I read Natalie’s blog almost daily, and when I saw this recipe posted on her blog, I just knew I had to try it. I am a huge fan of cobb salads when we go out, so this dip sounded perfect on a hot Summer day. It’s always fun to try something new, and my family absolutely loved it. Every calorie is worth running the extra mile!
~ COBB SALAD DIP ~
Adapted from Designer Bags & Dirty Diapers
One 8 oz. package cream cheese
One 8 oz., container of sour cream
One package Hidden Valley Ranch Dip mix
2 ears of corn
A handful of cherry tomatoes, diced
One Cup sharp chedder cheese, shredded
One Cup shredded romaine lettuce
Cooked & crumbled bacon
Crumbled blue cheese
Salt & pepper to taste
Tortilla chips or ruffles for dipping
Let cream cheese sit out and soften for about an hour. Mix cream cheese, sour cream & ranch packet until smooth. Spread in the bottom of any dish. I bake the corn at 350 degrees for about 10 minutes just to slightly soften it, but you don’t have to do cook it at all. Layer shredded cheese and the rest of the ingredients. I top it off with a little bit of blue cheese and bacon. Serve with chips of your choice. Enjoy!
Have a happy day!