Cobb Salad Dip

The classic salad is reinvented into a colourful, nutritious dip!

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

2 package / 84 g: EGGS2go! Dill Hard Boiled Snack Pack
1 cup / 250 ml: thick Greek-style yogurt or sour cream
1/2 cup / 125 ml: softened light cream cheese
2 tbsp / 30 ml: chopped fresh dill
2 tbsp / 30 ml: chopped parsley
1/2 cup / 125 ml: corn kernels
1/2 cup / 125 ml: diced tomatoes
1/2 cup / 125 ml: shredded Cheddar cheese
1/4 cup / 60 ml: chopped green onions
1/4 cup / 60 ml: crumbled cooked bacon (optional)
: Endive or small romaine lettuce leaves, sliced peppers, cucumber and crackers or nachos

Slice eggs in half and remove the yolks; finely chop the whites and reserve separately. Mash the yolks through a fine strainer using the back of a spoon into a bowl. Blend in yogurt, cream cheese, dill and parsley. Spread in a shallow serving bowl.
Scatter chopped egg whites, corn, tomatoes, cheese, onions and bacon (if using) over top. Serve dip surrounded by lettuce leaves, thick slices of peppers and cucumbers for scooping.

Replace the EGGS2go! Dill Hard Boiled Snack Pack, with EGGS2go! Salt & Pepper Hard Boiled Snack Pack.
Replace the chopped fresh dill with chopped green onion and use crumbled blue cheese instead of Cheddar.
Peel away the larger romaine lettuce leaves (reserve to make a salad another day) and use the smaller, sturdier leaves for dipping.

This recipe was made with:

Perfectly cooked and ready to eat hard-boiled eggs with a dash of dill as an on-the-go snack or part of a meal.

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To slice hard cooked eggs without smearing, dip your knife in hot water between slices or lightly coat the edge in nonstick cooking spray.