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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 1 |
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Got this from the Chicago Times tribune article on dips. Gonna use this when the tomatoes start rolling in from the garden. Ingredients:
4 slices bacon |
3 green onions, thinly sliced |
1/4 cup mayonnaise |
1/4 cup greek yogurt |
1/4 cup arugula, chopped |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1 pint grape tomatoes, quartered |
Directions:
1. Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes.
2. Transfer to a plate lined with a paper towel.
3. 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.
4. Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes.
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