What's Cooking at the Genua's?

It's Not Just Popcorn!

Cobb Salad Dip

on February 3, 2011

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.


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