Cobb Dip
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 6-8 1x
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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!
Notes
*I used Kite Hill almond milk cream cheese
**I used Tessemae’s ranch mayonnaise
Find it online: https://paleomg.com/cobb-dip/