Cobb Salad Layer Dip

Try this classic salad as a dipper!


  • 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.

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