Cobb Salad Dip
So how about all of those exciting Dallas weekend plans? Thanks a lot, rain. I’m here to tell you that Boulevarding in the rain is a hilarious adventure, but is considerably more fun than refinishing chairs – which is how I spent my Sunday. Again. When I was near exhaustion and about to faint from hunger Sunday at about 5, I found the last bits of this dip I took to our friends’ house for dinner, and it saved.my.life.
The dip really does taste like a salad, but in a good way. Kind of like a ranch dip but with so much more flavor. The avocado really mellows out the blue cheese and you’re just left with a little tang. Even my blue cheese sensitive husband couldn’t tell it was there. And of course, everything is better with bacon – so pile it on.
Cobb Salad Dip, via CHOW
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