Cobb Salad Dip Recipes

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CLASSIC COBB SALAD



Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
  • Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
  • Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
  • Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
  • Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

SEVEN-LAYER CRANBERRY COBB DIP



Seven-Layer Cranberry Cobb Dip image

This festive dip is similar to a layered salad. We recommend scooping a mound of it onto a plate (make sure you get all the layers) and then spreading it on your favorite crackers.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

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 shredded skinless boneless meat from a rotisserie chicken (about 1 whole chicken)
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

Steps:

  • Special equipment: a 2-quart trifle bowl
  • Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425 degrees 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 unchopped 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.

COBB SALAD



Cobb Salad image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

  • In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

COBB SALAD DIP



Cobb Salad Dip image

I recently went to a gathering and this was served there. I came home and tried my hand at making a similar dip. This has all the flavors of a Cobb salad in the form of a dip. Serve with chips, crackers, saltines, or crusty bread.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 (8 ounce) package Neufchatel cheese, softened
⅓ cup blue cheese dressing (such as Bob's Big Boy®)
4 slices bacon
1 cup finely chopped lettuce
2 hard-boiled eggs, crumbled
1 avocado, diced
½ cup diced turkey breast
½ cup diced tomatoes
⅓ cup blue cheese crumbles
¼ cup sliced green onions, green part only

Steps:

  • Combine Neufchatel cheese and blue cheese dressing. Spread onto a 9-inch pie plate and place in the refrigerator.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble and set aside.
  • Layer chopped lettuce over Neufchatel cheese mixture. Top with bacon, eggs, avocado, turkey breast, tomatoes, blue cheese crumbles, and green onions.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.5 g, Cholesterol 59.7 mg, Fat 13.8 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 367.6 mg, Sugar 0.9 g

COBB SALAD DIP RECIPE



Cobb Salad Dip Recipe image

Entertain in style with our Cobb Salad Dip Recipe. Full of all the flavors you would expect like bacon, avocado, blue cheese and hard boiled eggs, our Cobb Salad Dip Recipe is perfect with crackers, pita chips and more.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 52 servings, 2 Tbsp. each

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT ROKA Blue Cheese Dressing
1 cup finely chopped iceberg lettuce
1/2 cup chopped OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
2 hard-cooked eggs, finely chopped
2 small plum tomatoes, finely chopped
1 avocado, chopped
1/4 cup ATHENOS Crumbled Blue Cheese
4 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

  • Mix cream cheese and dressing until blended; spread onto bottom of pie plate.
  • Refrigerate 1 hour.
  • Top with layers of all remaining ingredients.

Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CREAMY COBB SALAD DIP



Creamy Cobb Salad Dip image

Inspired by Hollywood's famous Cobb salad, this dip is a must-try mix of blue cheese, avocado and bacon topped with tomatoes.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 8

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/3 cup ATHENOS Crumbled Blue Cheese
2 tsp. fresh lemon juice
1 avocado, chopped
4 slices cooked OSCAR MAYER Bacon, crumbled
2 Tbsp. chopped fresh parsley
1 green onion, sliced
1 Tbsp. chopped tomato es

Steps:

  • Mix first 3 ingredients in medium bowl until blended.
  • Stir in all remaining ingredients except tomatoes.
  • Refrigerate 1 hour. Top with tomatoes before serving.

Nutrition Facts : Calories 50, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 2 g

COBB SALAD



Cobb Salad image

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Provided by Bill

Categories     Salad

Time 50m

Yield 6

Number Of Ingredients 9

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Steps:

  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Divide shredded lettuce among individual plates.
  • Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  • Drizzle with your favorite dressing and enjoy.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g

COBB SALAD DIP



Cobb Salad Dip image

What a delicious take on the classic Cobb salad. It's great served with crackers, celery sticks, or the dipper of your choice.

Provided by TasteTester

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups)
1/4 cup thinly sliced green onion
1 1/2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well browned and crumbled

Steps:

  • Place sour cream, blue cheese, lemon juice, salt, and worcestershire sauce in a medium bowl (not metal) and stir until well combined.
  • Fold in avocado, green onions, and parsley. Transfer to a shallow serving dish, and top with bacon crumbles. Serve.

Nutrition Facts : Calories 234, Fat 21.9, SaturatedFat 9.4, Cholesterol 32.8, Sodium 554.2, Carbohydrate 5.5, Fiber 2.4, Sugar 0.6, Protein 5.3

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