COBB SALAD DIP
Serving Size: 12
Nutritional Information: Nutrition information per serving (1/12th of recipe, crackers NOT included): 151calories; 11g total fat; 4g saturated fat; 1g polyunsaturated fat; 3g monounsaturated fat; 80mg cholesterol; 374mg sodium; 4g carbohydrate; 1g dietary fiber;
|8 ounces||reduced fat cream cheese, softened|
|4 slices||bacon, cooked crisp, crumbled|
|1/3 cup||crumbled Blue cheese|
|4||hard-cooked large eggs, coarsely chopped|
|1||avocado, pitted, diced, dipped in lime juice|
|1||small plum OR Roma tomato, chopped|
|1/2 cup||chopped ham|
|1 cup||shredded lettuce|
|1 cup||reduced fat mayonnaise|
- COMBINE cream cheese and mayonnaise.
- SPREAD mixture on bottom of a 9-inch pie plate. TOP with lettuce, ham, tomato, avocado, eggs Blue cheese and bacon.
- SERVE with assorted crackers.
Substitute smoked turkey for the ham.
To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.