COBB SALAD DIP
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
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.
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