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Inspired by the inimitable bacon, lettuce & tomato sandwich...
Serve with pita crisps or kettle chips.

• 4 slices bacon
• 3 green onions, thinly sliced
• 1/4 cup mayonnaise
• 1/4 cup low-fat Greek yogurt
• 1/4 cup chopped arugula
• 1/4 teaspoon salt
• Freshly ground black 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 plate lined with a paper towel.

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.
Makes 3 cups