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;
| Qty | Ingredient |
|---|---|
| 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 |
| Assorted crackers |
Directions:
- 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.
Insider Information
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.