All the goodness of a Cobb Salad, but in a dip
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8 slices of bacon, chopped
1 cup blue cheese crumbles
1 Tbsp extra virgin olive oil
1 cup sour cream
1 teaspoon hot sauce
3 ripe avocados
juice of 1 lemon
salt and pepper to taste
4 hard boiled eggs, chopped
4 plum tomatoes, chopped
2 hearts of romaine lettuce leaves cleaned dried and separated
No nutrition information available
In a small skillet over medium high heat olive oil and cook bacon until crispy. When cool crumble.
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 some salt.
In a small glass bowl layer the dip: blue cheese & sour cream mixture, eggs, avocado, tomatoes and bacon crumbles. Serve with romaine leaves.