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1/4 slice bacon, finely chopped

6 tablespoons fresh orange juice

1/2 cup nonfat sour cream

1 1/2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

3 green onion, chopped white, part only

1 large garlic clove, finely minced

1 teaspoon firmly packed brown sugar

Salt and freshly ground black pepper to taste

1. In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
2. Add orange juice to skillet and scrape up brown bits.
3. In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate. Keeps for 1 week.

Makes about 1 cup.