We’re turning the infamously classic Cobb Salad…into a dip. It’s super easy to make, and incredibly delish!
If you’re looking for the ultimate party appetizer, this Cobb Salad Dip is it. Think of everything you love about a classic Cobb salad—crispy bacon, creamy avocado, juicy tomatoes, blue cheese, hard-boiled eggs, fresh herbs, and a tangy homemade dressing—all transformed into a scoopable dip that’s guaranteed to steal the show. It’s fresh enough for summer entertaining, hearty enough for game day, and impressive enough for brunches, showers, and happy hours.
I love serving it with kettle-cooked potato chips, crostini, and crisp vegetables, but my favorite pairing might just be crunchy romaine leaves. They turn every bite into the perfect little Cobb salad wrap, making this feel just a tiny bit virtuous while you’re inevitably going back for seconds (or thirds). It’s colorful, make-ahead friendly, and one of those recipes that always has people asking, “Wait… can I have this recipe?”
Fun fact, this is one of the recipes I recently made on the Today Show! You can watch my segment HERE.
Ingredients
- 8 ounces cooked bacon, finely chopped
- 3 hard boiled eggs, chopped
- 1 cup plain Greek yogurt
- 3/4 cup mayonnaise
- 1 tbsp chives, finely chopped, plus more for serving
- 1 garlic clove, finely chopped
- 1 lemon
- kosher salt and pepper
- 1 cup blue cheese crumbles
- 1.5 cups grape or cherry tomatoes (or whatever tomatoes you have one hand!)
- 2 cups cooked shredded chicken, chopped
- 1 avocado, chopped
- flaky salt
- romaine lettuce leaves, ritz crackers, etc, for serving
Method
- In a small bowl, combine the Greek yogurt, mayo, chives, and garlic. Finely grate the zest of the lemon into the same bowl. Season the chive-yogurt sauce to taste with salt and pepper.
- In a medium glass bow, spread ½ cup of the chive-yogurt sauce on the bottom. Sprinkle 3 tablespoons of the bacon on the yogurt sauce. Top with half of each the eggs, blue cheese, tomatoes, chicken, and all of the avocado. Squeeze the juice of half a lemon over top and season with salt and pepper. Spread the remaining chive-yogurt sauce over top.
- On the top of the dip, arrange the remaining tomatoes, chicken, blue cheese, eggs, and bacon into rows. Squeeze the other lemon half over top. Garnish with more chives.
- Serve with romaine lettuce leaves and Ritz crackers.
- Pro tip! The yogurt chive dip can be made ahead of time and refrigerated for up to 2 days, and assembled with toppings when ready to serve.
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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