Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 6 strips thick cut bacon
  • 1 cup cooked chicken breast, diced
  • 2 large hard-boiled eggs, finely chopped
  • 1 cup quartered cherry tomatoes
  • 0.5 cup corn kernels
  • 0.5 cup blue cheese crumbles
  • 2 cups Romaine lettuce, shredded
  • 0.25 cup green onions, sliced

Instructions:

  1. Whip the base. Combine 8 oz softened cream cheese, 0.5 cup sour cream, 1 tbsp lemon juice, 1 tsp garlic powder, and 0.5 tsp black pepper in a bowl. Mix until velvety and completely smooth.
  2. Fry the bacon. Cook 6 strips of thick cut bacon in a skillet over medium heat until deep mahogany and crisp. Drain on paper towels and chop once cool.
  3. Spread the foundation. Transfer the cream cheese mixture to your serving dish. Smooth it into an even layer reaching all the way to the edges.
  4. Layer the chicken. Scatter 1 cup diced cooked chicken breast evenly over the base. Press it down slightly until it’s embedded in the cream.
  5. Add the blue cheese. Sprinkle 0.5 cup blue cheese crumbles over the chicken. The saltiness will season the meat.
  6. Create the vegetable rows. Arrange 1 cup quartered cherry tomatoes and 0.5 cup corn kernels in neat rows or a checkerboard pattern.
  7. Add the eggs. Sprinkle 2 finely chopped hard boiled eggs over the vegetable layer.
  8. Top with greens. Finish with 2 cups shredded Romaine lettuce until the surface is fully covered in bright green.
  9. Garnish and chill. Scatter 0.25 cup sliced green onions and your bacon bits on top. Chill for 10 minutes until the base sets firmly.