BLT Dip

Directions

1. 1
   Preheat oven to 325 degrees F.
2. 2
   Place sun-dried tomatoes in a small bowl and cover with warm water.
3. 3
   Let stand until tender.
4. 4
   Drain.
5. 5
   Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
6. 6
   In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes.
7. 7
   Add a pinch of salt and pepper.
8. 8
   Use a spoon to mix together; set aside.
9. 9
   Cut out the core of the lettuce head to form a bowl for the dip.
10. 10
    To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate.
11. 11
    Place toasted pita triangles around edge of plate.