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.
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.
How to Make Cobb Salad Dip
To get started, you can mix the seasoning right in the sour cream container but just work slowly. Or, if you don’t mind a dirty dish, transfer the sour cream to a bigger bowl, add a packet of the seasoning mix, and combine. Next, spread the seasoned sour cream onto a platter.
After you have the sour cream layer spread out, top it with all of the other fixings. As I stated above, be sure to serve the dip right away to prevent the avocados from browning. Use a sturdy chip or toasted baguettes for this 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.
Looking for More Dip Recipes?
Southwest Cobb Dip
- 16 ounces sour cream
- 1 packet (1 ounce) Hidden Valley Dips Fiesta Ranch mix
- 1 cup iceberg lettuce, chopped
- 2 large hard-boiled eggs, peeled and finely chopped
- ½ cup cooked chicken, shredded or cubed
- 12 plum tomatoes
- 1 medium avocado, peeled and chopped
- 4 slices bacon, cooked and crumbled (or chopped)
- tortilla chips, for dipping
- In a medium bowl, mix together the sour cream and the Hidden Valley Fiesta Ranch dip mix.
- Spread the seasoned sour cream onto a serving platter.
- Cover with lettuce. Then, add the eggs, chicken, tomatoes, avocado, and bacon.
- Serve immediately with tortilla chips for dipping.
Did you make this recipe?
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