Karin Calloway

Food columnist for The Augusta Chronicle.

Cobb spread takes cue from classic salad

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In this week’s recipe for Seven Layer Cobb Salad Spread, I’m taking a classic salad and turning it into a delicious layered appetizer that’s perfect for summer entertaining.

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The base of the salad is a container of whipped cream cheese which is combined with sour cream, vinegar and Worcestershire sauce.

A classic Cobb salad includes ripe avocado and in its place I’m suggesting you use some prepared guacamole. You can substitute a diced, ripe avocado or two for the guacamole.

The remaining layers are the other key ingredients in the classic Cobb: diced tomato, chopped hard-boiled egg, crumbled bacon and cheese. I like to use both shredded cheddar and a crumbled blue cheese in the spread.

The spread can be served right away or can be covered loosely with plastic wrap and refrigerated for several hours before serving. Serve with crackers, pita chips or tortilla chips.

SEVEN LAYER COBB SALAD SPREAD

1 8-ounce container “light” whipped cream cheese

1 cup reduced-fat sour cream

2 tablespoons red wine vinegar

2 teaspoons Worcestershire sauce

Salt and freshly ground pepper, to taste

1 cup prepared guacamole or 2 small, ripe avocados, peeled, cut into small pieces and tossed with 1 teaspoon lemon juice

1 medium tomato, diced and patted dry with paper towels

2 hard-cooked eggs, diced

1/3 cup cooked, crumbled bacon (about five strips), real bacon pieces or real bacon bits

½ cup shredded cheddar cheese

½ cup crumbled blue cheese

Crackers, pita chips or tortilla chips, for serving

Combine the cream cheese, sour cream, red wine vinegar and Worcestershire sauce in a medium bowl. Season to taste with salt and pepper and then spread the mixture in a pie plate. Spread the guacamole on top. Sprinkle with the tomatoes, followed by the eggs, bacon, cheddar cheese and blue cheese. Cover loosely with plastic wrap and refrigerate until ready to serve.

Makes 8 servings.


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