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Cobb Salad is definitely a go to choice of mine when I eat salads, which is basically never. So really I can’t call it a go to choice since I never go to it. But now what if I could have a Cobb salad in the form of a dip and eat it with crackers or chips, now that would for sure be a go to choice. Apparently I can now, after throwing out the greens, and stocking up on blue cheese dip with the best Cobb fixings (avocado, herbs, scallions and of course bacon!). Serve with cold celery sticks or chips or some other weird thing I’ve never heard of. For the recipe, check after the jump. (Thx Chow) (That’s for you Wray!)

INGREDIENTS
1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well-browned and crumbled

INSTRUCTIONS
1. Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.
2. Fold in avocado, scallions, and parsley, transfer to a shallow serving dish, and top with bacon. Serve with celery sticks or assorted crackers.