Best Seven Layer Cranberry Cobb Dip Recipes

7-Layer Cranberry Cobb Dip Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 17

SPECIAL EQUIPMENT:
4 cups walnut halves
7 ounces sourdough bread, cut into 1/2-inch cubes, about 3 cups
2 cups sour cream
1 cup mayonnaise
zest and juice of 1 lemon
1/2 cup fresh parsley leaves, roughly chopped
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper
4 cups meat from a rotisserie chicken, shredded, skinless and boneless (1 whole chicken) or shredded turkey meat
2 tablespoons Dijon mustard
1 cup extra-virgin olive oil
2 cups crumbled blue cheese
6 stalks celery, leaves separated and reserved, stalks coarsely chopped
1 1/2 cups dried cranberries
crackers, for serving
2-quart trifle bowl

Steps:

Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425°F. Spread the walnuts on a baking sheet and the bread on another baking sheet. Bake the walnuts until golden and toasted, about 10 minutes. Bake the bread until lightly golden brown and crispy, 10 to 12 minutes. Set both aside to cool completely. Finely chop 2 cups of the walnuts and set aside. Meanwhile, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, scallions, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside. Put the chicken in a food processor along with 1 cup of the sour cream mixture, 1/4 teaspoon salt and a few grinds of pepper. Process until the mixture is a chunky puree. Transfer to another medium bowl and set aside. Rinse out the food processor, and add the toasted bread, 2 cups of the un-chopped walnuts, the mustard and 1 teaspoon salt. Process until the mixture resembles a chunky puree. With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube. Continue to process until smooth. To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl. Then top with even layers of the following: the walnut mixture, chopped celery stalks, blue cheese, the reserved finely chopped walnuts, the remaining sour cream-herb sauce and then the cranberries. Sprinkle with the celery leaves. Serve right away, or cover and refrigerate up to 8 hours or overnight. Serve with crackers.

The Ultimate 7-Layer Dip Recipe - (4.7/5) image

Provided by kimvess

Number Of Ingredients 9

1 (16-ounce) can refried beans
1 tablespoon taco seasoning mix
1 cup Breakstone's Sour Cream, divided
1 cup salsa
1 cup lettuce, shredded
1 cup Kraft Mexican Style cheese, shredded
1/2 cup green onions, sliced
2 tablespoons pitted ripe olives, sliced
Ritz Toasted Chips Original or Wheat Thins Baked Snack Crackers

Steps:

Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Then layer the all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled. Serve with chips.

7-Layer Mexican Dip Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 11

1 (16-ounce) can refried beans
2 cup sour cream
1 (1/4 ounce) package taco seasoning mix
2 avocados, pitted, peeled and mashed
2 teaspoons lemon juice
3 cloves garlic, minced
2 cups cheddar cheese, shredded
4 green onions, diced
1/4 cup black olives, sliced
1 tomato, diced
tortilla chips

Steps:

Spread beans in the bottom of a 10-inch round or square clear glass dish; set aside. Combine sour cream and seasoning mix; spread over beans. Mix avocados, lemon juice and garlic; layer over sour cream mixture. Sprinkle with cheese; top with onions, olives and tomatoes. Serve with tortilla chips for dipping.