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Photo of Cobb-in-a-Cup by WW

Cobb-in-a-Cup

2
Points® value
Total Time
20 min
Prep
20 min
Serves
8
Difficulty
Easy
Cobb salad gets creamy in these adorable mini dips. Portion control is a breeze and there's no issue with others double-dipping into your food.

Ingredients

Plain lowfat Greek yogurt

⅓ cup(s)

Reduced calorie mayonnaise

⅓ cup(s)

Dijon mustard

¾ tsp(s)

Kosher salt

¾ tsp(s)

Hard boiled egg

3 large, mashed

Blue cheese

3 tbsp(s), crumbled

Baby spinach

1 cup(s), coarsely chopped

Plum tomato

1 cup(s), seeded and diced (about 4 large)

Shallots

½ cup(s), minced

Shredded carrots

1 cup(s)

Uncooked scallions

½ cup(s), sliced (green parts only)

Crisp cooked bacon

2 slice(s), crumbled

Instructions

  1. In a medium bowl, combine yogurt, mayonnaise, mustard and salt. Remove 1/3 cup yogurt mixture to a small bowl; add eggs and mix to combine. Stir blue cheese into remaining yogurt mixture.
  2. Line up eight 9-oz plastic or glass cups (or very small glass bowls). In each cup, layer 2 Tbsp egg mixture, 2 Tbsp spinach, 2 Tbsp tomato, 1 Tbsp shallot, 2 Tbsp carrot, 1 Tbsp blue cheese mixture and 1 Tbsp scallion; sprinkle each with a few pieces bacon. Refrigerate until ready to use.
  3. Serving size: 1 cup

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