Cobb Salad Dip
(from largomason’s recipe box)
Step 1 can be done up to 1 day ahead and the dip refrigerated in a covered container. Just before serving, chop the avocado, stir the sour cream mixture, and finish step 2
Ingredients
- 1 cup sour cream
- 1/3 cup crumbled blue cheese (about 2 ounces)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
- 1/4 cup thinly sliced scallions
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 4 slices bacon, well-browned and crumbled
- Celery sticks or assorted crackers, for serving
Directions
- Place the sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.
- Fold in the avocado, scallions, and parsley, transfer the dip to a shallow serving dish, and top with the bacon. Serve with celery sticks or assorted crackers.