This dip is out of this world! I made it the first time for a family get-together, and then I made it the next day, because we loved it so much!
You might want to make a double batch…
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
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
Place the sour cream, blue cheese, lemon juice, salt and Worcestershire in a nonreactive bowl and combine. Add avocado, scallions, parsley and stir. Place in a shallow serving dish and top with bacon. Enjoy!
Categories: Sides & Salads Tags:
Photos:
cobbdip
IMG_6922 (1)
Photo Credit: Cate Bogue