Southwest Cobb Salad Dip

Southwest Cobb Salad Dip pairs fresh ingredients with a seasoned sour cream base to create a magical and delicious dip experience! If this dip sounds good to you, be sure to check out my Cobb Salad Sandwich and Grilled Chicken Cobb Salad, too!

Southwest Cobb Salad Dip

A Cobb Salad is hearty enough to be a meal. In fact, it is believed that the salad was made by the owner of The Brown Derby Restaurant. Bob Cobb was super hungry for a late-night meal so he simply put together ingredients that he could find in his refrigerator. Well, thankfully, it was a satisfying creation and became a menu item! This dip is a variation of a cobb salad that includes fixings you would find on a cobb salad, including hard-boiled eggs, tomatoes, avocado, and bacon.

Ingredients & Substitutions

Sour Cream: The base of this dip is sour cream. 

Seasoning: Get a packet of Hidden Valley Fiesta Dips mix. This will be mixed in with the sour cream.

Lettuce: Romaine lettuce and watercress are two kinds of lettuce generally used in a cobb salad. In this dip, I simply used iceberg lettuce.

Chicken: Use rotisserie chicken, deli meat, or even left-over chicken from last night’s dinner.

Eggs: Hard boil two eggs and make sure they are completely cooled before peeling them and chopping them.

Tomatoes: I used a handful of plum tomatoes. Cherry or Roma tomatoes would also work. You could use one medium tomato chopped up, but try to remove all the seeds.

Avocado: Don’t add the avocado until right before serving to keep it from browning prematurely.

Bacon: Cook and crumble the bacon ahead of time. You will only need 4 strips of bacon for this recipe; save the rest of the bacon for other recipes like my Cheesy Bacon Chicken Dip or Jalapeno Corn Dip. 

Can I Make this Dip Ahead of Time?

There are a few things you can prepare ahead of serving time to save you some time. First, get the eggs hard-boiled. They should be completely cooled before adding them to the dip, and they will last in the refrigerator for up to a week. You could also chop up the vegetables ahead of time and use leftover chicken.

Finally, you could get the bacon cooked and crumbled up to a few days ahead of time. To cook the bacon, place the strips onto a baking sheet lined with aluminum foil. Bake (yes, bake) the bacon in the oven for 15-20 minutes at 415°F. Once cooled, crumble or chop it for the dip.

The one thing you should wait to cut is the avocado. If you add that too soon before serving, it will go brown.

Can I Add Other Ingredients to Cobb Salad Dip?

Yes! This dip is very versatile. You can add whatever ingredients you prefer! Try refried beans for the bottom layer. Or, add black olives, jalapenos, and bell peppers on top. There is really not much that is easier than plopping some perfectly selected ingredients on top of a layer of seasoned sour cream and dipping salty chips into it.