Well seems like my attempts at getting the blog done earlier with the new job isn’t working out. Today anyway. I thought I did it and then realized that was the day before! My brain is still adjusting to all of this.

I think pretty much everyone likes a good Cobb Salad. But with Super Bowl coming up I wanted something different to add this year. Salad is too healthy for Super Bowl snacking so this is the next best thing. Cobb Salad as a dip! Minus the lettuce of course. You can serve it with celery stick if you want but it will go best with  crackers or pita chips! Yum…. I will be making this myself for the first time this weekend so I will swap out the picture for my own when I do.

INGREDIENTS:

1 cup light 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

¼ cup thinly sliced scallions

2 tablespoons finely chopped fresh Italian parsley

4 pieces bacon, well-browned and crumbled

DIRECTIONS:

Step 1: This can be done up to 1 day ahead and refrigerated in a covered container. Stir briefly and finish with step 2.

Place sour cream, blue cheese, lemon juice, salt and Worcestershire in a medium nonreactive bowl and stir until well combined.

Step 2: Fold in avocado, scallions, and parsley, transfer to a shallow serving dish and top with bacon. Serve with celery sticks or assorted crackers, chips, etc.