COBB SALAD DIP

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 ouncesreduced fat cream cheese, softened
4 slicesbacon, cooked crisp, crumbled
1/3 cupcrumbled 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 cupchopped ham
1 cupshredded lettuce
1 cupreduced fat mayonnaise
Assorted crackers
Photo coming soon!

Directions:

  1. COMBINE cream cheese and mayonnaise.
  2. SPREAD mixture on bottom of a 9-inch pie plate. TOP with lettuce, ham, tomato, avocado, eggs Blue cheese and bacon.
  3. 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.