Cobb Salad Layer Dip
Rachael takes one of your favorite salads and turns it into the perfect dish for your next party!
Ingredients
- 1 cup blue cheese crumbles
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 cup sour cream
- 1 teaspoon hot sauce
- 3 ripe avocados
- 1 lemon
- Salt and pepper
- 4 hard boiled eggs, chopped
- 4 plum tomatoes, chopped
- 2 romaine hearts, clean, dry separate leaves
- 8 slives of bacon, chopped, cooked to a crisp, drained
Yields:
Preparation
In a small skillet over medium-high heat with 1 turn of the pan of EVOO, cook the bacon until crispy, about 5 minutes. When done removed with a slotted spoon onto a paper towel lined plate.
In a medium bowl, mix together the blue cheese, sour cream, the hot sauce, salt and pepper. In another small bowl, mash the avocado with juice of the lemon and salt.
In a small glass bowl or dish, layer the dip: blue cheese, sour cream mixture, eggs, avocado, tomatoes, and bacon crumbles. Serve with romaine leaves.
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