Seven Layer Cranberry Cobb Dip Recipes

7-LAYER CRANBERRY COBB DIP RECIPE - (4.3/5)

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

Provided by á-174535

Number Of Ingredients 17

Ingredients

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.

CRANBERRY DIP

Cranberry Dip image

The color of this dip is very festive and would make a nice addition to any snack or appetizer table at your next holiday party.

Provided by ELIZRA

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h25m

Yield 32

Number Of Ingredients 5

Ingredients

1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 14.7 g, Cholesterol 7.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 24.9 mg, Sugar 11.2 g

SEVEN-LAYER BEAN DIP

Seven-Layer Bean Dip image

Make and share this Seven-Layer Bean Dip recipe from Food.com.

Provided by Cookin in Texas

Categories Beans

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can refried beans, Old El Paso
1 (1 1/4 ounce) package taco seasoning mix, Old El Paso
1 (8 ounce) package cream cheese, softened
1 (4 1/2 ounce) can green chilies, chopped
1 cup salsa, Old El Paso
2 cups lettuce, shredded
2 cups cheddar cheese, shredded
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium tomatoes, diced

Steps:

Stir together refried beans and taco seasoning mix.
Spread mixture on large platter.
Stir together cream cheese and chilies.
Carefully spread over bean mixture.
Top with salsa, lettuce, cheese, olives, and tomato.
Refrigerate until serving time.
Serve with tortilla chips.

Nutrition Facts : Calories 145.5, Fat 10.4, SaturatedFat 5.9, Cholesterol 30.4, Sodium 388.9, Carbohydrate 7.5, Fiber 2.1, Sugar 1.8, Protein 6.5

7-LAYER TACO DIP RECIPE - (4.5/5)

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

Provided by á-519

Number Of Ingredients 13

Ingredients

1 can refried beans
1/2 cup mayonnaise
1/2 cup sour cream
1 package taco seasoning
2 avocados, peeled, pitted and chopped
2 tablespoons lemon juice
1/2 cup picante sauce, medium or hot
6 scallions, chopped
1 (4-ounce) can black olives, sliced
2 tomatoes, chopped with seeds removed
4 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
Tortilla chips

Steps:

Spread refried beans on bottom of plate approximately 9 x 12. Mix mayonnaise and sour cream. Add taco seasoning and spread on top of bean layer. For the last layer sprinkle the following on top: chopped avocado sprinkled with lemon juice, picante sauce, chopped scallions, sliced black olives, chopped tomatoes, and shredded cheeses. Serve cold with tortilla chips.

FANTASTIC SEVEN LAYER DIP

Fantastic Seven Layer Dip image

This recipe is from the Ortega web site, I have made this many times in the past for get-togethers and BBQ' and everyone loves this dip! If you are a garlic lover like myself then add in some fresh minced garlic to the sour cream, but it is just as great without the garlic --- this dip can be prepared in advance and refigerated until ready to serve --- my recipe#76616 works well for this recipe!

Provided by Kittencalrecipezazz

Categories < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can refried beans
1 (1 1/4 ounce) package regular taco seasoning mix
8 ounces sour cream (low-fat is okay)
8 ounces prepared guacamole (store-bought or home-made)
1 cup shredded four-cheese Mexican blend cheese (is fine) or 1 cup shredded cheddar cheese (is fine)
1 cup mild salsa
1 (4 ounce) can diced green chilies
1/3 cup sliced green onion
16 ounces tortilla chips

Steps:

In a small bowl, combine beans and the taco seasoning mix.
Spread the bean/taco mix evenly over the bottom of an 8-inch square serving dish.
Layer with the sour cream, then the guacamole, then the shredded cheese, then the salsa, then the chiles and last, the green onions.
Serve with lots of tortilla chips-- delicious!

Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 5.8, Cholesterol 23.3, Sodium 650, Carbohydrate 34.2, Fiber 4.6, Sugar 2, Protein 8.5

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