• 8 slices bacon, chopped
• 1 cup blue cheese crumbles
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 cup sour cream
• 1 teaspoon hot sauce
• 3 ripe avocados
• Juice of 1 lemon
• Salt and pepper
• 4 hard boiled eggs, chopped
• 4 plum tomatoes, chopped
• 2 hearts of romaine lettuce, leaves cleaned, dried and separated

In a small skillet over medium high heat with one turn of the pan of EVOO, cook the bacon until crispy, about 5 minutes. When done, remove with a slotted spoon onto a paper towel -lined plate.

In a medium bowl, mix together the blue cheese, sour cream, hot sauce, salt and pepper. In another small bowl, mash the avocado with the juice of the lemon and salt.

In a small glass bowl or dish, layer the dip: blue cheese, sour cream mixture, eggs, avocado, tomatoes and bacon crumbles. Serve with romaine leaves.

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