Dip sauce with sun-dried tomatoes

Ingredients:

• 0.5 cup chopped sun-dried tomatoes
• 1 pack (350 g) whole grain pitas with pockets, cut into small triangles
• 3/4 cup mayonnaise
• 1 cup sour cream
• 0.5 cup crumbled fried bacon
• 1 head iceberg lettuce, shredded

Preparation:

1. Preheat oven to 160°C.
2. Place the sun-dried tomatoes in a small bowl and cover with warm water. Let them sit until softened. Drain.
3. Meanwhile, cut the pitas into triangles, place them on a baking sheet and dry in the oven for 10 minutes.
4. In a medium bowl, combine the mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Season with a pinch of salt and black pepper. Stir with a spoon; set aside. Core the lettuce to create a bowl for the dressing.
5. To serve, spoon the BLT dip into a head of lettuce and place it in the center of a serving platter. Arrange pita chips around the salad and serve.
   Exit: 2 tbsp.