Photo of Cobb-in-a-Cup by WW


2 - 3
PersonalPoints™ per serving
Total Time
20 min
20 min
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.


Plain lowfat Greek yogurt


Reduced calorie mayonnaise


Dijon mustard

¾ tsp(s)

Kosher salt

¾ tsp(s)

Hard boiled egg(s)

3 large egg(s), mashed

Blue cheese

3 tbsp(s), crumbled

Fresh baby spinach

1 cup(s), coarsely chopped

Plum tomato(es)

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

Uncooked shallot(s)

½ cup(s), minced

Shredded carrot(s)

1 cup(s)

Uncooked scallion(s)

½ cup(s), sliced (green parts only)

Crisp cooked bacon

2 slice(s), crumbled


  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