- 8 slices bacon, chopped
- 1 cup blue cheese crumbles
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 cup sour cream
- 1 teaspoon hot sauce
- 3 ripe avocados
- Juice of 1 lemon
- Salt and pepper
- 4 hard boiled eggs, chopped
- 4 plum tomatoes, chopped
- 2 hearts of romaine lettuce, leaves cleaned, dried and separated
In a small skillet over medium high heat with one turn of the pan of EVOO, cook the bacon until crispy, about 5 minutes. When done, remove with a slotted spoon onto a paper towel -lined plate.
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 salt.
In a small glass bowl or dish, layer the dip: blue cheese, sour cream mixture, eggs, avocado, tomatoes and bacon crumbles. Serve with romaine leaves.