The warm weather is here- hooray! I don’t know about your family, but mine likes to be outside; hiking, beaching, and relaxing, any, and every, chance possible. To make this possible, I like to keep lots of pre-prepared foods on hand for those impromptu outings and late dinners.
Cobb Salad Dip is a great dish to keep in the fridge for (semi) healthy snacking, or a great outdoor BBQ side. It’s fairly simple to make, and tastes amazing with baguette slices, or tortilla chips. Skipping the carbs? It goes great in a lettuce wrap too.
8 oz package of cream cheese, softened to room temperature
1 package of Ranch salad dressing mix
1 cup of sour cream
2 tomatoes, any kind, diced
1/2 cup shredded cheddar cheese blend
1 cup Romaine lettuce, chopped fine
1/3 of a red onion, diced fine
3 hard boiled eggs, sliced
4 strips bacon, cooked crisp, chopped
1/3 cup blue cheese crumbles
1/2 cup corn, cooked
Mix sour cream, cream cheese, and ranch mix. Spread into serving dish. (I used a deep casserole dish so I could load up on the veggie topping)
Add toppings, save egg, in any creative manor you like.
Garnish with hard boiled egg slices
Chill in refrigerator for one hour, then ENJOY!