 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Cobb salad gone all dippy! Another great party dip! Recipe calls for serving with Romaine lettuce, but just as yummy with tortilla chips, pita bread, whatever your fancy! I think this would also be delish served as stuffing in cherry or regular tomatos. Read more ... Light summery dish! Easy but impressive! Ingredients:
8 slices bacon, chopped |
1 cup blue cheese crumbles |
1 tablespoon extra virgin olive oil |
1 cup sour cream |
1 teaspoon hot sauce |
3 ripe avocados |
juice of 1 lemon |
salt and pepper |
4 hard boiled eggs, chopped |
4 plum tomatoes, chopped |
2 hearts of romaine lettuce, leaves cleaned, dried and separated |
Directions:
1. In a small skillet over medium high heat with one turn of the pan of EVOO, cook the bacon until crispy, about 5 minutes. When done, remove with a slotted spoon onto a paper towel -lined plate.
2. In a medium bowl, mix together the blue cheese, sour cream, hot sauce, salt and pepper. In another small bowl, mash the avocado with the juice of the lemon and salt.
3. 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.
|
|