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COBB SALAD DIP

COBB SALAD DIP

COBB SALAD DIP

Serving Size: 12

Nutritional Information:

Nutrition information per serving (1/12th of recipe, crackers NOT included):  151calories; 11g total fat; 4g saturated fat; 1g polyunsaturated fat; 3g monounsaturated fat; 80mg cholesterol; 374mg sodium; 4g carbohydrate; 1g dietary fiber; 10g protein; 413.9 IU Vitamin A; 15.3 IU Vitamin D;        
24.8mcg folate; 165.3mg calcium; 0mg iron; 55.9mg choline.

This recipe is an excellent source of protein, and a good source of choline and calcium.

Ingredients
Quantity
reduced fat cream cheese, softened
8 ounces
reduced fat mayonnaise
1 cup
shredded lettuce
1 cup
chopped ham
1/2 cup
small plum OR Roma tomato, chopped
1
avocado, pitted, diced, dipped in lime juice
1
hard-cooked large eggs, coarsely chopped
4
crumbled Blue cheese
1/3 cup
bacon, cooked crisp, crumbled
4 slices
Assorted crackers

Directions

1. COMBINE cream cheese and mayonnaise. 
2. SPREAD mixture on bottom of a 9-inch pie plate.  TOP with lettuce, ham, tomato, avocado, eggs Blue cheese and bacon.
3. SERVE with assorted crackers.

Insider Information
Substitute smoked turkey for the ham.
To hard-cook eggs:  PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.  LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large)  COOL completely under cold running water and peel.
Hard-cooked eggs are easiest to peel right after cooling.  Cooling causes the egg to contract slightly in the shell.

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