Cobb Dip

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  • 1/2 pound bacon
  • 16 ounces almond milk cream cheese*
  • 1/2 cup ranch mayonnaise**
  • 1/2 teaspoon flake salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 head iceberg lettuce, thinly sliced and roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • chives, roughly chopped
  • other options (whatever toppings you prefer) – boiled eggs, red onion, diced chicken, etc


  1. Place bacon in a pan over medium heat. Cook for about 5 minutes per side, until bacon is crispy. Remove from pan and place on a paper towel to soak up excess fat. Then chop into small pieces.
  2. In a medium bowl, mix together cream cheese, mayo, salt, pepper, garlic powder, and onion powder. Once combined, mix in most of the iceberg lettuce, leaving behind a handful for garnish.
  3. Now simply top with the rest of the ingredients – tomatoes, avocado, bacon, and chives! Serve immediately and keep in the fridge covered to chill for later!


*I used Kite Hill almond milk cream cheese

**I used Tessemae’s ranch mayonnaise

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