Yield: 12 servings
1 package (8 ounces) reduced fat cream cheese, softened
1/2 cup reduced fat mayonnaise
1 cup shredded lettuce
1/2 cup chopped ham (or smoked turkey)
1 small plum OR Roma tomato, chopped
1 avocado, pitted, diced, dipped in lime juice
4 hard-boil large eggs, coarsely chopped
1/3 cup crumbled Blue cheese
4 slices bacon, cooked crisp, crumbled
Combine cream cheese and mayonnaise. Spread mixture on bottom of a 9-inch pie plate. Top with lettuce, ham, tomato, avocado, eggs, Blue cheese and bacon. Serve with assorted crackers.
To Hard Boil eggs: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) Cool completely under cold running water and peel.
TIPS: Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. And older eggs are easiest to peel!