BLT Dip (Donna Pierce, 6/24/08, Chicago Tribune)

4 slices bacon

3 green onions, thinly sliced

¼ cup each: mayonnaise, low-fat Greek yogurt

¼ cup arugula, chopped

¼ teaspoon salt

Freshly ground pepper

1 pint grape tomatoes, quartered

1. Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes. Transfer to a plate lined with a paper towel.

2. 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.

3. Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes.