7-Layer Cobb Salad Dip

For the Ranch Base:

• 1 cup sour cream

• 8 oz. cream cheese, softened

• 1 (1 oz.) package ranch seasoning mix

For the Salad Layers:

1. 1 cup cooked chicken breast, finely diced

2. 1 cup romaine lettuce, finely chopped

3. 3 Roma tomatoes, seeded and finely diced

4. 3 hard-boiled eggs, peeled and chopped

5. 3 green onions, thinly sliced

6. 1 cup grilled corn kernels (or charred/canned corn, drained)

7. 6 slices thick-cut bacon, cooked crispy and chopped

8. ¾ cup bleu cheese crumbles

Instructions

1. In a medium bowl, beat the cream cheese, sour cream, and ranch seasoning mix until smooth and creamy.

2. Spread this ranch mixture evenly in the bottom of a 9-inch pie dish, shallow serving dish, or rectangular tray.

3. Layer ingredients in order, sprinkling each evenly over the previous layer:
   Diced chicken → romaine lettuce → diced tomatoes → chopped eggs → green onions → corn → chopped bacon → bleu cheese crumbles.

4. Cover and chill for at least 1 hour before serving to let flavors blend.

5. Serve with sturdy dippers: tortilla chips, pita chips, crackers, or endive leaves for a lower-carb option.

📝 Tips & Variations

• Swap grilled corn for canned corn (well-drained) or roasted corn.

• Substitute turkey bacon or omit bacon for a lighter version.

• For a non-blue cheese option, use shredded cheddar or feta.

• Add avocado as a fresh garnish just before serving (to prevent browning).

• Make ahead: Prepare ranch base and chop ingredients ahead, but assemble within 2–3 hours of serving to keep lettuce crisp.

A fun, shareable twist on a classic Cobb salad—perfect for parties, game day, or a fresh summer appetizer! 🥬🥓