Time: 45 min.
Complexity: easily
Servings: 8 - 10

Cobb, an American salad with seven distinct layers, inspired this dip. The finished dish should be served in a clear bowl, allowing you to appreciate all the alternating colors and textures. We recommend serving the dip on individual plates (ensuring all layers are included) and spreading it on crackers. Guests are sure to be delighted.

Ingredients:

• 4 cups walnut halves
• 200g sourdough bread, cut into 1cm cubes (about 3 cups)
• 2 cups sour cream
• 1 cup mayonnaise
• Zest and juice from 1 lemon
• 1/2 cup fresh parsley leaves, coarsely chopped
• 1 bunch shallots, thinly sliced
• 4 cups boneless, skinless grilled chicken, shredded (about 1 whole chicken)
• 2 tablespoons Dijon mustard
• 1 cup olive oil
• 2 cups crumbled blue cheese
• 6 celery stalks, leaves removed and set aside, stalks coarsely chopped
• 1.5 cups dried cranberries
• Crackers, for serving
• Special equipment: 1.9L trifle bowl.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, sourdough bread, blue cheese, celery, walnuts, dried cranberries, crackers

We recommend

Preparation:

Step 1
• Position two racks in the upper and lower thirds of the oven and preheat to 425°F (218°C). Spread the walnuts on one baking sheet and the bread on the other. Bake the walnuts until golden brown and toasted, about 10 minutes. Bake the bread until lightly golden brown and crisp, about 10-12 minutes. Set both baking sheets aside to cool completely. Finally, finely chop 2 cups of walnuts and set aside.
Step 2
• Meanwhile, in a medium bowl, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Set aside.
Step 3
• Place the chicken in a food processor with 1 cup of the sour cream mixture, 1/4 teaspoon of salt, and a pinch of ground pepper. Process until the mixture has a lumpy consistency. Transfer to another medium bowl and set aside.
Step 4
• Wash the food processor and place the toasted bread, 2 cups of whole walnuts, mustard, and 1 teaspoon of salt in it. Blend until the mixture resembles a smooth puree. With the processor running, slowly pour in the vegetable oil and 2 tablespoons of water through the lid's blender tube. Continue blending until smooth.
Step 5
• To form a dipping sauceSpread the chicken salad in an even layer in the bottom of a 1.9-quart trifle bowl. Then top with even layers of the walnut mixture, chopped celery stalks, blue cheese, prepared finely chopped walnuts, remaining sour cream and herb sauce, and cranberries. Sprinkle with celery leaves. Serve immediately or cover and refrigerate for up to 8 hours. You can refrigerate overnight. Serve with crackers.

Votes: 1