A Dilly Of A Chopped Salad

• 1 cup sour cream
• 1/2 cup homeade or good quality mayo
• 1 clove garlic, mashed or pressed
• 1/2 cup fresh minced dill
• 2 tablespoons milk
• 6 slices crisp cooked bacon, reserving a tablespoon of the rendered bacon fat
• Salt, to taste
• 1/4 tablespoon black pepper
• 1 large heart of romaine lettuce, chopped
• 1/3 of an English cucumber, thinly sliced and then each slice halved
• 1/2 cup thinly sliced red onion, chopped
• 2 hard boiled eggs
• 3/4 cup crumbled blue cheese

1. Combine the sour cream, mayo, fresh dill, salt, pepper and milk. Crumble 2 slices of the bacon very finely and add to the dressing along with the tablespoon of rendered bacon fat. Refrigerate until ready to serve.
2. When ready to serve, combine the chopped lettuce, cucumbers and onions. Chop the bacon and eggs and add them to the mix. Gently fold in the blue cheese. Serve with the dilled bacon dressing.

sour cream, homeade, clove garlic, dill, milk, bacon, salt, black pepper, heart of romaine lettuce, cucumber, red onion, eggs, blue cheese

Taken from food52.com/recipes/17816-a-dilly-of-a-chopped-salad (may not work)