Cobb Salad Layer Dip

Ingredients

1 cup blue cheese crumbles
1 tablespoon EVOO – Extra Virgin Olive Oil
1 cup sour cream
1 teaspoon hot sauce
3 ripe avocados
1 lemon
Salt and pepper
4 hard boiled eggs, chopped
4 plum tomatoes, chopped
2 romaine hearts, clean, dry separate leaves

8 slices of bacon, chopped, cooked to a crisp, drained

Yields:

Preparation

In a small skillet over medium high heat with 1 turn of the pan of EVOO, cook the bacon until crispy, about 5 minutes. When done removed with a slotted spoon onto a paper towel lined plate.

In a medium bowl, mix together the blue cheese, sour cream, the hot sauce, salt and pepper. In another small bowl, mash the avocado with 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.

Cook's COMMENTS:

The sour cream and blue cheese mixture didn't have enough depth so I added
1/2 to 3/4 cup mayo

I didn't cook my bacon in EVOO--what's up with that?

I used 2 tomatoes instead of 4 and after chopping, let them drain in a
strainer for a half hour or so.

I layered the dip per the recipe but before adding the last layer of bacon,
I sprinkled on a cup or so of shredded cheddar cheese. This made the dish
much more attractive and much yummier.

We used sturdy crackers to dip instead of lettuce.

Everyone really liked it and agreed that, even though it's kind of labor
intensive, this recipe was a "keeper!"