7 Layer Cranberry Cobb Dip Recipe 435 Food

SEVEN-LAYER DIP CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide between the pans and bake as directed. Let cool on a rack.
• For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use.
• For the salsa, hull the strawberries and finely chop. Mash with a fork until juicy; set aside.
• For the lettuce, combine the coconut, 2 drops yellow food coloring, 1 drop green food coloring and 2 teaspoons water in a resealable plastic bag; shake and massage to distribute the color.
• For the cheese, melt the yellow and orange candy melts together in the microwave, stirring, until smooth. Let cool slightly, then transfer to a resealable plastic bag and snip a small corner. Make lines back and forth on 2 parchment-lined baking sheets; let set.
• For the olives, thinly slice the cherries; combine with 3 to 4 drops black food coloring in a resealable plastic bag and shake to distribute the color. Transfer to a paper towel?lined plate; blot dry.
• Stack the cakes and trim with a paring knife so that they are about 1 1/2 inches smaller in diameter than your serving bowl. Transfer 1 cake to the bowl.
• Pipe the pudding around the cake and up against the glass bowl; stop when the pudding is about three-quarters of the way up the side of the cake.
• For the sour cream, put the whipped cream in a resealable plastic bag. Pipe on top of the pudding and cake. Place the second cake on top.
• For the guacamole, tint the frosting with yellow and green food coloring, plus a few drops of red. Transfer to another resealable plastic bag; pipe around the second cake layer.
• Strain the strawberries through a fine-mesh sieve, pressing to remove as much liquid as possible. Spoon the strawberry pulp on top of the cake and frosting.
• Sprinkle the coconut on top of the strawberry layer. Break the candy melt strands into small pieces; sprinkle on top of the coconut. Top with the maraschino cherries.

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

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.

SEVEN-LAYER VEGETARIAN GREEK DIP

Steps:

• Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
• Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
• Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
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• From Food Network Kitchens

7-LAYER ITALIAN HERO DIP

Steps:

• You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
• Lettuce
• Toss 2 cups shredded romaine lettuce with olive oil.
• Italian Dressing
• Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
• Cured Meat
• Cut 4 ounces (salami, soppressata or prosciutto) into strips.
• Provolone
• Cut about 4 ounces into cubes.
• Sun-Dried Tomatoes
• Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
• Giardiniera
• Drain and chop 1 cup giardiniera (Italian pickled vegetables).
• Cannellini Beans
• Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.

CRANBERRY DIP

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.

MOM'S AWESOME 7 LAYER CHIP DIP

Steps:

• 1. Combine sour cream, mayo, and Lawry's seasoning in small bowl.
• 2. In another small bowl remove flesh from avocados and mash, then add lime juice and garlic salt.
• 3. In a clear 13" x 9" pan (doesn't have to be clear, but it adds to the presentation) evenly spread refried beans, I use the back of a large spoon.
• 4. Spread avocado mixture on top of refried beans layer.
• 5. Spread Lawry's seasoning mixture on top of avocado layer.
• 6. Sprinkle shredded cheese to cover top of Lawry's seasoning layer, top with diced tomatoes, sliced olives, and sliced green onions.
• 7. Serve with tortilla chips, use lime flavored tortilla chips for an even bigger hit!

7 LAYER DIP

Steps:

• Mix sour cream and taco seasoning. Chill for 30 minutes.
• Combine beans and salsa in sauce pan and heat on medium until evenly blended. Let cool.
• Spread beans and salsa in 11x13 inch pan. Spread sour cream / taco seasoning mixture over beans.
• Layer cheese, olives, lettuce, tomatoes, avocados and green onions over each ingredient. Serve with tortilla chips.

7-LAYER DIP

Steps:

• Combine refried beans and taco seasoning mix in small bowl.
• Spread bean mixture in 8" square dish.
• Top with sour cream, guacamole, cheese, salsa, chiles and green onions.
• Can be prepared up to 2 hours ahead and chilled.
• Serve with chips.

7 LAYER DIP

Steps:

• Layer in this order.
• 16 oz refried beans mixed w/ 1 package taco seasoning.
• 1 c sour cream.
• 1 c guacamole.
• 1 c salsa.
• 1 c lettuce.
• 1 c Mexican cheese.
• 4oz sliced olives.
• 1 c tomatoes.

7 LAYER SOMBRERO DIP

Steps:

• Spread beans on a 10-inch serving platter.
• Blend sour cream and dressing mix together. Spread over beans.
• Layer remaining ingredients.
• Serve with tortilla chips.

THE ULTIMATE 7-LAYER DIP

Steps:

• 1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.
• 2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.
• 3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.

COBB SALAD DIP

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.