rim of the serving bowl.

Serve with toast points or with toasted pita triangles or any cracker of your choice.